King trumpet mushroom salad
Once exotic mushrooms bring a wider array of earthy delights to mainstream meals
IN THE RAW: Thin-sliced king trumpets add texture and a briny tone to an arugula and Parmigiano salad. (Stephen Osman / Los Angeles Times)
The king trumpets are also called king eryngii, or king oysters (technically they're Pleurotus eryngii, and are closely related to the common oyster mushroom, Pleurotus ostreatus). Their texture is firm and meaty and their flavor is mild.
King trumpet mushroom salad with arugula and shaved Parmigiano
Cook: 15 minutes
Servings: 6 to 8
Note: King trumpet mushrooms are generally available at Asian markets.
3/4 pound king trumpet mushrooms
1/2 teaspoon finely minced garlic
Pinch dried red pepper flakes
2 tablespoons lemon juice
1/4 cup olive oil
10 cups arugula, loosely packed, about 8 ounces
1 ounce Parmigiano- Reggiano
3 tablespoons toasted pine nuts
1. Trim the mushrooms of any dried ends if necessary, then slice them lengthwise as thin as you can. Place the mushrooms in a mixing bowl and season with 1 teaspoon salt, the garlic and red pepper flakes.
2. Whisk together the lemon juice and olive oil and add 2 tablespoons of the dressing to the mushrooms. Toss to coat lightly.
3. Place the arugula in a large mixing bowl and add just enough of the remaining dressing to coat lightly. Sprinkle with salt to taste and toss well.
4. Arrange the arugula on a serving platter and mound the mushrooms on top. Use a vegetable peeler to shave long strips of Parmigiano on top of the mushrooms. Sprinkle with pine nuts and serve immediately.
Each of 8 servings: 116 calories; 3 grams protein; 4 grams carbohydrates; 1 gram fiber; 10 grams fat; 2 grams saturated fat; 3 mg. cholesterol; 334 mg. sodium.