Seared king trumpet mushroom with umami white bean puree and a sweet, tart, and savory pomegranate miso glaze is a crowd-pleasing dish that is equally beautiful and delicious!
This king oyster mushroom recipe is crafted with love, flavorful ingredients, and creativity from my experience as a fine-dining professional cook to create an unforgettable balance of flavors and textures. As impressive as it is to guests, it's a fairly simple vegetarian meal that you can prepare in under an hour. I'm sharing tried-and-true tips and easy instructions (with step-by-step photos!) to help you make this show-stopping king trumpet mushroom recipe for your next dinner party.
Beautiful, bold yet light - this recipe is all about balance and letting the flavors of the ingredients really shine. It features a sweet and tangy pomegranate glaze spooned across a smooth cannellini bean, garlic, and miso white bean puree.
Next we add slices of tender seared king mushroom, and the plate is finished with a sprinkle of toasted sesame seeds for a pop of crunchy texture.
I originally developed this king oyster mushroom recipe and tested it 10+ times for a live virtual cooking class for a group of dietitians and nutrition experts. Since I'm a registered dietitian and chef, I was very intentional about including nourishing ingredients that add layers of umami flavor so that it’s satisfying to eat as a meal on its own.
It's similar to my other recipes like Taiwanese-style braised tofu, Korean pumpkin porridge, and roasted honeynut squash that elevate vegetarian ingredients to restaurant-quality main dishes!
✨ why you'll love this recipe
- It's an instant dinner party icebreaker! The whole table will be talking once they see the seared trumpet mushrooms served with an enticing deep-burgundy pomegranate glaze against a white bean puree.
- Not only does it look irresistible, it tastes so amazing your guests are guaranteed to go back for seconds!
- The seared king trumpet mushrooms, white bean puree, and glaze are all packed with umami. So vegetarians and meat eaters alike will love this plant-based dish!
- The presentation and taste are sure to impress and make any meal feel like a fine dining experience. But this Asian mushroom recipe is actually straightforward to make in less than 1 hour, including prep time.
- Because I developed this dish with my expertise as a dietitian, it has a balance of protein, carbs, fats, and fiber – making it a nourishing and satiating main dish for vegan Thanksgiving or Christmas guests, or any other holiday and celebrations.
This main dish is satisfying but not very heavy. Consider serving with other lighter foods, like a refreshing salad or broth-based soup. This purple daikon radish salad has a lovely crunch. And you can't go wrong with a bowl of warm, comforting homemade miso soup!
💭 what are king mushrooms
These large, meaty mushrooms can be found all around the world and are harvested all year long.
Many recipes for king oyster mushrooms use the dense fungi as a main feature in place of meat. They're mild in flavor and pair well with a variety of seasonings and sauces.
In fact, because of their tender texture with a bite, they are even a popular vegan substitute for seared scallops.
📋 key ingredients
This king oyster mushroom recipe does require some specialty ingredients, but nothing overly complicated.
Some of these might not be readily available at big-box chain grocery stores, but a local Taiwanese, Chinese, Japanese, Korean, or Vietnamese grocery store will likely carry everything you need. If you don't have access to a local Asian grocery store, you can give these online stores a try: 99 Ranch Market (has a delivery app - iOS or Android - and currently has stores in CA, OR, WA, NV, TX, NJ, MA, MD, and VA), or Weee! (*paid affiliate link)
- pomegranate juice - pick 100% pomegranate juice, not a cocktail-style beverage.
- white miso paste - also called shiro miso or kome miso. I use Hikari organic white miso paste (*paid affiliate link).
- canola oil - or another neutral-tasting oil with a higher smoke point (to withstand the hot grill), like vegetable, peanut, or avocado oil.
- king trumpet mushrooms - these are becoming more and more accessible at your everyday grocery stores, but can also be found in more specialty stores and offered online. Sometimes they are also known and sold as king oyster mushrooms, though this variety doesn't have the pretty mushroom cap.
- garlic - fresh cloves work best for this recipe.
- salt - I use the Diamond Crystal brand kosher salt (*paid affiliate link) in most recipes since it has lower sodium levels, making it easier to layer the seasoning without accidentally oversalting a dish. It can be found in some grocery stores. ✴️ If using sea salt, use half of the amount listed in the recipe. (use half the amount if using sea salt)
- ground white pepper - this is optional, but adds a nice bit of mellow heat. I like that it balances the sweetness of the pomegranate without being overpowering.
- cannellini beans - drain and rinse the beans in a colander. This removes unnecessary sodium and starchiness.
- toasted sesame oil - this smooth, nutty oil is used to puree the white beans perfectly creamy.
- fresh pomegranate arils - save yourself a lot of time and effort by using the convenient ready-to-use packages.
- fresh cilantro - it adds a subtle layer of flavor that brings this dish together in the end.
- black sesame seeds - I love to briefly toast them in a small skillet to use as a crunchy, nutty-tasting garnish.
See the recipe card for quantities.
📖 substitutions
The specialty ingredients are what make this recipe, well, special! But there are a few small changes you can make, depending on ingredient availability and dietary needs.
- mushroom - king oyster mushroom and king trumpet are interchangeable... Ones labeled as “king oyster mushrooms” sometimes have a slightly different shape, but they have the same texture and taste the same.
- sesame seeds - toasted white sesame seeds work in place of black sesame seeds. You just won't get the fun color contrast to the white bean puree and bright red glaze.
- gluten-free - use gluten-free miso paste to easily make this a GF-friendly recipe.
🔪 instructions
I’m going to go through each step in detail below, including step-by-step photos of how to make the miso pom glaze and properly slice a king trumpet mushroom. In a hurry? You can jump straight to the printable recipe.
First we are going to make the pom glaze with miso, prep, and then cook the mushrooms.
In a small skillet, add ½ cup pomegranate juice and 1 tablespoon of miso paste.
Note: it's important to use a skillet or a shallower pan to allow the sauce to reduce quickly.
Mix in the miso paste with a rubber spatula or small whisk until well combined.
Bring to a simmer over medium heat and cook until the sauce thickens (about 10 minutes).
Periodically check the skillet while it cooks since it can easily cook down too much here and end up burning.
While the glaze thickens, prep and cook 8 king trumpet mushrooms (about 10 ounces). Slice each into thirds length-wise, about ½-inch thick slices.
Heat a 12-inch seasoned cast iron pan or stainless steel skillet over medium-high heat until the pan is hot. Add 2 tablespoons of canola oil and the mushroom slices in 1 layer.
Pan-fry until golden brown on both sides adding 2 peeled garlic cloves right after flipping the mushrooms. Season with ⅛ teaspoon Diamond Crystal kosher salt (*use half the amount if using sea salt or table salt) and a sprinkle of ground white pepper.
pro tip
Watch the amount of salt you add: For both cooking the mushrooms and making the white bean puree, use half the amount of salt if using table or sea salt - about a small pinch.
Next, we make the white bean puree and plate the beautiful dish.
Place the drained 15-ounce can of cannellini beans, 4 tablespoons of miso paste, cooked garlic (from the mushroom pan), and 2 tablespoons sesame oil in a small food processor and blend until smooth.
Season with ⅛ teaspoon Diamond Crystal kosher salt and a light sprinkle of ground white pepper (optional).
Move on to the optional step to make a smoother umami white bean puree, or skip to the next step for plating.
optional step to elevate the aesthetics of this dish:
For an extra smooth bean puree, place the blended mixture into a fine mesh strainer over a mixing bowl, stir with a small whisk until the puree strains through, and scrape the bottom of the strainer with a silicone spatula into the bowl.
Press the remaining of the mixture through the strainer with a flexible spatula.
Get out two dinner plates. Use a large spoon to add the bean puree onto each serving plate.
Now use that spoon to create a swoosh pattern, going slightly around the inside of the plate.
Once the miso pom glaze has thickened, it's time to add a generous spoonful onto the white bean puree.
Use the same spoon to swirl the sauce along with the puree to create a lovely contrast.
Top with the pan-fried mushroom slices, pomegranate arils/seeds, cilantro, and toasted black sesame seeds.
How gorgeous is that?! Truly, a festive dish on a plate. As you can see this fabulous dish takes little effort but only 40 minutes to make.
pro tip: Serve immediately while the mushrooms are still warm. Seared mushrooms may lose their crispy edge texture the longer they sit.
🍲 equipment
Note: Some of the links below are affiliate links, which means we do make a small profit from your purchases (your price is not affected by this commission). We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. If you click on an affiliate link, you consent to a cookie being placed on your browser for purposes of tracking commissions.
For this recipe, I recommend using a cast iron skillet or a large stainless steel skillet. Either of these will get a nice, even cook on the delicate skin of the mushrooms. Here are some products I recommend. The links might be paid affiliate links.
❄️ storage
Although it’ll taste best freshly made, each component of this dish can be made one day ahead of time and stored in separate covered containers in the refrigerator.
To assemble later:
- Reheat the glaze in a microwave-safe container, covered with a plate. Microwave for 10 seconds at a time, stirring in between. Note: It’s important not to overheat it since it can easily dry up or burn.
- Reheat the mushroom briefly in an air fryer or toaster oven. You can also reheat them in a microwave, but they won't have quite the same tender texture.
- Reheat the white bean puree in a microwave-safe container, covered with a plate or damp paper towel. Microwave for 30 seconds at a time and stir in between, for a total of about 1 minute or until heated through.
💭 Cindy's top expert tip
To get that gorgeous golden brown caramelization you must let the mushrooms sear undisturbed. I know it's hard, but resist the temptation and don't mess with them while they cook!
✨ more festive and flavorful recipes
Here are more festive and cozy recipes with Taiwanese and East Asian cuisine influences to try.
👨🍳 COOKING WITH KIDS
What can kid chefs help with?
- use the food processor to blend the white bean puree, with supervision
- push the puree through the mesh strainer
- let them swoosh the puree on the plate
Let me know if you have any questions in the comments below.
Happy cooking! ~ Cindy 周昀
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king trumpet mushroom with umami white bean puree
watch it step-by-step: the sound of cooking® video
ingredients
- 1 tablespoon black sesame seeds
- ½ cup pomegranate Juice
- 5 tablespoons white miso paste, divided
- 2 tablespoons canola oil
- 8 king trumpet mushrooms, about 10 ounces, sliced lengthwise into ½-inch thick slices
- 2 cloves garlic, peeled
- ¼ teaspoon salt, Diamond Crystal brand kosher (or ⅛ teaspoon table/sea salt), divided
- ⅛ teaspoon ground white pepper, optional
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 tablespoons toasted sesame oil
- ¼ cup pomegranate fresh arils
- 3 sprigs fresh cilantro, roughly chopped
*The Instacart button above is an affiliate link, which means we do make a small profit from your purchases (your price is not affected by this commission).
instructions
- Toast 1 tablespoon of black sesame seeds in a small skillet over medium-low heat (an 8- to 11-inch skillet would work). Shake the pan and stir occasionally until you begin to smell a nutty aroma (about 3 minutes). Remove immediately from the heat and transfer to a plate or small bowl to prevent the seeds from burning.
- In a small saucepan, add the pomegranate juice and 1 tablespoon of miso paste. Mix in the miso paste with a rubber spatula or small whisk until well combined. Bring to a simmer over medium heat and cook until the sauce thickens (about 10 minutes).
- While the pomegranate miso glaze is simmering, heat a 12-inch seasoned cast iron pan or stainless steel skillet over medium-high heat until the pan is hot (about 2 minutes for a cast iron pan or 15 seconds for a saute pan). Add 2 tablespoons of canola oil and the mushroom slices in 1 layer. Pan-fry until golden brown on both sides (about 5 minutes per side), adding the garlic cloves right after flipping the mushrooms. Season with 1⁄8 teaspoon salt and a sprinkle of ground white pepper. (Note: Use half the amount of salt if using table or sea salt, about a small pinch).
- Place the beans, 4 tablespoons of miso paste, cooked garlic (from the mushroom pan), and sesame oil in a small food processor and blend until smooth. Season with 1⁄8 teaspoon salt and ground white pepper. (Note: Use half the amount of salt if using table or sea salt, about a small pinch).
- Optional step (often done at fine-dining restaurants): for an extra smooth bean puree, place the blended mixture into a fine mesh strainer over a mixing bowl, stir with a small whisk until the puree strains through, and scrape the bottom of the strainer with a silicone spatula into the bowl. Press the remaining of the mixture through the strainer with a flexible spatula.
- To serve, use a large spoon to smear the bean puree onto a serving plate, followed by the glaze. Top with the pan-fried mushroom slices, pomegranate arils, cilantro, and toasted black sesame seeds.
equipment and highlighted ingredients
notes
- Reheat the mushroom briefly in an air fryer, microwave, or toaster oven.
- Reheat the white bean puree in a microwave-safe container, covered with a plate or damp paper towel, 30 seconds at a time and stirring in between, about 1 minute.
💭 faq
Yes, you can eat the entire mushroom. Be sure to clean it thoroughly before slicing and cooking. Rinse each mushroom under cool running water to get off any debris, then pat dry with a clean towel.
The term "white beans" is an umbrella for all kinds of legumes with a whitish color. These include navy beans, lime beans, and yes, cannellini! However, cannellini beans tend to be smaller than the ones with a generic "white bean" label. They are similar in taste and texture and can be used interchangeably in most recipes.
🌡️ food safety
- Wash hands before touching ready-to-eat ingredients (that no longer require cooking) such as the already-toasted sesame seeds and fresh cilantro
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov
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