Japanese Mushrooms: Sauteed King Trumpet Mushrooms and Greens with Soft-boiled Egg

I love mushrooms.  I love their unique flavor and texture, and even how they are grown.

Recently, I discovered that my favorite Asian grocery store is carrying some amazing  Japanese-variety mushrooms – King Trumpet (AKA King Oyster), white and brown beech (AKA Shimeji – pictured below), and Maitake mushrooms.  And, I’ve been eating them like crazy ever since: sauteed, stir-fried with other veg, in omelets and soup, you name it.
Shimeji, brown beech mushrooms, Maoomba

The company - Hokto Kinoko - that grows them, while headquartered in Japan, grows these delightful fungi in California for the US market.  They are all USDA-certified organic, beautiful in look and flavor, and really affordable – even compared to standard grocery store mushrooms, let alone more exotic and organic varieties.

Oh, and, while mushrooms are considered a super food, exotic Japanese varieties like these appear to have far greater health benefits - like antioxidant, cholesterol-reducing and/or cancer-fighting properties – than common grocery-store types.

King Trumpet Mushrooms

King Trumpets…they are a mushroom lover’s mushroom.
King Trumpet Mushrooms, MaoombaLike all mushrooms, their water content causes them to shrink down as they cook, but they are solid enough that they retain their texture in the process.  They are meaty, hold their delicious flavor (rather than getting lost in other ingredients), and are perfect eaten on their own or as a center-piece for a vegetarian dish.

Last month, Bon Appetit featured a mushroom salad recipe using King Trumpet mushrooms (they recommend crimini/baby bella mushrooms – which can be easier to find – in their place, if needed).
BonAppetit recipe

The salad looked lovely, and was great inspiration, but I decided to saute the mushrooms with garlic, red onion, and greens instead and serve them with a soft-boiled egg.

How to Make Sauteed Mushrooms and Greens with Soft-boiled Egg

  • Bring a pot of water to boil. At the same time, preheat a saute pan to medium heat.
  • When the pan is warm, add a tablespoon of olive oil.  Saute red onion, garlic, and mushrooms until wilted – about 5-7 minutes.
  • At the same time, add your egg or eggs to the pot of boiling water and turn the temperature down to a gentle simmer only (important).  Set a timer for 6 minutes. —scroll down for instructions for perfect soft-boiled eggs
  • When mushrooms have cooked, add in spinach and wilt slightly.  A minute or two.  Plate them.
  • When eggs are done, run under cold water to cool and gently peel them under running water.  Slice in half and nest on top of vegetables.
  • Sprinkle lightly with salt and pepper, and maybe some black sesame seeds if you like.
  • Voila!

It was a simple 5-ingredient meal with amazing color and flavor!  But, my egg was a little runnier than I would like – this is what happens when you try to estimate a cooking process that requires precise timing.

Sauteed spinach, king trumpet mushrooms and soft-boiled egg, Maoomba

Next time, I think I would poach the egg or take more care in the soft-boiling process.  In fact, I might even marinate them in some watered-down liquid coconut aminos ramen-style for a little extra flavor.

Soft-boiled Egg Technique (Step 1 in a Ramen-style Marinated Egg)

Source: Serious Eats

  • Bring 2 quarts of water to a boil in a medium saucepan over high heat.
  • Pierce fat end of each egg with a thumbtack to make a tiny hole (this prevents them from cracking and eliminates the air bubble at the end).
  • Carefully lower eggs into boiling water with a wire mesh spider or slotted spoon.
  • Reduce heat to maintain a bare simmer (This is important; a boil will make the whites too hard).
  • Cook for exactly 6 minutes (Less = runny; more = hard).
  • Drain hot water and carefully peel eggs (the whites will be tender) under cold running water.

 

Want more Japanese Mushroom information and recipes?

Do you have other suggestions for using these delicious mushrooms?  Share your tips or recipes below:

 

5 Comments on Japanese Mushrooms: Sauteed King Trumpet Mushrooms and Greens with Soft-boiled Egg

  1. Ljiljana
    March 8, 2013 at 2:22 am (1 year ago)

    Hey Stormy – you’re back! At least for a day.. :-)

    I’ve been thinking of you the other day when I managed to make (I think it is) traditional Serbian dish in ‘paleo way’ – and everyone enjoyed and none noticed there is difference to original recipe..

    I will bug you and tell you more:

    It was ‘Sarma od kiselog kupusa” or ‘sour cabbage rolls stuffed with mince’. First – you do need whole leaves of sour cabbage, just trimmed of tick leaf stem to make it easier for rolling; mixed mince (pork & beef) is fried with finely chopped onions, seasoned with salt, black pepper, powdered paprika (sweet or mild), and traditionally, coffee cup (we are talking Turkish coffee – so small, like espresso cup) of rice is added before you start making rolls with this mix. All I did was to grate some cauliflower and add it instead of rice! Then you take cabbage leaf, put one (or two – depending how big is leaf) nice table spoon of meat mixture at the thickest end of the leaf and roll it and tuck same way as the spring rolls. They should be packed tightly in pan whose base has been oiled and covered with few empty leaves, and each raw studded with bits of smoked bacon or smoked pork ribs and some bay leaf. I usually make them in two rows (on top of each other) and then cover them with salad plate (porcelain) so that they cannot float when water is added. So you add water to cover it all and cook on low heat for a good hour (or in pressure pot for 20min). Traditionally, it is finished with a bit of rue with some added paprika powder – but I skipped that. Instead, once everything was ready to dish up, I mixed some of the hot liquid with one egg yolk and paprika powder – than removed my sarma from hit and added this ‘thickener’…I was so proud that it tasted like the one we grew up with…pity you are so far away and cannot pop in to taste some…!

    What happened with your trip to Africa? I never saw any comment about your visit to this part of the world??

    All the best, until we hear from you again!

    Reply
    • Stormy Sweitzer - Maoomba-in-chief
      March 12, 2013 at 7:49 am (1 year ago)

      Howzit, Ljiljana? Glad to hear from you again! Thank you, also, for the amazing sarma recipe – it sounds wonderful : )

      South Africa is amazing! I did not make it back this last year, but the trip we took 2 years ago was probably my favorite of the times I’ve been. Living there, I’m sure you know what I mean. Next time I’m there, I’d love to pop in for a bite of your delicious-sounding cooking.

      All the best,
      Stormy

      Reply
  2. Kate
    April 21, 2013 at 3:34 pm (1 year ago)

    I love the combo of mushroom and egg….this will be a great use for my excess of backyard chicken eggs!

    Reply
    • Maoomba
      April 22, 2013 at 7:58 am (1 year ago)

      Oh, lucky lady – backyard eggs are the best! Enjoy!

      Reply
  3. Az
    August 7, 2013 at 10:42 am (12 months ago)

    Great Recipe on mushrooms, keep up the good work, did come across a site for growing mushrooms- http://www.mushroomsource.ca , do have a look!

    Reply

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