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Glazed King Trumpet Mushroom Recipe With Kale Salad & Maple Tahini Dressing

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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.

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

  1. Brush any dirt off the mushrooms, trim off the bottoms, and slice lengthwise into 1/4-inch-thick slices.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://yumfamilyrecipes.com/glazed-king-trumpet-mushroom-recipe-with-kale-salad-maple-tahini-dressing/