Trumpet Royale "Sashimi"

Trumpet Royale sashimi recipe adjusted 062512
Trumpet Royale sashimi recipe adjusted 062512


  • 4 cups boiling water
  • 2 Tablespoon Kosher salt
  • 1 lb. Trumpet Royale mushrooms
  • 1 T freshly squeezed lemon juice
  • Soy sauce
  • Wasabi (Japanese horseradish powder)


  1. Bring salt water to a boil. (You can blanch one mushroom and slice it up to taste test the salt level and then adjust the salt to your preference.)
  2. Blanch the Trumpet Royale mushrooms whole in boiling salt water for about 3-5 minutes or until the mushrooms start to become tender. You can also slice up the mushrooms as described below before blanching for a faster cooking time but you won’t be able to arrange the mushrooms as nicely as when you blanch the mushrooms whole(and keep each sliced mushroom together). I use medium size mushrooms but you can use large mushrooms as well by simply slicing the stem in half and then slicing as listed below.
  3. Slice the mushrooms in half lengthwise then lay the mushrooms on the flat side and slice in ¼” thick lengthwise slices. I use a sharp fish filet knife and slice from the cap down.
  4. Squeeze fresh lemon or lime juice over the sliced mushrooms.
  5. Mix wasabi and soy sauce as the dipping sauce.

Side Note:

If you have available a really good ponzu sauce, made with one of the Japanese citrus like yuzu or sudachi, substitute that for the lemon juice.