King Trumpets can be tricky, as they often end up way too chewy to enjoy. It helps to use very thin slices, avoid overcooking, and use the flesh from the inner part of the stem,
which is more tender than the outer portions.
For an easy vegan egg-wash substitute, you can use a mixture of 1 parts dijon mustard + 1 parts soy milk.
Slice the stem in half, then slice each half into 1/8 inch strips.
In three separate dishes, place flour, beaten egg, and panko.
Dredge mushroom strips through the flour, then the egg, then the panko.
Deep fry in oil heated to medium-high heat, around 350 F, until lightly golden brown (just a minute or so).
The mushrooms tend to float up in the frying oil, so be sure to turn them halfway through if you’re not using some kind of fryer-weight.
Place on a paper-towel lined plate when finished. Season lightly while still hot.
For the Veggies:
3 medium-sized beets, diced
1/2 medium-sized red onion, diced
4 pattypan squashes, sliced into 1/4 inch disks
1 cup cooked chick peas
1 red, orange, or yellow bell pepper
2 cups kale chiffonade (note: for this recipe, large fully mature kale would be best, with the rib removed. The kale in our garden right now is kind of between the baby stage and
fully grown, so it didn’t turn out quite as crispy as fully grown would have.)
3 cloves garlic, chopped
Dried thyme
Sesame seeds
Olive oil
Salt and pepper
Toss vegetables in olive oil, sesame seeds, thyme, garlic, and salt and pepper.
I used separate pans for the differing cooking times as follows:
Beets, bell peppers, onion = 20 – 30 minutes or until beets are soft
Chick peas and kale = about 15 minutes
Squash = about 5-7 minutes
All done in 400 F oven
Yogurt-Pickle Dressing:
2 Tbsps Plain Greek yogurt (or soy yogurt if prefered)
1 Tbsp Pickle Juice
1/2 of one tiny clove of raw garlic, minced or crushed
2 Comments
Serves 4-5
For the mushrooms:
1 King trumpet mushroom stem
1 egg
Panko
Flour
Oil for frying
King Trumpets can be tricky, as they often end up way too chewy to enjoy. It helps to use very thin slices, avoid overcooking, and use the flesh from the inner part of the stem,
which is more tender than the outer portions.
For an easy vegan egg-wash substitute, you can use a mixture of 1 parts dijon mustard + 1 parts soy milk.
Slice the stem in half, then slice each half into 1/8 inch strips.
In three separate dishes, place flour, beaten egg, and panko.
Dredge mushroom strips through the flour, then the egg, then the panko.
Deep fry in oil heated to medium-high heat, around 350 F, until lightly golden brown (just a minute or so).
The mushrooms tend to float up in the frying oil, so be sure to turn them halfway through if you’re not using some kind of fryer-weight.
Place on a paper-towel lined plate when finished. Season lightly while still hot.
For the Veggies:
3 medium-sized beets, diced
1/2 medium-sized red onion, diced
4 pattypan squashes, sliced into 1/4 inch disks
1 cup cooked chick peas
1 red, orange, or yellow bell pepper
2 cups kale chiffonade (note: for this recipe, large fully mature kale would be best, with the rib removed. The kale in our garden right now is kind of between the baby stage and
fully grown, so it didn’t turn out quite as crispy as fully grown would have.)
3 cloves garlic, chopped
Dried thyme
Sesame seeds
Olive oil
Salt and pepper
Toss vegetables in olive oil, sesame seeds, thyme, garlic, and salt and pepper.
I used separate pans for the differing cooking times as follows:
Beets, bell peppers, onion = 20 – 30 minutes or until beets are soft
Chick peas and kale = about 15 minutes
Squash = about 5-7 minutes
All done in 400 F oven
Yogurt-Pickle Dressing:
2 Tbsps Plain Greek yogurt (or soy yogurt if prefered)
1 Tbsp Pickle Juice
1/2 of one tiny clove of raw garlic, minced or crushed
Pinch of pepper
pinch of dried dill
pinch of sumac
Combine everything and mix well.
Saving this. It looks unique and delicious.