Tulo

Pan-Seared King Trumpet Mushroom "Scallops"

Thick rounds of seared king trumpet mushroom with deep golden crusts, arranged in a cast iron skillet with melted garlic butter and fresh thyme sprigs.
Photo by Rufina Rusakova on Pexels

King trumpet mushrooms (also called king oyster mushrooms) have a dense, meaty stem that holds its shape under high heat, so thick-cut rounds sear into a deep golden crust while staying firm and juicy in the center, much like a scallop. Scoring the cut sides lets the crust form faster and helps the mushroom soak up the garlic-butter baste.

Prep
15 min
Cook
15 min
Total
30 min
Servings
4

Ingredients

Servings4
  • 1 1/2 lbs king trumpet mushrooms, stems trimmed
  • 2 tbsp neutral oil (such as avocado or grapeseed)
  • 3 tbsp unsalted butter
  • 4 cloves garlic cloves, smashed
  • 4 sprigs fresh thyme sprigs
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper, freshly cracked
  • 1/2 lemon lemon, juiced

Nutrition per serving

Calories
160
Protein
1g
Carbs
5g
Fat
16g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Trim off the woolly base of each king trumpet mushroom stem, then slice the caps off and set aside for another use (or chop and add to the pan with the stems). Cut the thick stems crosswise into rounds about 1 to 1.5 inches thick.
  2. 2Using a sharp paring knife, score a shallow crosshatch pattern into the top and bottom of each round, cutting about 1/8 inch deep. This helps the crust form evenly and lets the mushroom absorb more of the butter baste.
  3. 3Pat the rounds dry with a paper towel and season both sides with salt and pepper.
  4. 4Heat the oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering. Add the mushroom rounds in a single layer without crowding, working in batches if needed.
  5. 5Sear undisturbed for 3 to 4 minutes per side, until a deep golden-brown crust forms. Resist moving them early, the crust needs full contact time with the hot pan to develop.
  6. 6Reduce the heat to medium, push the mushrooms to one side, and add the butter, smashed garlic, and thyme sprigs. Once the butter foams, tilt the pan and spoon the melted butter over the mushrooms continuously for 1 to 2 minutes.
  7. 7Remove from heat, squeeze the lemon juice over the top, and serve immediately while the crust is still crisp.

Tips & variations

  • Save the caps for a quick saute or to slice thin and add to stir-fries, they cook faster than the stems and have a looser texture.
  • For a smokier version, finish with a small splash of soy sauce or tamari instead of lemon juice.
  • If the rounds are wider than 2.5 inches in diameter, halve them lengthwise first so every piece gets even contact with the pan.
  • A dry sear with no oil for the first minute, then adding fat, can help draw out extra moisture from very fresh mushrooms before crusting.

Storage & reheating

Store leftover seared mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in a hot, dry skillet for 2 to 3 minutes per side to recrisp the crust; microwaving will make them rubbery.

Tips from the Tulo kitchen

  • Choose stems that feel firm and heavy for their size with pale, unblemished skin; soft spots or a hollow feel mean the mushroom is past its best texture for searing.
  • Salting the rounds right before they hit the pan, rather than letting them sit salted, keeps them from weeping moisture that would prevent a good crust.

FAQ

What does a king trumpet mushroom taste like?

Mild and slightly savory with a faint sweetness, closer to a portobello than a shiitake, which is why its texture rather than its flavor is usually the star of a dish.

Why cut king trumpet mushrooms into rounds instead of slices?

Thick rounds keep more moisture and structure at the center during a hard sear, giving a contrast between a crisp crust and a dense, chewy middle similar to a scallop; thin slices dry out too fast at high heat.

Can king trumpet mushrooms be eaten raw?

They're edible raw but very dense and fibrous, so they're almost always cooked to soften the texture and develop flavor through browning.

Where can king trumpet mushrooms be bought?

They're increasingly available at large grocery chains near other specialty mushrooms, as well as at Asian grocery stores and farmers markets, usually sold loose or in small trays.