King Oyster / Trumpet Royale Recipes:

Easy Butter Roasted Trumpet Royale Mushrooms:
  • 1 lb trumpet royale mushrooms, sliced
  • 4 tbsp butter
  • salt, pepper, garlic powder

Place sliced mushrooms in center of a sheet of foil. Place pats of butter over top of mushrooms and season them with salt, pepper, and garlic powder. Fold up foil into a pouch and fold foil over to seal the pouch. Roast pouch in a pan in the oven at 375f for 1 hour.


Roasted Trumpet Royale Mushrooms:
  • 1 lb trumpet royale mushrooms, cut lengthwise into 3/4-inch slices
  • 3 ounces 1/4-inch-thick pancetta, cut into 1/4-inch-by-1-inch pieces
  • 4 fresh or dried bay leaves
  • 3 garlic cloves, smashed, or 2 green garlic, thinly sliced crosswise
  • Pinch of red-pepper flakes
  • 3 stems fresh rosemary
  • 1/4 cup extra-virgin olive oil
  • Fine sea salt and freshly ground pepper
  • 1/2 cup dry white wine
  • 1/4 cup fresh flat-leaf parsley
  • 1 tablespoon julienned lemon zest

Preheat oven to 500 degrees. Spread mushrooms on a rimmed baking sheet. Sprinkle with pancetta, bay leaves, garlic, red-pepper flakes, and rosemary. Drizzle with oil, and season with salt and pepper. Roast, rotating sheet halfway through, until golden brown around edges, about 20 minutes. Spoon off excess fat. Add wine and stir. Roast until wine has almost evaporated, about 5 minutes more. Toss with parsley and zest. Serve hot, warm, or at room temperature.


Trumpet Royale Mushroom, Apple, and Walnut Saute
(Thacker's Gourmet favorite!):

  • 1 lb trumpet royale mushrooms, sliced or cubed
  • 1 large red delicious apple sliced into sections 1/4in or less.
  • 2 cloves garlic, crushed and diced
  • 1/2 cup raw walnut pieces
  • Olive oil or butter, salt, and pepper

Add 3 tbsp olive oil or 4 tbsp butter to saute pan and bring to temperature under medium heat. Add mushrooms and apple slices to pan, season lightly with salt and black pepper. If mushrooms are slightly dry add 2 tbsp water to pan as well. Saute apples and mushrooms covered until they begin to brown. Add crushed and diced garlic and continue sauteing for another minute. Remove mixture from hot pan. If there is no leftover olive oil/butter in the pan then add 1 tbsp olive oil/butter back to hot pan. Add raw walnut pieces and toss walnuts for about 2 minutes until walnuts are toasted. Add toasted walnuts to mushroom/apple mix. Serve warm.


Creamy Trumpet Royale Bruschetta:
  • 1/2 lb or more sliced trumpet royale mushrooms
  • 1 clove garlic, grated
  • 1/2 cup double or heavy cream
  • Olive oil, salt and pepper to taste
  • 1 ciabatta loaf
  • 1 clove garlic to rub over bread

Cut the ciabatta in half sideways so it's thin then cut into 8 pieces, reserve for now. Heat 2 tbsp olive oil in a pan on medium heat. Add the mushrooms and a little salt and pepper. If mushrooms are slightly dry add 1 tbsp water. Fry for a couple minutes then add the garlic and thyme. Cook till mushrooms are tender and juicy. Toast ciabatta bread on both sides until lightly golden. Once toasted rub each slice with garlic and set aside. Pour the cream into the mushrooms and heat through adding more salt and pepper if needed. Place on top of the ciabatta slices and serve straight away.


Trumpet Royale Stuffed Chicken Breasts with Light Pan Sauce and Braised Celery
  • 4 boneless, skinless chicken breast halves
  • Trumpet royale mushroom stuffing, recipe follows
  • 1/2 cup finely chopped shallots
  • 1 teaspoon minced garlic
  • 1 tablespoon chopped fresh thyme
  • 1/4 cup Madeira wine
  • 2 cups chicken stock
  • Braised celery, recipe follows

Preheat the oven to 400 degrees F. Place the chicken breast between sheets of plastic wrap and pound, with the flat side of a meat mallet to 1/4-inch thickness. Pat dry with paper towels. Place 1 ball of mushroom stuffing along 1/2 of each chicken piece. Tuck the short ends in and, starting at 1 long side, roll up the chicken into a tight cylinder. Fasten with toothpicks. Season with salt and pepper. In a large, non-stick skillet, heat the oil over high heat. Add the stuffed chicken and cook, turning, until brown on all sides, 3 to 4 minutes. Remove from the heat and place in the oven. Bake until cooked through, about 7 minutes. Alternately, cover the skillet and cook over low heat until the chicken is cooked through, about 6 minutes. Remove from the oven. Transfer the chicken to a plate and cover to keep warm. Add the shallots to the pan juices and cook, over medium heat until soft, about 3 minutes. Add the garlic and thyme and cook, stirring, for 30 seconds. Add the Madeira and bring to a boil. Cook, stirring, until reduced by half, about 2 minutes. Add the chicken stock, return to a boil, and cook, until reduced by half, about 6 minutes. Add the chicken and any juices to the pan and cook until the chicken is warmed through, about 1 minute. Serve with Braised Celery.

Mushroom Stuffing:
  • 1 tablespoon olive oil
  • 3/4 lbs trumpet royale mushrooms chopped or cubed.
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons minced shallots
  • 2 teaspoons minced garlic
  • 2 tablespoons dry white wine
  • 2 tablespoons freshly grated Parmesan
  • 2 tablespoons dried fine bread crumbs
  • 2 teaspoons chopped fresh parsley
  • 1 1/2 teaspoons chopped fresh basil
  • 1 teaspoon chopped fresh oregano

Heat the oil in a large, heavy skillet over medium-high heat. Add the mushrooms, salt, and pepper. If mushrooms are slightly dry add 1 tbsp water. Cook, stirring, until the mushrooms are wilted and begin to caramelize. Add the shallots and garlic, and cook, stirring, for 30 seconds. Add the wine and cook, stirring to loosen any browned bits in the pan, and until the liquid has almost all evaporated, about 2 minutes. Remove from the heat and transfer the mushrooms to the bowl of a food processor. Add the cheese, bread crumbs, parsley, basil, and oregano, and process on high speed to a thick paste. Transfer to a bowl and divide into 4 equal portions. Roll each into firm balls and use to stuff the chicken breasts.

Braised Celery:
  • 1 tablespoon olive oil
  • 1 medium yellow onion, thinly sliced
  • 2 teaspoons minced garlic
  • 1 head celery, ends trimmed and cut into 4-inch lengths
  • 1 1/2 cups chicken broth
  • 1/2 cup dry white wine or vermouth
  • 1 bay leaf
  • 1/4 teaspoon finely ground black pepper
  • 1/4 teaspoon salt
  • 2 tablespoons minced parsley
  • 2 tablespoons lightly toasted chopped walnuts

In a large, non-stick skillet, add the olive oil, onions, garlic, and celery. Add the chicken broth, Vermouth, bay leaf, salt, and pepper, and bring to a boil. Reduce the heat to low and cover. Simmer, turning once, until the celery is tender, about 30 minutes. Remove from the heat and transfer the celery to serving plates. Spoon a little cooking liquid over each serving, and sprinkle with the parsley and toasted walnuts. Serve.

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