21/02/2025
We've had a great King Trumpet harvest this week, so these are available alone and in our mixes at , and this week. And to help you out here is one of our favorite ways to serve them.
King Mushroom Salad
• 1 pound king mushrooms (or black pearl king)
• ½ c diced red bell pepper
• 3 diced green onions (green and white parts)
• ¼ c soy sauce
• ¼ c rice wine vinegar
• 1 TBS sugar or honey
• ¼ c vegetable oil (or any neutral oil) + 1 tsp separated
• 1 tsp chili flakes (optional)
• Drizzle of Sesame oil
• Sesame seeds (optional for garnish)
• Chili crisp (optional for garnish)
To make the dressing: Blend the soy sauce, vinegar, sugar, oil and chili flakes if using. Taste for seasoning, add more soy, sugar or vinegar to your taste if you want to and set aside.
Cut the caps off the mushrooms and separate the stems if stuck together. Using a mandolin or just with a knife slice the stems of the mushrooms lengthwise as thin as possible. (so you have long strips of mushroom) Using a knife, slice the caps into thin slices. Bring 4 cups of water to boil.
Add 1 tsp oil to pan and fry the sliced cap pieces until brown and crispy. Remove from pan, salt and set aside.
Once water is boiling, add the long sliced stem pieces, bring back to a boil and cook for about 3 minutes. Remove cooked mushroom and rinse in cold water or put in an ice bath to cool/stop cooking.
Combine cooked mushroom stems, bell peppers, green onions and the dressing. Toss well. Top with a crispy cap pieces, sesame oil drizzle and seeds/chili crisp if using.
We are an urban micro farm driven to provide the highest quality gourmet mushrooms to the Akron area.
