The Trumpet Royale Mushroom is the trademarked name of a delicious variety of mushroom also known as the King Oyster (Pleurotus eryngii). The King Oyster mushroom is the largest of the oyster mushrooms and is celebrated for its thick, meaty stem, wonderful nutty flavor and silken-firm texture. Professional chefs across the country often remark on its versatility and frequently feature the King Oyster Mushroom prominently on their menus, in place of or along with wild mushrooms.

The Trumpet Royale can offer an exceptionally wide range of flavors, depending on the preparation style. It's equally good, whether  sautéed, grilled, braised, stewed, roasted or broiled. Unlike many mushrooms, the stem of the Trumpet Royale mushroom has the same wonderful texture and flavor as the velvety cap, so nothing goes to waste. The thick, meaty stem is wonderful when sliced into medallions and prepared like seared scallops.

The firm porcini-like texture and savory richness of the Trumpet Royale is emphasized by high-heat cooking. Sautée Trumpet Royale with butter to pair it with Chardonnay. Grill or roast with olive oil and pair it with Syrah. Served alongside meat dishes, it pairs well with Pinot Noir or Zinfandel. Trumpet Royale mushrooms have an affinity to rich, flavorful ingredients like cream, walnuts, sherry, parmesan, fresh rosemary or balsamic vinegar.

Chef's Tips
Fresh Trumpet Royale Mushrooms are great on the grill! Just split each mushroom in half and toss with olive oil before grilling over a hot fire. Cut the stem into thick scallops and skewer to emphasize the meatiness and fine, firm texture. No matter what the method, the Trumpet Royale keeps its shape and texture whether sliced or diced.

Sold in 3 lb each and 6 lb cases

Certified organic by QAI.