Roasted Trumpet Mushrooms with Furikake Rice
Look for plump large mushrooms with snowy white stems. If you can’t find king trumpet mushrooms you can use just about any other exotic type minus the scoring preparation. Sesame oil is drizzled later in the cooking process because it has a low smoke point and you don’t want to burn off its delicate flavor. Use golden sesame oil not the brown toasted type that will mask the subtle flavor of the mushrooms. Serves 2 to 4
- 1 pound large king trumpet mushrooms
- Expeller pressed vegetable oil
- Kosher salt
- 2 green onions, white and green parts trimmed and very thinly sliced
- Untoasted golden sesame oil
- 3 cups cooked sushi rice, kept warm
- Umeboshi Furikake or the Furikake of your choice
- Soy sauce
1. Cut mushrooms in half lengthwise and with a sharp knife score into small diamonds on the flat cut side. Do not cut all the way to the edge otherwise juices will escape. The mushrooms will “cup” slightly after searing and allow the juices to be retained. The mushrooms can be scored a day in advance and stored well wrapped in the refrigerator.
2. Heat a large sauté pan over medium high heat. Add oil to coat the bottom of the pan and then the mushrooms cut side down. Sear until golden. The diamonds will “bloom”.
3. Carefully turn the mushrooms over with tongs and lightly salt them. Reduce the heat to medium. The juices will rise to the surface and you will see it bubbling between the diamonds. Sprinkle ½ of the green onions on top of the diamonds. They will cook from the steam of the bubbling juices. Drizzle lightly with sesame oil and continue to cook gently for 1 to 2 minutes until mushrooms are cooked through and tender.
4. Place the warm rice in a bowl. Flatten the top. Sprinkle with furikake. Carefully transfer the mushrooms to the rice without allowing the captured juices to spill out.
5. Drizzle with soy sauce and additional sprinkle of green onion. To eat – turn the mushrooms over and allow the juices to drain into the rice.