Grilled King Trumpet Mushrooms with Orange and Black Pepper

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Recipe Name

Grilled King Trumpet Mushrooms with Orange and Black Pepper


King trumpet mushrooms, halved and scored crosswise 1/8 inch deep
orange, zested and juiced
1⁄4 cup
extra virgin olive oil
2 tsp
soy sauce
1⁄4 tsp
fine sea salt
1 dash
freshly ground black pepper
2 tbsp
unsalted butter
1 cup
1 dash
flaky sea salt for garnish


  1. Place the mushrooms in a wide dish. In a small bowl, mix together the orange zest (save a little for garnishing), juice, olive oil, soy sauce, and salt. Pour the marinade over the mushrooms and, with your hands, make sure it gets worked into the scored lines of the mushrooms. Grind a generous amount of black pepper over the mushrooms. Let them marinate for 20 minutes while you preheat a grill to medium-high heat.
  2. If you have a gas grill, use a smoker box (or a foil package with holes poked into it) with soaked wood chips. The wood smoke flavor is key with this simple recipe. Remove the mushrooms from the marinade and reserve it. Grill the mushrooms on both sides until tender and caramelized with nice sear marks from the grill. Put the grilled mushrooms on a plate and tent loosely with aluminum foil.
  3. Place the reserved marinade in a small pan, bring to a boil, and reduce by one-third. Remove pan from heat, then add the butter and swirl the pan until the butter is fully melted. Arrange 1/4 cup arugula leaves on each plate. Top with 4 mushroom halves. Drizzle the marinade over the mushrooms and arugula, garnish with the reserved orange zest and flaky salt, and serve right away.
King Trumpet Mushrooms with Orange and Black Pepper on plate

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