King Trumpet Mushroom Salad

I really loves salads. And I am pretty big fan of mushrooms too. BUT I’m not all the particular to the all too “vanilla” button mushrooms, rather the unique, wilder types. Maybe you have seen these hefty mushrooms with their unassuming, little flat caps before… native to the Mediterranean, king trumpets are part of the same family as the oyster mushroom, unexpected, I know. Barely a resemblance – and their flavor and texture are unparalleled, making them a gourmet treat.

Savory in flavor and unlike their cousins, their stems are the most desirable part, having a firm meaty texture. All that’s needed is to trim off only the very end of the stem, give them a light brushing to remove dirt and then just sauté them in some butter until golden brown. Voila!

Raw these mushrooms have very little flavor, but are cooked are terrific in soups, stir fries or grilled. Leave them whole, cut them long ways or…horizontally — and serve as you would scallops — cut this way, they look just like them!

King Trumpet Mushroom Salad

King Trumpet Mushroom Salad
5 from 1 vote

King Trumpet Mushroom Salad

Savory in flavor, the king trumpet mushroom offers a flavor and texture that is unparalleled, making them a gourmet treat, particularly in a Mediterranean salad like this.
Course Salad, Side Dish
Category Mediterranean
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Autor Elle


For the mushrooms:

  • 4-6 king trumpet mushrooms
  • 2 tablespoons butter
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper

For the salad:

  • 4 cups leaf lettuce, chopped
  • 1/2 head of radicchio, chopped

For the vinaigrette:

  • large garlic clove, minced
  • 1 shallot, finely diced
  • 1 teaspoon Grainy Dijon mustard
  • 2 tablespoons good quality red wine vinegar
  • 1 teaspoon honey
  • 6 tablespoons extra virgin olive oil
  • 1 teaspoon fresh thyme leaves, leaves picked
  • 1 teaspoon fresh sage, leaves removed and finely chopped
  • sea salt and freshly ground pepper, to taste


  1. In a large skillet, heat the butter over medium-high heat. Add the mushrooms, salt and pepper and toss to coat. Sauté mushrooms until they are golden. Transfer to a plate to cool to room temperature.
  2. Combine vinaigrette ingredients in a small bowl and whisk together until well blended and smooth.
  3. In a large bowl, add the lettuce and radicchio and toss together with 3/4 of the dressing. Add the remaining dressing to the mushrooms and spoon over the top of the salad. Toss gently to mix in the mushrooms and serve.

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