King Trumpet Mushrooms

As a young vegetarian I realized that if I wanted to enjoy chewy food textures I would have to get over my aversion to mushrooms. I slowly integrated fungi into my diet and ten years later I guess I qualify as a mushroom fan. That said, I must confess that I’ve only encountered the regular grocery store varieties – buttons and browns, portabella, shitake, oyster and the like. When I stumbled on a package of King Trumpet mushrooms at Chinese grocery store, I took the plunge.

I debated a number of preparations – according the interweb, the King Trumpet is great deep fried – but found my inspiration on a trip to Christies Mayfair Bakery. I left with a squat loaf of French bread (batard to be precise) and planned to prepare a simple open face sandy.

I cleaned and trimmed the mushrooms and sliced them finely. I sautéd two finely chopped shallots in butter and olive oil, adding half a red chile and the mushrooms and cooking until firm.

I cut the bread into roughly half inch slices, drizzled them with olive oil and toasted under the broiler. Glorious golden brown slices were rubbed with garlic and the mushroom mixture piled on. I grated a small amount of Swiss cheese on top and added a buttery, soft fried egg. I prepared a quick green salad and vinaigrette.

The mushrooms are very mild in flavour, and have a firm texture. The yolk brought everything together in a rich, satisfying bite.

1 Comment

  1. David says:

    Strangely, we also just discovered these same mushrooms this past weekend at an Asian grocery store in Austin. We halved and broiled them, but the texture was kinda bad, too chewy for me. Your thin sliced ones look much better than ours did: http://flickr.com/photos/foodtease/4127268832

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