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.