Tamarind-glazed trumpet mushrooms
Salty, sweet, sticky mushrooms that pack a huge punch!
Tamarind-glazed trumpet mushrooms
Time: 30 mins | Difficulty: 1/5 | Recommendation: Weeknight meal
I love figuring out new ways to cook mushrooms. Trumpet mushrooms are amazing because they’re really big, and really meaty, so they can be used as a substitute for things like chicken or even thin strips of beef. But you can also embrace them as the perfect mushrooms they are, and highlight their unique texture and their ability to really soak up flavors! This recipe includes some crunchy, cumin-spiced cabbage to the noodles for a balance of sticky flavors and lighter greens. The whole thing is delicious—go try this now!!
Ingredients:
2 trumpet mushrooms (if you don’t know what I’m talking about, they’re these guys!)
About 1/4 of a cabbage, sliced thinly
Scallions, whites and greens chopped
Noodles (I like lo mein or egg noodles with this)
Tamarind sauce
Soy sauce
Sesame oil
Olive oil
Method:
Set a pot of water to boil, and cook the noodles.
Chop the hard bottoms off the mushrooms, then slice lengthwise into thin strips. Score them lightly with the back of your knife, making a hatch on either side.
To a pan, add olive oil and the whites of the scallions on high heat. Add the cabbage when the scallions are starting to sizzle, and sauté around. Add salt, pepper, and cumin powder. Stir until the cabbage just starts to wilt, and gets a slight char. Set aside (you can use the same bowl you’re going to eat out of)
Add a good amount of olive oil to the same pan (the mushrooms will really soak it up) and add the mushrooms. You may have to cook them in two batches here depending on the size of your pan. Let them sizzle on one side, and when that side has browned nicely, flip them over and add salt and pepper.
Make the glaze: Mix tamarind sauce, soy sauce, and sesame oil in a little bowl. Flavor should tilt more heavily towards the tamarind sauce—the sesame oil is just there to bring it all together!
When all the mushrooms are cooked, add them all back to the pan (they’ll have shrunk down a fair amount) and turn off the heat. Let the pan cool down slightly, then pour in the glaze. Toss the mushrooms until they’re all well coated.
Stir the cabbage into the noodles, then top with the mushrooms, and add the scallion greens on top of that!
