Glazed King Trumpet (aka Oyster) Mushroom Recipe With Kale Salad & Maple Tahini Dressing

brown sugar soy glazed king trumpet mushroom salad recipe

Glazed King Trumpet (aka Oyster) Mushroom Recipe With Kale Salad & Maple Tahini Dressing

With a meaty texture and deliciously balanced sticky-sweet, savory, and salty glaze, this king trumpet mushroom recipe will have you thinking about this dish for a while!

Course Lunch, Salad, Side Dish

Cuisine American Fusion

Keyword Glazed King Oyster Mushrooms, Glazed King Trumpet Mushrooms, King Oyster Mushroom Recipe, King Trumpet Mushroom Recipe

Prep Time 30

Cook Time 6

Other Time: 30

Servings servings

Calories 408kcal

Author Faith Gorsky

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)

US Customary - Metric

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