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A close-up of a vibrant dish featuring sliced, golden browned king trumpet mushrooms on top of a creamy white bean puree, garnished with pomegranate seeds and cilantro on a deep blue plate. Another similar dish is blurred in the background, along with warm, soft lighting adding a cozy ambiance.
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king trumpet mushroom with umami white bean puree

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! An umami-packed plant-based dish with bold flavors that all guests will love.
prep time25 minutes
cook time15 minutes
total time40 minutes
servings: 4 servings as a main dish
author: cindy chou

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

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

Please refer to the recipe post above for step-by-step photos, FAQs, and pro tips.
king trumpet mushroom – is sometimes labeled as ‘king oyster mushroom’ or ‘trumpet mushroom’ in grocery stores or online.
salt – This recipe uses Diamond Crystal kosher salt since it has lower sodium levels per volume, making it easier to layer the seasoning without accidentally oversalting a dish. It can be found in some grocery stores or online. *If using sea salt, use half of the amount listed in the recipe.
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 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. 
 
Reheat the glaze in a microwave-safe container, covered with a plate for 10 seconds at a time, stirring in between. *It’s important not to overheat it since it can easily dry up or burn.
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