Roasted King Trumpet Mushrooms in Red Wine–Miso Sauce - Imbibe Magazine Subscribe + Save

Roasted King Trumpet Mushrooms in Red Wine–Miso Sauce

Photo: Photo Courtesy America’s Test Kitchen

King trumpet mushrooms, also called king oyster or French horn mushrooms, have small caps and fat, bulbous stems. A variety native to the Mediterranean, Middle East and North Africa, they have very little flavor when eaten raw, but roast them in the oven and the mushrooms take on a rich, savory flavor and delightfully tender texture. This simple recipe from Cook’s Illustrated and America’s Test Kitchen in the new Vegetables Illustrated cookbook keeps the mushrooms on the main stage, while a red wine–miso sauce highlights the earthy, umami flavors.

1¾ lb. king trumpet mushrooms
4 Tbsp. unsalted butter, melted
Salt and pepper
Lemon wedges

Adjust oven rack to lowest position and heat oven to 500 degrees. Trim the bottom ½ inch off the mushroom stems, then halve mushrooms lengthwise. Cut thin slits on the cut side of the mushrooms, spaced ½ inch apart, in a crosshatch pattern. Sprinkle the cut side of the mushrooms with ½ teaspoon of salt and let sit for 15 minutes.

Brush the mushrooms evenly with melted butter, season with pepper to taste, and arrange cut side down on a rimmed baking sheet. Roast until the mushrooms are browned on the cut side, 20 to 24 minutes. Transfer to a serving platter, and serve with lemon wedges and the Red Wine–Miso Sauce.

Red Wine–Miso Sauce
Bring 1 cup of dry red wine, 1 cup of vegetable broth, 2 teaspoons of sugar and ½ teaspoon of soy sauce to a simmer in a 10-inch skillet over medium heat. Cook until reduced to about ⅓ cup, 20 to 25 minutes. Remove from the heat, and whisk in 1 tablespoon of unsalted butter and 5 teaspoons of miso until smooth.

Recipe reprinted with permission from Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes. Copyright 2019 by America’s Test Kitchen.

Did you enjoy this recipe? Sign up for our newsletter and get weekly recipes and articles in your inbox.

Enjoy This Article?

Sign up for our newsletter and get biweekly recipes and articles delivered to your inbox.

Send this to a friend