Paul’s Smoking Blackened Trumpet Royale


  • 1 lb. Trumpet Royale mushrooms
  • 3 Tbs. unsalted butter, melted
  • 1 Tbs. Chef Paul Prudhomme’s Blackened Redfish Magic Seasoning Blend


  1. Slice the mushroom stems into 1/2 inch wide scallop-like round discs.  Place the mushrooms in a gallon Ziploc plastic bag and coat with melted butter. Liberally sprinkle mushrooms with seasoning until all pieces are evenly coated.
  2. Heat a cast iron skillet or wok until it is smoking hot.
  3. Arrange mushrooms in a single layer in the skillet, turning once so both sides are seared and golden brown.  Keep heat on high throughout the cooking progress.
  4. Serve immediately.

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