Crispy Maitake and King Trumpet Shrooms | Bonberi

Bonberi

Name: Crispy Maitake and King Trumpet Shrooms
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; McCormick® Sesame Seed; Dynasty Sesame Oil, Premium, Hot; San Francisco Salt Company Sea Salt, Pure & Natural; Hokto King Trumpet Mushrooms; Kikkoman Rice Vinegar; Sun Tropics Tamari Soy Sauce Mochi Rice Bites; S&b Chili Oil,; Chosen Foods 100% Pure Avocado Oil; El Guapo Garlic Powder

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Crispy Maitake and King Trumpet Shrooms

Serves 210 mins prep25 mins cook

A recipe for crispy maitake and king trumpet mushrooms baked with avocado oil, tamari, sesame oil, garlic powder, and rice vinegar, seasoned with salt and pepper, and garnished with toasted sesame seeds and optional chili oil.

0 servings

What you need

pepper

oz sesame seed

tsp sesame oil

San Francisco Salt Company Sea Salt, Pure & Natural

tsp fine sea salt

lb king trumpet mushrooms

tbsp rice vinegar

Sun Tropics Tamari Soy Sauce Mochi Rice Bites

tbsp tamari soy sauce

fl oz chili oil

tbsp avocado oil

tsp garlic powder

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Instructions

Preheat oven to 425°F. Cut off the root base of the maitake and trumpet mushrooms. Thinly slice trumpet mushrooms lengthwise (a little thicker than paper thin). Place a parchment paper onto a flat baking sheet. Arrange the mushrooms flat on the sheet and drizzle the entire pan with the tamari, avocado oil, garlic powder, sesame oil, rice vinegar, salt, and pepper. Gently massage with your hands to coat. Pop into the oven for about 25 minutes or until browned and crispy. Add a little bit of sesame seeds and chili oil if using and enjoy!

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