I like look at scallop or squid recipes for inspiration before I cook trumps mushrooms or Hokto in Japanese. They have a similar rubbery texture and neutral flavor as seafood. They are chubby so they are good in absorbing flavors. Once I had them at a Japanese restaurant and I couldn’t believe that I was eating mushrooms (they only served the stems). Their meat tastes like animal’s meat!
The recipe is very simple but if you like to see how I make it, go to my highlights on Instagram (@shellyshumblekitchen). You can serve this over brown rice or as a mezze, or a snack like I did the other day when everyone was craving something Asian.