Trumpet Royale "Sashimi"
- 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)
- 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.)
- 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.
- 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.
- Squeeze fresh lemon or lime juice over the sliced mushrooms.
- Mix wasabi and soy sauce as the dipping sauce.
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.