When I hear the name king trumpet mushrooms I have flashbacks to this weird place in San Diego, but unlike waffles with a crown these are actually very meatie fungus sans crown...confusing? Not really, I am just typing for typing sake...anyways here is what I did with some majestic King Trumpets last night...I thought it was pretty damn good!
What you need:
1/2 lb. King Trumpet Mushrooms
2 Tlbs EVOO
2 Tlbs Butter
1 Shallot chopped
1 Stalk green garlic or 3 cloves garlic chopped
fresh oregano, parsley and thyme roughly chopped
a splash of lemon
enough pasta for 2 or 1 really hungry person (any strand pasta would be fine)
Step 0: boil a pot of water give it a bunch of salt
Step 1: in a large saute pan add EVOO, and toss in shallots cook till tender.
Step 2: add in garlic, butter and a pinch of salt- saute till lightly brown NOT BURNT!
Step 2.5: put pasta in rapidly boiling water, cook till just above al dente
Step 3: toss in mushrooms (if they are long and thick, slice down the center, smaller ones leave whole) cook for 5-7min. until lightly brown, reduce heat.
Step 4: you will notice the mushrooms sucking in all the moisture from the pan, at this point add your lemon juice and rough chopped herbs. (you can also de-glaze with a bit of white wine if you have some, I didn't so that's why I am not including it).
when pasta is ready...don't drain!
Step 5: bring pan heat back and add pasta straight from pot to pan with mushrooms, toss lightly, then grab 1 C. of pasta water and gradually add to the Mushroom/pasta pan, at first it should be absorbing quickly if not the pan is too low, toss pasta gently and allow to cook for a few moments- add more liquid if you prefer more of a sauce-add S&P to taste and red peppers if you like a bit of punch.
Step 6: Place pasta in a bowl and sprinkle with Parm.