Roasted King Trumpet Mushrooms Food

LINGUINE WITH TRUMPET MUSHROOM "SCALLOPS"

Steps:

• Bring a large pot of water to a rolling boil. Salt aggressively and add the linguine. Cook until 3 minutes before the package says the pasta will be done. Use a liquid measuring cup to scoop out 1 cup (240 milliliters) of the pasta water, set the water aside, then drain the pasta.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms and season with 1 teaspoon each salt and pepper. Cook the mushrooms, stirring a few times, until golden brown on both sides, 10 to 14 minutes. You want them to brown nicely, so avoid stirring too much.
• Add the cooked pasta to the pan with 3/4 cup (180 milliliters) of the reserved pasta water and cook, stirring constantly, until the pasta is cooked through, 1 to 3 minutes more. Add the remaining 1/4 cup (60 milliliters) pasta water if the pasta is too dry.
• Remove from the heat, stir in the chives, lemon juice and butter, and season with 1 teaspoon salt and 1/4 teaspoon pepper. Serve hot.

ROASTED KING TRUMPET MUSHROOMS

Steps:

• 1. Preheat the oven to 400F. 2. Slice the mushrooms 1/2-inch thick. Toss in a bowl with olive oil, salt and pepper until well coated. 3. Spread on a baking sheet lined with foil and cook for 12-14 minutes, flipping the mushrooms halfway through the cooking process. Plate and garnish with grated Parmesan cheese. Serve immediately.

KING TRUMPET YAKITORI

Steps:

• Soak scallion in ice water until crisp, at least 10 minutes. Drain.
• Meanwhile, bring mirin, sake, soy sauce, and zarame sugar to a boil in a small saucepan; reduce heat and simmer until slightly reduced, 12-15 minutes. Set tare aside.
• Prepare grill for medium heat. Thread 3 mushroom pieces onto each skewer. Brush lightly with oil and season lightly with salt. Grill until golden brown, about 1 minute per side. Then cook, brushing with tare and turning occasionally, until glazed and tender, about 2 minutes more. Serve mushrooms topped with scallions.