{"id":60118,"date":"2015-02-09T07:00:15","date_gmt":"2015-02-09T06:00:15","guid":{"rendered":"https:\/\/ellerepublic.de\/salat-mit-kraeuterseitling\/"},"modified":"2020-06-03T15:34:58","modified_gmt":"2020-06-03T13:34:58","slug":"king-trumpet-mushroom-salad","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/king-trumpet-mushroom-salad\/","title":{"rendered":"King Trumpet Mushroom Salad"},"content":{"rendered":"

I really loves salads. And I am pretty big fan of mushrooms too. BUT I\u2019m not all the particular to the all too \u201cvanilla\u201d button mushrooms, rather the unique, wilder types. Maybe you have seen these hefty mushrooms with their unassuming, little flat caps before\u2026 native to the Mediterranean, king trumpets are part of the same family as the oyster mushroom, unexpected, I know. Barely a resemblance \u2013 and their flavor and texture are unparalleled, making them a gourmet treat.<\/p>\n

Savory in flavor and unlike their cousins, their stems are the most desirable part, having a firm meaty texture. All that\u2019s needed is to trim off only the very end of the stem, give them a light brushing to remove dirt and then just saut\u00e9 them in some butter until golden brown. Voila!<\/p>\n

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\u2026horizontally — and serve as you would scallops — cut this way, they look just like them!<\/p>\n

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\n \n Elle<\/span>\n <\/div>\n

King Trumpet Mushroom Salad<\/h2>
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