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This glazed king trumpet mushroom recipe enhances mushrooms’ umami flavor and balances it with sweet, salty, savory, sour, and spicy ingredients. Don’t be intimidated if you’ve never cooked these meaty mushrooms before; this recipe is as easy as slicing, marinating, and pan-frying (or grilling) them!
Sometimes when I have a dish at a restaurant or during my travels, it resonates with me for a while. That was the case a couple years ago. I was visiting a friend in Chicago and we were eating dinner at a local restaurant in the suburbs. For the life of me I can’t remember the name of the restaurant (or find it on Google!), but it was charming. It was on a little strip with a few different cafes, restaurants, and bars. It had a farm-to-table concept and the food was fresh and fun.
I ordered a king trumpet mushroom salad. I can’t remember everything in it, but I know it had Asian flavors. The mushrooms had a soy glaze and a miso vinaigrette with crushed peanuts. And the whole glorious thing sat atop a bed of baby kale.
Earlier this summer when I was at the local farmers’ market here in St Petersburg, I found the most beautiful king trumpet mushrooms (aka king oysters). I had to get them! I’ve been wanting to make my own version of that lovely salad for a while, and it was high time I finally made it happen.
In this recipe, the earthy, savory flavor of king trumpet mushrooms is accentuated with a few common pantry ingredients to create harmony. It has a bit of sweetness, a little acid, a touch of salt, and some spicy heat.
If you try your hand at cooking one new thing this summer, make it king oyster mushrooms!
What Do King Trumpets Taste Like and What Do You Eat With Them?
Like chicken, these mushrooms will taste like whatever you season them with. Additionally, because of their spongy texture, they absorb marinades really well. Thanks to a quick and easy, flavor-packed marinade, this recipe has a well-balanced Asian-inspired flavor profile. Salty tamari sauce, sweet brown sugar, and savory aromatics bring this dish to life.
You can eat these mushrooms as a side dish for grilled steak or roast chicken, or along with your favorite rice as a light meal. Here I served them up on a bed of kale with a few other vegetables as a salad. Topped with a slightly nutty sweet + savory vinaigrette, this salad is something that you’ll remember for a while.
How to Store Raw King Trumpets
The best way to store these mushrooms when they’re raw is in a brown paper bag in the crisper drawer of your fridge for up to 2 weeks.
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
Sweet and Spicy Glazed King Trumpet Mushrooms
- Fresh king oyster mushrooms – Also called king trumpet mushrooms.
- Tamari sauce – Or soy sauce or coconut aminos.
- Light brown sugar – Or coconut sugar or maple syrup.
- Rice vinegar – For mild tart flavor.
- Toasted sesame oil – Adds a rich, nutty layer.
- Garlic and ginger – Fresh garlic and ginger add a ton of flavor and aroma.
- Crushed red pepper flakes – For a touch of spicy heat.
- Avocado oil – Acts as a flavor carrier and helps the marinade coat the mushrooms.
Maple Tahini Dressing
- Tahini – A creamy paste made from ground sesame seeds.
- Fresh lime juice – For tart citrusy flavor.
- Maple syrup – Adds earthy sweetness with a subtle underlying smokiness.
- Tamari sauce – For salty, umami flavor.
- Garlic and ginger – Brings intense flavor and aroma.
- Toasted sesame oil – Adds toasted nuttiness that enhances tahini’s sesame flavor.
- Salt and white pepper – To season the salad dressing so it isn’t bland. I like using white pepper here for its earthy piquancy that echoes the flavor of ginger.
Kale Salad
- Kale – Stems removed and torn into bite-sized pieces. Or use any kind of leafy greens you like.
- Red bell pepper – For sweet flavor and a pop of color.
- Scallion – Adds mild onion flavor.
- Cilantro – Or mint. Or both!
- Hazelnuts – I usually buy unsalted roasted hazelnuts; if your nuts aren’t roasted, toast them first on the stovetop or in the oven to bring out their nutty flavor and aroma. You aren’t limited to hazelnuts; almonds, pistachios, pumpkin seeds, or peanuts would also be great here.
How to Cook King Trumpet (Oyster) Mushrooms (The Glazing Method)
- Prep. Brush any dirt off the mushrooms. Trim off the bottoms. Slice them length-wise into 1/4-inch thick slices.
- Make the marinade. Whisk together the tamari sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and crushed red pepper flakes in a large bowl.
- Marinade the mushrooms. Add the sliced mushrooms and toss gently to coat. Let it marinade at room temperature for 30 minutes.
- Cook. Heat the avocado oil in a large, heavy skillet over medium-high heat. Once hot, add the mushrooms and pan-fry until caramelized, about 2 to 3 minutes per side, flipping once. (TIP: Instead of searing the mushrooms in a skillet on the stovetop, you can grill them if you prefer.)
Storage
Once the mushrooms are cooked, let them cool to room temperature and then store them in an airtight container in the fridge for up to 5 days.
Special Diet Friendly
As written, this recipe is naturally gluten free and vegan. For the paleo version, use coconut aminos instead of tamari sauce or soy sauce. To make this low carb and keto friendly, use keto brown sugar and keto maple syrup.
Tips For Cooking King Trumpet Mushrooms
- It’s very easy to clean mushrooms, and you don’t need to submerge them in water. Just use a dry cloth to gently brush off any dirt.
- Don’t skip the marinade. These mushrooms are very mild on their own, and they take on a ton of flavor when they’re marinated!
- If you prefer, you can grill these mushrooms instead of pan-frying them. It’s the same process; grill them for 2 to 3 minutes per side over medium-high heat.
Frequently Asked Questions
Yes! Pleurotus eryngii are known as king trumpet mushrooms, king oyster mushrooms, French horn mushrooms, and trumpet royale. They’re native to the Mediterranean area, but are also common in parts of Asia. You can read more about king oyster mushrooms on Wikipedia.
King oyster or king trumpet mushrooms have a mild earthy, umami flavor. Some people say they have notes of anise. They are dense but spongy, and if you marinade them, they’ll absorb the flavors in the marinade.
The interesting thing about these mushrooms is their texture. Once cooked, they have a texture similar to seafood, especially calamari or scallops. Because of this, these mushrooms are sometimes made into mock seafood dishes, such as vegan “scallops”.
Look for these mushrooms at your local farmers’ market or at Asian grocery stores.
More Mushroom Recipes to Try
- Keto Pierogi Recipe with Mushroom Filling
- Baked Eggs with Mushrooms and Cheese
- Garlic Roasted Mushrooms
- Creamy Mushroom Chicken Pasta
Let’s Connect
Did you make this recipe? Please rate it and leave a comment below. You can also tag @anediblemosaic on social media.
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Glazed King Trumpet (aka Oyster) Mushroom Recipe With Kale Salad & Maple Tahini Dressing
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Ingredients
Sweet and Spicy Glazed King Trumpet Mushrooms:
- 8 ounces fresh king oyster mushrooms (aka king trumpet mushrooms)
- 2 tablespoons tamari sauce (or soy sauce or coconut aminos)
- 1 tablespoon light brown sugar (lightly packed)
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 2 large cloves garlic (crushed)
- 1 teaspoon freshly-grated ginger
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons avocado oil
Maple Tahini Dressing:
- 4 tablespoons tahini
- 2 tablespoons fresh lime juice
- 2 tablespoons maple syrup
- 1 tablespoon tamari sauce (or soy sauce or coconut aminos)
- 1 large clove garlic (crushed)
- 1 teaspoon freshly-grated ginger
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
Kale Salad:
- 8 cups fresh kale leaves (stems removed and torn into bite-sized pieces)
- 1/2 red bell pepper (de-seeded and thinly sliced)
- 2 scallions (green and white parts, thinly sliced)
- 1/2 cup fresh cilantro leaves (or fresh mint leaves)
- 6 tablespoons hazelnuts (chopped; or any kind of nuts you like)
Instructions
For the Mushrooms:
- Prep. Brush any dirt off the mushrooms. Trim off the bottoms. Slice them length-wise into 1/4-inch thick slices.
- Marinade. Whisk together the tamari sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and crushed red pepper flakes in a large bowl. Add the sliced mushrooms and toss gently to coat. Let it marinade at room temperature for 30 minutes.
- Cook. Heat the avocado oil in a large, heavy skillet over medium-high heat. Once hot, add the mushrooms and cook until caramelized, about 2 to 3 minutes per side, flipping once.
For the Dressing:
- Whisk together all ingredients until smooth.
To Assemble and Serve:
- Divide the kale between 4 plates. Top each with 1/4 of the mushrooms, red bell, scallion, cilantro leaves, and hazelnuts.
- Serve immediately, along with the dressing to drizzle on top.
Notes
- Paleo Version: Use coconut aminos instead of tamari sauce or soy sauce.
- Low Carb/Keto Friendly Version: Use keto brown sugar and keto maple syrup.
- Storage: Once the mushrooms are cooked, let them cool to room temperature and then store them in an airtight container in the fridge for up to 5 days.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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This post was first published on An Edible Mosaic on August 16, 2021 and updated on July 20, 2026.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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