Name: Joe's Trumpet Mushrooms
Ingredients: 1 lb King Trumpet mushrooms; 3 tablespoons olive oil; 1 shallot or 1/2 red onion, finely chopped; 10 garlic cloves, finely chopped; 1 fresno chile, seeds and membrane removed, finely chopped; 1/4 cup fresh thyme, chopped; 1 teaspoon kosher salt; 1/2 teaspoon ground pepper; 3 oz. sherry; 3 tablespoons seasoned rice vinegar

Joe’s Trumpet Mushrooms

December 28, 2016

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Joe's Trumpet Mushrooms

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Ingredients

1 lb King Trumpet mushrooms
3 tablespoons olive oil
1 shallot or 1/2 red onion, finely chopped
10 garlic cloves, finely chopped
1 fresno chile, seeds and membrane removed, finely chopped
1/4 cup fresh thyme, chopped
1 teaspoon kosher salt
1/2 teaspoon ground pepper
3 oz. sherry
3 tablespoons seasoned rice vinegar

Instructions

Sauteed Trumpet Mushroom recipe From Joe Grillo
1. Cut larger mushrooms lengthwise into 2 or 3 slices. Leave smaller mushrooms intact.
2. Heat olive oil in a deep, heavy skillet over medium-high heat. Add mushrooms in a single layer (do several batches if needed) and cook until lightly browned on one side, 3 to 4 minutes.
3. Flip mushrooms, add shallot or onion and cook for 1 to 2 minutes.
4. Lower heat to medium and cook for an additional 2 to 3 minutes. Add a little more olive oil if needed.
5. Add garlic, chopped peppers and thyme and sauté gently for 1 minute. Do not brown the garlic.
6. Season with salt and pepper, then add sherry to deglaze pan. Reduce for 3 to 4 minutes.
7. Remove from heat, add a splash of seasoned rice vinegar and stir until combined.
8. Serve warm or at room temperature. Mushrooms can be refrigerated and reheated.