20 Savory Trumpet Mushroom Recipes Delicious

Looking to add a meaty, umami-packed twist to your meals? Trumpet mushrooms are the unsung heroes of the kitchen—versatile, flavorful, and perfect for everything from quick weeknight dinners to cozy comfort food. Whether you’re a mushroom lover or just curious, these 20 savory recipes will inspire you to get cooking. Ready to elevate your dishes? Let’s dive in!

Garlic Butter Sauteed Trumpet Mushrooms

These buttery, garlicky trumpet mushrooms are a simple yet luxurious side dish that comes together in just 15 minutes—perfect for busy weeknights or impressing guests.

Ingredients:

• 1 lb trumpet mushrooms, sliced lengthwise into 1/2-inch strips
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, finely chopped
• 1 tsp lemon juice

Instructions:

1. Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter. Once the butter melts, add the trumpet mushrooms in a single layer. Cook undisturbed for 3–4 minutes until golden brown on one side.
2. Flip the mushrooms and add the remaining 2 tbsp butter, 1 tbsp olive oil, and minced garlic. Saute for 2 minutes, stirring frequently to prevent the garlic from burning.
3. Season with 1/2 tsp salt and 1/4 tsp black pepper, tossing to coat evenly. Cook for another 2–3 minutes until the mushrooms are tender but still slightly firm.
4. Remove from heat and stir in 1 tbsp parsley and 1 tsp lemon juice. Serve immediately.

The key here is the high-heat sear—it gives the mushrooms a meaty texture while keeping their natural sweetness intact. The lemon juice at the end brightens up all that rich garlic butter!

Tip: For extra depth, add a pinch of red pepper flakes with the garlic.

Creamy Trumpet Mushroom Pasta

This velvety pasta dish lets trumpet mushrooms shine, with their meaty texture soaking up a rich, garlicky cream sauce—comfort food at its finest.

Ingredients:

• 8 oz dried fettuccine (or pasta of choice)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 8 oz trumpet mushrooms, sliced lengthwise
• 1/2 tsp salt, plus more for pasta water
• 1/4 tsp black pepper
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1 tbsp chopped fresh parsley

Instructions:

1. Cook pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add trumpet mushrooms, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5–6 minutes, stirring occasionally, until mushrooms are tender and lightly browned.
3. Reduce heat to low and pour in heavy cream, stirring to combine. Simmer for 2 minutes until slightly thickened. Add cooked pasta and Parmesan cheese, tossing to coat. If needed, add reserved pasta water 1 tbsp at a time to loosen the sauce.
4. Garnish with parsley and extra Parmesan before serving.

The trumpet mushrooms’ earthy flavor pairs perfectly with the luxurious cream sauce, while their firm texture keeps every bite satisfying.

Tip: For extra depth, add a splash of white wine to the mushrooms after sautéing and let it reduce before adding the cream.

Grilled Trumpet Mushroom Skewers

These meaty, smoky skewers are a vegetarian grilling game-changer—perfect for summer BBQs or a quick weeknight treat.

Ingredients:

• 1 lb trumpet mushrooms, sliced lengthwise into 1/2-inch strips
• 3 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, whisk together 3 tbsp olive oil, 2 tbsp soy sauce, 1 tbsp maple syrup, 2 cloves minced garlic, 1 tsp smoked paprika, and 1/2 tsp black pepper.
2. Add the trumpet mushrooms to the marinade, tossing gently to coat. Let sit for 15 minutes (or up to 1 hour for deeper flavor).
3. Thread the mushrooms onto soaked skewers, leaving a little space between pieces for even cooking.
4. Heat grill to medium-high (about 400°F). Grill skewers for 3–4 minutes per side, brushing with leftover marinade, until charred and tender.

The mushrooms develop a steak-like chew and soak up the sweet-smoky marinade beautifully—no one will miss the meat!

Tip: For extra texture, finish with a sprinkle of flaky salt right after grilling.

Trumpet Mushroom Risotto

This creamy, earthy risotto lets trumpet mushrooms shine with their meaty texture and rich umami flavor—perfect for impressing guests or treating yourself to a cozy night in.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth, kept warm
• 1/2 lb trumpet mushrooms, sliced lengthwise
• 1/4 cup dry white wine
• 1 small shallot, finely diced
• 2 cloves garlic, minced
• 3 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 1/3 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh thyme

Instructions

1. In a large skillet, heat 1 tbsp butter and olive oil over medium heat. Add trumpet mushrooms and cook for 5–6 minutes until golden. Remove and set aside.
2. In the same skillet, melt 1 tbsp butter. Add shallot and garlic, sautéing for 2 minutes until soft. Stir in Arborio rice, toasting for 1 minute.
3. Pour in white wine, scraping up any browned bits. Cook until nearly evaporated, about 2 minutes.
4. Add warm broth 1/2 cup at a time, stirring frequently until absorbed before adding more (20–25 minutes total). Rice should be al dente with a creamy texture.
5. Off heat, stir in remaining 1 tbsp butter, Parmesan, salt, black pepper, and thyme. Fold in reserved mushrooms.

The key here? Letting the mushrooms sear undisturbed for a caramelized crust that adds depth to every bite. Tip: For extra richness, finish with a drizzle of truffle oil right before serving.

Trumpet Mushroom and Spinach Quiche

This elegant yet easy quiche combines earthy trumpet mushrooms with fresh spinach and a creamy custard filling—perfect for brunch or a light dinner.

Ingredients:

• 1 refrigerated pie crust (9-inch)
• 2 tbsp olive oil
• 1 cup sliced trumpet mushrooms
• 2 cups fresh spinach, roughly chopped
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• 1/2 cup shredded Gruyère cheese

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch tart pan, prick the bottom with a fork, and blind bake for 10 minutes. Remove and set aside.
2. Heat olive oil in a skillet over medium heat. Add trumpet mushrooms and sauté for 5 minutes until softened. Stir in spinach and cook just until wilted, about 2 minutes. Spread mixture evenly over the par-baked crust.
3. In a bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg. Pour over the mushroom-spinach layer, then sprinkle Gruyère cheese on top.
4. Bake for 30–35 minutes until the center is set and the edges are golden. Let cool for 10 minutes before slicing.

The nutmeg adds a subtle warmth to the custard, while the trumpet mushrooms lend a meaty texture that makes this quiche feel indulgent yet balanced.

Tip: For extra flakiness, freeze the pie crust for 10 minutes before blind baking.

Roasted Trumpet Mushrooms with Thyme

These meaty roasted trumpet mushrooms are caramelized to perfection with garlic and thyme—a simple yet elegant side that steals the show.

Ingredients:

• 1 lb trumpet mushrooms, sliced lengthwise into ½-inch pieces
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• ½ tsp kosher salt
• ¼ tsp black pepper

Instructions:

1. Preheat oven to 425°F. Toss trumpet mushrooms with 3 tbsp olive oil, 3 minced garlic cloves, 1 tbsp thyme, ½ tsp salt, and ¼ tsp black pepper on a rimmed baking sheet until evenly coated.
2. Spread in a single layer and roast for 20–25 minutes, flipping once halfway, until edges are crispy and golden brown.

The high heat coaxes out the mushrooms’ natural umami while keeping their tender bite—ideal for topping toast or pairing with roasted meats.

Tip: For extra depth, drizzle with balsamic glaze right before serving.

Trumpet Mushroom and Goat Cheese Tart

This elegant yet easy tart combines earthy trumpet mushrooms with creamy goat cheese for a savory bite that feels fancy without the fuss.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 2 tbsp olive oil
• 8 oz trumpet mushrooms, sliced lengthwise into 1/4-inch strips
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tsp fresh thyme leaves
• 4 oz goat cheese, crumbled
• 1 tbsp honey
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. Unfold puff pastry onto a parchment-lined baking sheet and prick all over with a fork. Bake for 12 minutes until lightly puffed.
2. Meanwhile, heat olive oil in a skillet over medium-high. Add trumpet mushrooms, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 6–8 minutes until caramelized, stirring occasionally. Stir in thyme.
3. Spread mushrooms evenly over par-baked pastry, leaving a 1-inch border. Dot with goat cheese and drizzle with honey. Fold edges inward to create a rustic crust, then brush with beaten egg.
4. Bake for 18–20 minutes until golden and bubbling. Cool 5 minutes before slicing.

The contrast of crispy pastry, velvety mushrooms, and tangy cheese makes this tart a showstopper for brunch or appetizer spreads.

Tip: For extra depth, add a sprinkle of flaky salt right after baking.

Trumpet Mushroom Stir-Fry with Soy Sauce

Meaty trumpet mushrooms shine in this quick, savory stir-fry that’s packed with umami and ready in under 20 minutes.

Ingredients:

• 1 lb trumpet mushrooms, sliced into 1/2-inch pieces
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp rice vinegar
• 1/4 tsp red pepper flakes
• 2 scallions, thinly sliced

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger, stirring for 30 seconds until fragrant.
2. Add trumpet mushrooms and cook, stirring occasionally, for 6–8 minutes until they release their moisture and edges crisp slightly.
3. Reduce heat to medium. Pour in soy sauce, maple syrup, rice vinegar, and red pepper flakes. Toss to coat and cook for 2 more minutes until the sauce glazes the mushrooms.
4. Remove from heat and sprinkle with scallions.

The mushrooms’ tender-chewy texture and the sweet-salty glaze make this a standout side or vegan main. Tip: For extra crunch, finish with toasted sesame seeds or cashews.

Trumpet Mushroom and Wild Rice Pilaf

This earthy, nutty pilaf is a showstopper side dish—or a satisfying vegetarian main—with meaty trumpet mushrooms and chewy wild rice taking center stage.

Ingredients

• 1 cup wild rice blend (uncooked)
• 2 cups vegetable broth
• 2 tbsp olive oil, divided
• 12 oz trumpet mushrooms, sliced lengthwise into ¼-inch strips
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• ½ tsp dried thyme
• ½ tsp kosher salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Rinse wild rice blend under cold water. In a saucepan, combine rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until tender and liquid is absorbed. Fluff with a fork.
2. Meanwhile, heat 1 tbsp olive oil in a large skillet over medium-high. Add trumpet mushrooms and cook undisturbed for 3 minutes until browned on one side. Toss and cook 3 more minutes until golden. Transfer to a plate.
3. In the same skillet, heat remaining 1 tbsp olive oil. Add onion and cook for 4 minutes until translucent. Stir in garlic, dried thyme, kosher salt, and black pepper; cook 1 minute until fragrant.
4. Fold cooked rice and mushrooms into the skillet. Taste and adjust seasoning. Garnish with fresh parsley.

The mushrooms caramelize into savory ribbons, while the wild rice adds a satisfying pop—no one will guess it’s this simple!

Tip: For extra depth, deglaze the mushroom skillet with 1 tbsp balsamic vinegar before adding the onions.

Trumpet Mushroom Soup with Truffle Oil

This velvety, earthy soup is a luxurious twist on classic mushroom soup—perfect for impressing guests or treating yourself on a cozy night in.

Ingredients:

• 1 lb trumpet mushrooms, sliced
• 3 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp truffle oil (plus extra for drizzling)

Instructions:

1. In a large pot, melt butter over medium heat. Add onion and sauté for 3–4 minutes until translucent. Stir in garlic and cook for 1 minute until fragrant.
2. Add trumpet mushrooms and cook for 8–10 minutes, stirring occasionally, until they release their moisture and turn golden.
3. Pour in vegetable broth, then add thyme, salt, and black pepper. Bring to a simmer and cook for 15 minutes.
4. Remove from heat and blend with an immersion blender until smooth (or carefully transfer to a countertop blender in batches).
5. Stir in heavy cream and 1 tbsp truffle oil. Warm over low heat for 2–3 minutes—do not boil.

The truffle oil elevates the mushrooms’ natural umami, while the cream adds a silky richness that feels indulgent yet balanced.

Tip: For extra depth, sauté a few reserved mushroom slices in butter until crispy and use as a garnish.

Trumpet Mushroom and Caramelized Onion Pizza

This earthy, umami-packed pizza is a showstopper with its golden crust, sweet onions, and meaty mushrooms—perfect for impressing guests or treating yourself to a gourmet night in.

Ingredients:

• 1 lb store-bought pizza dough, room temperature
• 2 tbsp olive oil, divided
• 1 large yellow onion, thinly sliced
• 1/2 tsp sugar
• 1/4 tsp salt
• 8 oz trumpet mushrooms, sliced lengthwise
• 2 cloves garlic, minced
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1 tbsp chopped fresh thyme
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Caramelize the onions: Heat 1 tbsp olive oil in a skillet over medium-low. Add onions, sugar, and 1/4 tsp salt. Cook, stirring occasionally, for 25 minutes until deep golden. Set aside.
2. Sauté mushrooms: In the same skillet, heat remaining 1 tbsp olive oil over medium. Add mushrooms and cook undisturbed for 3 minutes until browned. Stir in garlic and cook 1 minute more.
3. Assemble: Preheat oven to 475°F. Roll out dough on a floured surface, then transfer to a parchment-lined baking sheet. Layer mozzarella, caramelized onions, mushrooms, Parmesan, thyme, and red pepper flakes (if using).
4. Bake: Bake for 12–15 minutes until crust is crisp and cheese bubbles. Let cool 2 minutes before slicing.

The contrast of sweet onions and savory mushrooms against the crispy crust makes this pizza feel restaurant-worthy—without the fuss. Tip: For extra depth, brush the crust edges with garlic-infused olive oil before baking.

Trumpet Mushroom and Herb Stuffed Chicken

This elegant yet approachable dish turns simple chicken breasts into a showstopper with a rich, earthy filling and golden, crispy skin.

Ingredients:

• 4 boneless, skin-on chicken breasts
• 1 cup finely chopped trumpet mushrooms
• 2 tbsp unsalted butter
• 1 small shallot, minced (about 2 tbsp)
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1 tsp chopped fresh rosemary
• 1/4 cup panko breadcrumbs
• 2 tbsp grated Parmesan cheese
• 1/2 tsp kosher salt, divided
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Prep chicken: Preheat oven to 400°F. Use a sharp knife to cut a horizontal pocket in each chicken breast, leaving edges intact.
2. Make filling: Melt butter in a skillet over medium heat. Add shallot and garlic; cook 1 minute until fragrant. Add trumpet mushrooms, thyme, rosemary, 1/4 tsp salt, and pepper. Cook 4-5 minutes until mushrooms soften. Off heat, stir in panko and Parmesan.
3. Stuff & sear: Divide filling among chicken pockets. Secure with toothpicks. Heat oil in an ovenproof skillet over medium-high. Sear chicken skin-side down 3-4 minutes until golden. Flip, sprinkle with remaining 1/4 tsp salt, then transfer skillet to oven.
4. Bake: Roast 18-20 minutes until internal temperature reaches 165°F. Rest 5 minutes before serving.

The mushrooms create a velvety, umami-packed center that contrasts beautifully with the crisp skin—no sauce needed!

Tip: For extra browning, broil the chicken 1-2 minutes at the end (watch closely!).

Trumpet Mushroom and Potato Hash

This hearty hash combines meaty trumpet mushrooms with crispy potatoes for a satisfying breakfast or brunch dish that’s packed with umami flavor.

Ingredients:

• 2 tbsp olive oil
• 1 lb russet potatoes, diced into ½-inch cubes
• 8 oz trumpet mushrooms, sliced lengthwise
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp kosher salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, for 12–15 minutes until golden and tender.
2. Push the potatoes to one side of the skillet. Add the remaining 1 tbsp olive oil and the trumpet mushrooms. Cook undisturbed for 3 minutes, then stir and cook another 3 minutes until browned.
3. Sprinkle in the ½ tsp smoked paprika, ½ tsp garlic powder, ½ tsp kosher salt, and ¼ tsp black pepper. Toss everything together and cook for 1 more minute.
4. Remove from heat and stir in the 2 tbsp chopped parsley.

The secret here? Letting the mushrooms sear undisturbed—it locks in their rich, savory flavor while keeping the potatoes perfectly crisp.

Tip: For extra richness, top with a fried egg or a drizzle of truffle oil before serving.

Trumpet Mushroom and Gruyere Tartlets

These elegant little tartlets pack a punch of umami from caramelized trumpet mushrooms and nutty Gruyère—perfect for your next dinner party or cozy night in.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 2 tbsp olive oil
• 8 oz trumpet mushrooms, thinly sliced
• 1 small shallot, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup grated Gruyère cheese
• 1 egg, beaten (for egg wash)

Instructions

1. Prep pastry: Preheat oven to 400°F. Roll out puff pastry on a floured surface to 1/8″ thickness, then cut into twelve 3″ circles. Press into a greased mini muffin tin and prick bottoms with a fork. Chill 10 minutes.
2. Sauté mushrooms: Heat olive oil in a skillet over medium. Add trumpet mushrooms and shallot; cook 8–10 minutes until golden and tender. Stir in thyme, salt, and pepper.
3. Assemble: Divide mushroom mixture among pastry cups, then top each with 2 tsp Gruyère. Brush edges with egg wash.
4. Bake: Bake 15–18 minutes until pastry is puffed and golden. Let cool 5 minutes before serving.

The crisp, buttery pastry balances the meaty mushrooms and melty cheese—a bite-sized upgrade to classic mushroom tart flavors.

Tip: For extra depth, add a drizzle of truffle oil right before serving.

Trumpet Mushroom and Lentil Stew

Hearty, earthy, and packed with umami, this stew turns humble ingredients into a deeply satisfying meal—no meat required.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 8 oz trumpet mushrooms, sliced lengthwise
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp balsamic vinegar
• 2 cups baby spinach

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until translucent. Stir in garlic and cook for 1 minute until fragrant.
2. Add trumpet mushrooms and sauté for 6–7 minutes until they release moisture and edges crisp slightly.
3. Stir in lentils, 4 cups vegetable broth, 1 tsp smoked paprika, 1/2 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally, until lentils are tender.
4. Remove lid, stir in 1 tbsp balsamic vinegar and baby spinach. Cook for 2 minutes until spinach wilts.

The balsamic vinegar brightens the earthy mushrooms and lentils, while the spinach adds a pop of freshness. Tip: For extra richness, drizzle with truffle oil before serving.

Trumpet Mushroom and Brie Crostini

These elegant yet easy Trumpet Mushroom and Brie Crostini are the perfect blend of earthy, creamy, and crunchy—ideal for impressing guests or treating yourself.

• 1 baguette, sliced into ½-inch thick rounds (about 12 slices)
• 2 tbsp olive oil, divided
• 8 oz trumpet mushrooms, thinly sliced lengthwise
• 2 cloves garlic, minced
• ½ tsp salt
• ¼ tsp black pepper
• 4 oz Brie cheese, rind removed and sliced into small pieces
• 1 tbsp fresh thyme leaves
• 1 tsp honey

1. Preheat oven to 375°F. Brush both sides of the baguette slices with 1 tbsp olive oil and arrange on a baking sheet. Bake for 8–10 minutes until golden and crisp. Set aside.
2. Heat the remaining 1 tbsp olive oil in a skillet over medium heat. Add the trumpet mushrooms and cook for 5–6 minutes, stirring occasionally, until tender and lightly browned.
3. Add the minced garlic, ½ tsp salt, and ¼ tsp black pepper to the skillet. Cook for 1 minute until fragrant, then remove from heat.
4. Top each crostini with a slice of Brie, a spoonful of mushrooms, and a drizzle of honey. Return to the oven for 3–4 minutes just until the Brie softens.
5. Sprinkle with fresh thyme leaves and serve warm.

The contrast of crispy bread, melt-in-your-mouth Brie, and meaty mushrooms makes these crostini irresistible. The hint of honey adds a subtle sweetness that ties everything together.

Tip: For extra depth, sauté the mushrooms with a splash of white wine before adding the garlic.

Trumpet Mushroom and Kale Salad

This hearty salad turns earthy trumpet mushrooms and crisp kale into a satisfying meal with a lemony garlic dressing that brightens every bite.

Ingredients:

• 8 oz trumpet mushrooms, sliced into 1/2-inch pieces
• 4 cups chopped kale (stems removed)
• 2 tbsp olive oil, divided
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 small garlic clove, minced
• 1/4 cup shaved Parmesan cheese
• 2 tbsp toasted pine nuts

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Add trumpet mushrooms and cook for 5–6 minutes, stirring occasionally, until golden and slightly crispy at the edges. Season with 1/8 tsp salt and 1/8 tsp black pepper.
2. In a large bowl, massage kale with remaining 1 tbsp olive oil for 1 minute to soften. Add cooked mushrooms.
3. Whisk together lemon juice, Dijon mustard, garlic, and remaining 1/8 tsp salt and 1/8 tsp black pepper. Drizzle over salad and toss.
4. Top with Parmesan and pine nuts just before serving.

The mushrooms add a meaty texture that pairs perfectly with the tangy dressing, while the pine nuts give a buttery crunch. Tip: For extra depth, drizzle a tiny bit of honey into the dressing—it balances the kale’s bitterness without overpowering.

Trumpet Mushroom and Red Wine Sauce

This rich, umami-packed sauce turns humble trumpet mushrooms into a luxurious topping for pasta, polenta, or grilled meats—no fancy skills required.

Ingredients

• 1 lb trumpet mushrooms, sliced lengthwise into ¼-inch strips
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 1 shallot, finely minced
• 2 garlic cloves, grated
• ¾ cup dry red wine (like Cabernet Sauvignon)
• 1 tbsp balsamic vinegar
• 1 tsp fresh thyme leaves
• ½ tsp kosher salt
• ¼ tsp black pepper

Instructions

1. Heat 1 tbsp butter and olive oil in a large skillet over medium-high. Add trumpet mushrooms and cook undisturbed for 4 minutes until browned on one side. Stir and cook 4 more minutes until tender. Transfer to a plate.
2. Reduce heat to medium. Melt remaining 2 tbsp butter in the same skillet. Add shallot and cook 2 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
3. Pour in red wine and balsamic vinegar, scraping up any browned bits. Simmer 5 minutes until reduced by half.
4. Return mushrooms to the skillet. Add thyme, salt, and pepper. Cook 2 minutes to meld flavors. Serve warm.

The mushrooms soak up the wine’s depth while keeping their meaty bite—a trick that makes this feel restaurant-worthy. Tip: For extra silkiness, swirl in a pat of cold butter just before serving.

Trumpet Mushroom and Shrimp Scampi

This twist on classic scampi swaps in meaty trumpet mushrooms for a hearty, umami-packed bite that pairs perfectly with plump shrimp.

Ingredients:

• 8 oz trumpet mushrooms, sliced lengthwise into ¼-inch strips
• 12 oz large shrimp, peeled and deveined
• 4 tbsp unsalted butter, divided
• 3 cloves garlic, minced
• ½ tsp red pepper flakes
• ½ cup dry white wine
• 2 tbsp lemon juice
• ¼ cup chopped parsley
• ½ tsp salt
• 8 oz linguine, cooked al dente

Instructions:

1. In a large skillet, melt 2 tbsp butter over medium-high heat. Add trumpet mushrooms and cook for 5 minutes, stirring occasionally, until edges are golden.
2. Push mushrooms to one side; add remaining 2 tbsp butter, garlic, and red pepper flakes. Sauté 30 seconds until fragrant.
3. Add shrimp and cook 2 minutes per side until pink. Pour in white wine and simmer 2 minutes to reduce slightly.
4. Stir in lemon juice, parsley, and salt. Toss with cooked linguine until well coated.

The mushrooms mimic the texture of scallops, adding a luxurious chew to every forkful. Serve with crusty bread to soak up the garlicky sauce!

Tip: For extra depth, sear the mushrooms in batches to avoid overcrowding—they’ll caramelize better.

Trumpet Mushroom and Parmesan Risotto

This creamy, earthy risotto is a showstopper with its golden-brown trumpet mushrooms and rich Parmesan finish—perfect for impressing guests or treating yourself to a restaurant-worthy meal at home.

Ingredients:

• 4 cups low-sodium vegetable broth
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 8 oz trumpet mushrooms, sliced lengthwise
• 1/2 cup freshly grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat vegetable broth in a saucepan over low heat; keep warm.
2. Melt 1 tbsp butter and olive oil in a large skillet over medium heat. Add onion and cook for 3 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
3. Add Arborio rice, toasting for 2 minutes. Pour in white wine, stirring until absorbed.
4. Ladle in warm broth, 1/2 cup at a time, stirring frequently until liquid is absorbed before adding more (about 20 minutes total).
5. Meanwhile, heat remaining 1 tbsp butter in a separate pan over medium-high. Sear trumpet mushrooms for 3–4 minutes per side until caramelized.
6. Once rice is al dente, stir in Parmesan, salt, and black pepper. Fold in mushrooms and parsley.

The secret here? Letting the mushrooms sear undisturbed creates a meaty texture that contrasts beautifully with the creamy rice.

Tip: For extra depth, add a splash of broth to the mushroom pan to scrape up any browned bits, then stir it into the risotto.

Conclusion

With so many delicious ways to enjoy trumpet mushrooms, this roundup is your ticket to flavorful, meaty dishes—from hearty mains to elegant sides. We hope you find a new favorite! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards for easy inspiration. Happy cooking!