teriyaki trumpet mushrooms

I like to replace scallop and squid recipes with trumps mushrooms or Hokto in Japanese. They have a similar rubbery texture and neutral flavor as seafood. They are chubby and meaty. Once I had them at a Japanese restaurant and had hard time to believe that I am eating mushrooms (they only served the stems).  

You can see how I make it in Instagram @shellyshumblekitchen. it’s my highlights.
You can serve the mushrooms over brown rice or as a mezze, or snack. 

Teriyaki trumpet mushrooms

Category: RECIPES


  • 4 - 6 large king trumpet mushrooms
  • 2 - 4 scallions
  • 1” (2.5 cm) of ginger, unpeeled
  • 2 tablespoons soy or Tamari sauce
  • 2 tablespoons Mirin or Japanese sake
  • 1 tablespoon Yuzu (optional)
  • 1 teaspoons coconut sugar
  • 2 tablespoons peanut or canola oil
  • toasted sesame seeds for garnish (optional)


  1. Cut the mushrooms heads off and the stems lengthwise into 2 or 3 slices and place them in a medium bowl. Slice the scallions – put aside a small handful for garnish – and add them to the mushrooms. Grate the ginger into the bowl.
  2. Pour the Tamari, ,Mirin and Yuzu in and sprinkle the sugar onto the mushrooms and toss gently to coat them with the flavors. Let it sit for 15 minutes.
  3. Add 1 tablespoon peanut oil to a nonstick heavy skillet and heat over medium high heat until warm. Cook the mushrooms in batches, spread them across the skillet without overlapping them. Let them grill without stirring them. If the skillet gets too hot, lower the heat. When the bottom side turns golden, flip with chopsticks or tongs and grill the other side. Transfer the mushrooms to a plate and set aside.
  4. Add the small mushrooms and sauce that was left into the skillet and cook for 2 - 3 minutes. Remove from the heat and pour it over the mushrooms.
  5. Garnish with scallion and toasted sesame, and serve.



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