Paul's Smoking Blackened Trumpet Royale



  • 1 lb. Trumpet Royale mushrooms
  • 3 tbs. unsalted butter, melted
  • 1 tbs. Chef Paul Prudhomme's Blackened Redfish Magic Seasoning Blend


  1. Slice the mushroom stems into 1/2 inch wide scallop-like round discs. Place the mushrooms in a gallon Ziploc plastic bag and coat with melted butter. Liberally sprinkle mushrooms with seasoning until all pieces are evenly coated.
  2. Heat a cast iron skillet or wok until it is smoking hot.
  3. Arrange mushrooms in a single layer in the skillet, turning once so both sides are seared and golden brown. Keep heat on high throughout the cooking progress.
  4. Serve immediately.