|
Pan Grilled Trumpet Royale and Oyster Mushrooms |
| Preparation Time: 5 minutes |
| Cooking Time: 7 minutes |
| Ingredients (Serves 4 as side dish) |
| 2 |
Large Trumpet Royale mushrooms, or equivalent amount |
| 6 |
Oyster mushrooms |
| 2 Tbs. |
Extra virgin olive oil (EVOO) |
| 1 Tsp. |
Balsamic vinegar |
| 1 Tsp. |
Sea salt |
| 1 Tbs. |
Cilantro, torn by hand |
| Preparation |
| • |
Carefully wash mushrooms thoroughly under slow running cool water. |
| • |
Detach cap from stem of large Trumpet Royale mushrooms and slice stem in two lengthwise. If the mushrooms are medium sized, slice the whole mushroom, including the cap, lengthwise. If the mushrooms are small leave them whole. |
| • |
In a small bowl combine EVOO, balsamic vinegar, sea salt and cilantro and mix. |
| • |
Place mushrooms in a sealable plastic bag or bowl with sealing top, add the olive oil mixture and make sure that mushrooms are completely soaked in it and let marinate for 10-15 minutes. |
| • |
Using a flat non-stick frying pan, place on high heat and, when hot, lay the mushrooms in a single layer. |
| • |
Grill for 7 minutes, or until cooked, turning them over a couple of times. |
| • |
Serve hot as a side dish for 4 or a main dish for 2. You may also cut mushrooms into bite sized pieces and serve them as hors d'oeuvres. |
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Click on the images above to see larger pictures |
| Comments |
| • |
The Trumpet Royale (Pleurotus eryngii) are high quality mushrooms not easily found in grocery stores. They have a wonderful nutty flavor and a resilient firm texture, plus their very large stem is as good as the cap. |
| • |
When I found out that small logs implanted with spores of this mushroom variety were available for cultivation online, I sent for one and grew them at home easily, following the instructions and providing abundant water. |
| Wine and Beverage Pairing |
| • |
Arneis Langhe DOC, Monica di Sardegna DOC, Lacryma Christi del Vesuvio DOC. |
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