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Feb 2, 2002 01:03 AM

Trumpet Royale(TM) Mushrooms

  • m

These trademarked mushrooms are a cultivated variety of oyster mushrooms (Pleurotus sp.). Unlike other types, the stems are plump and tender allowing you to eat the whole thing. When I spotted them at Fiesta Market in Sebastopol, they reminded me of the special oyster mushrooms served in a salad at Lotus of Siam in Las Vegas. So, I cut them into thick vertical slices, braised with a bit of vegetable oil and water to cook them while retaining moisture, and served them on top of torn butter lettuce leaves dressed with a white truffle oil and Meyer lemon vinaigrette. The taste of the cooked mushrooms was reminiscent of shellfish, almost conch-like and I preferred the pieces that were not browned.

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  1. Could these be the same as "King Oyster" mushrooms? They sure sound the same. New Natives grows them in Watsonville and distributes them pretty well. I've seen their product in the East Bay. They also grow Mitakes which, in addition to being tasty, are apparently very good for you as well.

    3 Replies
    1. re: Detlef Chef
      Melanie Wong

      If the best part is the fat, rotund stems, then yes. How do you prepare them?

      1. re: Melanie Wong

        I treat them much like porcinis as the stems seem quite alike. I slice them lengthwise and either saute them or roast them in a hot oven for a bit. On another note, did you go to the German/Austrian tasting at Bacar last Thurs?

        1. re: Detlef Chef
          Melanie Wong

          I'd never much cared for any type of oyster mushroom until I had the salad at Lotus of Siam. I don't like the fishy flavor when they're combined with other kinds of mushrooms, but when you make that the key flavor note of the dish, it works for me.

          Again with the Theise tasting...people keep asking what happened to me. No, I wasn't able to rearrange my schedule to be there. How'd you like the 2000 vintage?