Have you ever spotted those tall, elegant trumpet mushrooms at the market and thought, “They look amazing… but what do I even do with them?” That was me the first time I picked up a pack. I couldn’t resist their thick stems and meaty texture, but I had no idea how to cook them. After a little experimenting, this soy-maple glaze version became my favorite way to showcase their flavor.
These mushrooms are juicy, savory, slightly sweet, and packed with garlicky goodness. Whether you serve them as an appetizer, a side, or even the star of a vegan meal, they always bring that wow-factor to the table.
Why You’ll Want to Try This Recipe
- Incredible texture – Trumpet mushrooms don’t go mushy like button mushrooms. When seared, they develop a satisfying chewiness that almost feels meaty.
- Pantry-friendly sauce – Just soy sauce, maple syrup, garlic, and ginger — chances are you already have them on hand.
- Fast and flexible – Marinate, sear, glaze, and you’re done. You can serve these as a side with rice or noodles, or get creative with grain bowls, sandwiches, or bao buns.
- Restaurant-worthy at home – These look fancy, but the steps are simple. Every time I make them for friends, someone asks if I ordered them from a restaurant.
Getting to Know Trumpet Mushrooms
Trumpet mushrooms (also called king oyster or royal trumpet) are one of my favorite specialty mushrooms to cook with. They have thick, white stems and small brown caps, and when cooked, the stems in particular become juicy, chewy, and full of umami flavor.
They’re sturdier than mushrooms like cremini or shiitake, which means they take well to marinades and hold up beautifully in a hot pan. I often marinate them briefly before cooking to soften their texture and help them soak up flavor.
How I Make Them
Step 1: Quick Marinade
I toss the sliced mushrooms in a mix of soy sauce, sesame oil, and a splash of rice vinegar. Fifteen minutes is plenty of time — just enough for the mushrooms to absorb flavor without becoming soggy.
Step 2: Sear Until Golden
In a large non-stick pan, I spread the mushrooms in a single layer and let them sizzle until the bottoms are golden. This step gives them that deep, savory bite. Flip once and sear the other side.
Step 3: Glaze
To the leftover marinade, I stir in maple syrup, fresh garlic, and ginger, then pour it into the pan. Within a minute, the sauce thickens into a glossy glaze that clings to every slice.
Step 4: Serve
I finish them with toasted sesame seeds and scallions. They taste best served warm, straight out of the skillet.
Tips From My Kitchen
- Keep the oil hot – If the pan isn’t hot enough, the mushrooms will steam instead of sear. Give your skillet time to heat.
- Don’t overcrowd – Work in batches if needed so each mushroom gets a chance to caramelize.
- Sweetener swaps – Maple syrup gives a lovely depth, but honey or brown sugar also works.
- Make it spicy – Add a pinch of chili flakes or drizzle of chili oil at the end if you want a little heat.
- Extra garnish – A squeeze of lime or a sprinkle of crushed peanuts can take this dish in a fresh direction.
How I Like to Serve Them
These mushrooms are incredibly versatile. At home, I often pile them over a bowl of steamed rice with a side of sautéed greens for a quick vegan dinner. They’re also fantastic tucked into bao buns with pickled veggies, or layered in a grain bowl with quinoa and roasted sweet potatoes.
If you’re entertaining, serve them as a finger-food appetizer — guests can pick them up with toothpicks. They also shine alongside noodles like sesame peanut noodles or a simple stir-fried lo mein.
FAQ
How do I pick the best trumpet mushrooms?
Look for firm stems and smooth caps with no sliminess or dark spots. They should feel heavy for their size.
Do I need to wash them?
No, mushrooms soak up water quickly. Just brush away any dirt with a paper towel or a soft brush.
How do I store them?
Remove from any plastic packaging, then keep them in a paper bag or a container lined with paper towels in the fridge. They’ll stay fresh for about 5–6 days.
Soy-Glazed Trumpet Mushrooms
Tender trumpet mushrooms caramelized in a savory-sweet soy glaze make for a flavorful side dish or light main. The mushrooms soak up the garlic, ginger, and sesame oil, giving every bite that irresistible umami flavor. Quick to prepare yet elegant enough for entertaining, this dish is a winner every time.
Ingredients
- 10 ounces trumpet mushrooms
- 2 tablespoons seasoned rice vinegar* (see note)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup (or honey)
- 1 medium garlic clove, minced
- 1-inch piece fresh ginger, peeled and minced
- 1 scallion, thinly sliced
- Sesame seeds, for garnish
Instructions
- If needed, gently brush off any dirt from the mushrooms with a paper towel or pastry brush.
- In a shallow dish, whisk together rice vinegar, soy sauce, and sesame oil. Slice off the ends of the mushrooms, discard, then cut them lengthwise into thin slices. Add them to the marinade and toss until evenly coated. Let them marinate for about 15 minutes, giving them a quick toss halfway through.
- Heat a large nonstick skillet over medium heat. Lift the mushrooms from the marinade (reserve the liquid) and spread them out in a single layer. Cook until the liquid in the mushrooms evaporates and the bottoms turn golden brown, about 5–7 minutes. Flip and brown the other side for another 2–3 minutes.
- Meanwhile, stir maple syrup, garlic, and ginger into the reserved marinade. Pour this mixture into the skillet, tossing the mushrooms to coat. Cook for another minute until glossy and glazed.
- Transfer to a serving plate, sprinkle with scallions and sesame seeds, and serve warm.
Notes
- Seasoned rice vinegar has added sugar and salt. If using plain rice vinegar, adjust by adding a little extra soy sauce and maple syrup.
- These mushrooms are delicious with rice, noodles, or tucked into lettuce wraps for a light meal.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 113Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 266mgCarbohydrates 10gFiber 3gSugar 5gProtein 4g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
Try Other Mushrooms Recipes:
