Why You’ll Love Glazed King Trumpet Mushroom Recipe With Kale Salad & Maple Tahini Dressing Recipe
King trumpet mushrooms have a wonderfully meaty texture that becomes tender inside and beautifully caramelized around the edges when cooked in a hot skillet. The tamari, brown sugar, rice vinegar, sesame oil, garlic, and ginger marinade gives them plenty of savory depth with just enough sweetness.
The kale salad provides a fresh contrast to the rich glazed mushrooms, while red bell pepper and scallions add color and crunch. Hazelnuts bring extra texture, and the maple tahini dressing is creamy without requiring dairy.
This recipe is also easy to customize. You can swap the herbs, nuts, greens, or even the type of mushroom depending on what you have available.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Glazed King Trumpet Mushrooms
- 8 ounces fresh king oyster mushrooms (also called king trumpet mushrooms)
- 2 tablespoons tamari sauce, soy sauce, or coconut aminos
- 1 tablespoon light brown sugar, lightly packed
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 2 large cloves garlic, crushed
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons avocado oil
For the Maple Tahini Dressing
- 4 tablespoons tahini
- 2 tablespoons fresh lime juice
- 2 tablespoons maple syrup
- 1 tablespoon tamari sauce, soy sauce, or coconut aminos
- 1 large clove garlic, crushed
- 1 teaspoon freshly grated ginger
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
For the Kale Salad
- 8 cups fresh kale leaves, stems removed and leaves torn into bite-sized pieces
- 1/2 red bell pepper, deseeded and thinly sliced
- 2 scallions, green and white parts thinly sliced
- 1/2 cup fresh cilantro leaves or fresh mint leaves
- 6 tablespoons chopped hazelnuts, or another nut of your choice
Directions
1. Prepare the Mushrooms
Gently brush any dirt from the king trumpet mushrooms rather than soaking them in water. Trim the bottoms as needed, then slice the mushrooms lengthwise into approximately 1/4-inch-thick slices.
2. Make the Marinade
In a large bowl, whisk together the tamari, brown sugar, rice vinegar, toasted sesame oil, crushed garlic, grated ginger, and crushed red pepper flakes.
Add the sliced mushrooms and gently toss until every piece is coated with the marinade. Leave the mushrooms to marinate at room temperature for 30 minutes.
3. Cook the Mushrooms
Heat the avocado oil in a large, heavy skillet over medium-high heat. Once the skillet and oil are hot, arrange the mushrooms in the pan, avoiding overcrowding if possible.
Cook for approximately 2 to 3 minutes on the first side, or until caramelized and golden brown. Flip once and cook for another 2 to 3 minutes on the other side.
4. Prepare the Maple Tahini Dressing
Add the tahini, lime juice, maple syrup, tamari, crushed garlic, grated ginger, toasted sesame oil, salt, and white pepper to a bowl.
Whisk thoroughly until the mixture is creamy and smooth. If your tahini is particularly thick, a small splash of water can be whisked in until the dressing reaches your preferred consistency.
5. Assemble the Kale Salad
Divide the kale evenly among four plates. Top each serving with the sliced red bell pepper, scallions, cilantro or mint, and chopped hazelnuts.
6. Add the Mushrooms and Serve
Divide the warm glazed mushrooms among the four salads. Serve immediately with the maple tahini dressing spooned or drizzled over the top.
Servings and timing
This recipe makes 4 servings and takes approximately 36 minutes to prepare and cook, including the mushroom marinating and cooking time.
For the best texture, prepare the kale and dressing while the mushrooms are marinating. This keeps the active preparation efficient and allows you to assemble the salads as soon as the mushrooms finish cooking.
Variations
For a heartier meal, serve the glazed mushrooms and kale over brown rice, quinoa, farro, or another cooked grain. Rice noodles can also turn the salad into a more substantial noodle bowl.
If king trumpet mushrooms aren’t available, other sturdy mushrooms can be substituted. Shiitake, cremini, or regular oyster mushrooms are good options, although their cooking times and textures will differ slightly.
The hazelnuts can easily be replaced with almonds, cashews, walnuts, pecans, or peanuts. For a nut-free version, try toasted pumpkin or sunflower seeds.
Cilantro provides a bright, distinctive flavor, while mint creates a fresher and slightly sweeter result. You can also combine the two herbs.
For additional vegetables, try shredded carrots, cucumber, cabbage, edamame, avocado, or thinly sliced radishes. If you prefer more heat, increase the crushed red pepper flakes or add a little chili sauce to the dressing.
Storage/Reheating
For the best results, store the mushrooms, kale salad ingredients, and maple tahini dressing separately in airtight containers in the refrigerator. Keeping the components apart prevents the greens from becoming soggy.
The cooked mushrooms can generally be refrigerated for up to 3 to 4 days. Reheat them briefly in a skillet over medium heat until warmed through. This method helps restore some of their caramelized texture. A microwave can also be used, although the mushrooms may become softer.
The tahini dressing will thicken as it sits in the refrigerator. Stir it thoroughly before serving and, if necessary, whisk in a small amount of water or lime juice to loosen the consistency.
Avoid reheating the assembled kale salad. Instead, warm only the mushrooms and add them to the chilled or room-temperature vegetables just before serving.
FAQs
1. What are king trumpet mushrooms?
King trumpet mushrooms, also known as king oyster mushrooms, are large mushrooms with thick stems and relatively small caps. Their firm, substantial texture makes them especially suitable for slicing, searing, grilling, and roasting.
2. Can I use regular oyster mushrooms instead?
Yes. Regular oyster mushrooms can replace king trumpet mushrooms, but they are thinner and more delicate. They will generally cook faster, so keep an eye on them in the skillet to prevent overcooking.
3. Do I need to wash king trumpet mushrooms?
Usually, brushing or wiping away visible dirt with a clean, slightly damp cloth is sufficient. Avoid soaking mushrooms because they can absorb excess moisture, which can make it more difficult to achieve good caramelization.
4. Why should I marinate the mushrooms?
Marinating gives the thick mushroom slices time to absorb the savory, sweet, tangy, and aromatic flavors of the tamari, brown sugar, rice vinegar, sesame oil, garlic, and ginger. The sugar in the marinade also contributes to caramelization during cooking.
5. Can I make the maple tahini dressing ahead of time?
Yes. The maple tahini dressing is a convenient component to prepare in advance. Refrigerate it in an airtight container, then whisk it before serving. Add a splash of water if it becomes too thick.
6. Can I substitute soy sauce for tamari?
Yes. Soy sauce can be substituted for tamari in both the mushroom marinade and dressing. Coconut aminos can also be used if you prefer its slightly sweeter flavor. Keep in mind that the saltiness can vary between products.
7. How do I keep the mushrooms from becoming soggy?
Use a hot skillet and avoid overcrowding the pan. Giving the mushroom slices enough room allows excess moisture to evaporate and encourages the surfaces to brown. If your skillet is small, cook the mushrooms in batches.
8. Can I make this salad more filling?
Absolutely. Add cooked quinoa, brown rice, noodles, chickpeas, edamame, lentils, or another favorite grain or legume. Avocado can also add richness and make the salad more substantial.
9. Do I need to massage the kale?
It isn’t essential, but massaging kale can make tougher varieties more tender. If desired, gently massage the torn kale leaves with a small spoonful of the dressing for one or two minutes before adding the remaining salad ingredients.
10. Can I serve the glazed mushrooms without the kale salad?
Yes. The glazed king trumpet mushrooms work well as a standalone side dish or as a topping for rice, noodles, grain bowls, or other salads. You can also pair them with steamed or roasted vegetables and drizzle the maple tahini dressing over the entire dish.
Conclusion
Glazed king trumpet mushrooms with kale salad and maple tahini dressing combine contrasting textures and bold flavors in one colorful meal. The caramelized mushrooms are savory, slightly sweet, and aromatic, while fresh kale, bell pepper, scallions, herbs, and hazelnuts keep every bite crisp and vibrant.
Finished with creamy maple tahini dressing, this recipe works equally well as a plant-forward lunch, light dinner, or customizable grain bowl. With simple substitutions for the mushrooms, nuts, herbs, and vegetables, it’s also an easy recipe to adapt to whatever you have on hand.
Glazed King Trumpet Mushroom Recipe With Kale Salad & Maple Tahini Dressing
Tender, caramelized king trumpet mushrooms are paired with crisp kale, peppers, herbs, and crunchy hazelnuts, then finished with a creamy maple tahini dressing. A flavorful plant-based salad with savory, sweet, tangy, and nutty notes.
- Prep Time: 30 minutes
- Cook Time: 6 minutes
- Total Time: 36 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan Fry
- Cuisine: Asian-Inspired
- Diet: Vegan
Ingredients
- 8 ounces fresh king oyster mushrooms (aka king trumpet mushrooms)
- 2 tablespoons tamari sauce (or soy sauce or coconut aminos)
- 1 tablespoon light brown sugar (lightly packed)
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 2 large cloves garlic (crushed)
- 1 teaspoon freshly-grated ginger
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons avocado oil
- 4 tablespoons tahini
- 2 tablespoons fresh lime juice
- 2 tablespoons maple syrup
- 1 tablespoon tamari sauce (or soy sauce or coconut aminos)
- 1 large clove garlic (crushed)
- 1 teaspoon freshly-grated ginger
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 8 cups fresh kale leaves (stems removed and torn into bite-sized pieces)
- 1/2 red bell pepper (de-seeded and thinly sliced)
- 2 scallions (green and white parts, thinly sliced)
- 1/2 cup fresh cilantro leaves (or fresh mint leaves)
- 6 tablespoons hazelnuts (chopped; or any kind of nuts you like)
Instructions
- Brush any dirt off the mushrooms, trim off the bottoms, and slice lengthwise into 1/4-inch-thick slices.
- Whisk together 2 tablespoons tamari, brown sugar, rice vinegar, 1 teaspoon sesame oil, 2 crushed garlic cloves, 1 teaspoon ginger, and crushed red pepper flakes in a large bowl. Add the sliced mushrooms and gently toss to coat. Marinate at room temperature for 30 minutes.
- Heat the avocado oil in a large, heavy skillet over medium-high heat. Once hot, add the mushrooms and cook until caramelized, about 2 to 3 minutes per side, flipping once.
- Make the dressing by whisking together the tahini, lime juice, maple syrup, 1 tablespoon tamari, 1 crushed garlic clove, 1 teaspoon ginger, 1 teaspoon sesame oil, salt, and white pepper until smooth.
- Divide the kale between 4 plates. Top each serving with one-quarter of the glazed mushrooms, sliced red bell pepper, scallions, cilantro, and chopped hazelnuts.
- Serve immediately with the maple tahini dressing drizzled over the top.
Notes
- Soy sauce or coconut aminos can be substituted for the tamari.
- Fresh mint can be used instead of cilantro.
- Hazelnuts can be replaced with another favorite nut.
- For a gluten-free version, use certified gluten-free tamari or coconut aminos.
- For best texture and flavor, serve the mushrooms while they are warm and freshly caramelized.
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 13 g
- Sodium: 950 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 0 mg
