Joe's Trumpet Mushrooms

My brother Joe came up with this deceptively simple side dish, elevated with fresh herbs and a glaze of sherry and rice vinegar.
By | December 28, 2016


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 sauteĢ 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. 


  • 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
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