Roasted Trumpet Mushrooms with Furikake Rice - Robert Sinskey Vineyards & Wilding Farm
Roast plump king trumpet mushrooms, scored and seared until golden, served with warm furikake rice. A simple, delicious recipe from Robert Sinskey Vineyards & Wilding Farm.
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Cooking tools:
- Saute pan
- Chef's knife
- Cutting board
- Tongs
- Stove
- Mixing bowl
- Refrigerator
- Plastic wrap
Ingredients
- 1 pound large king trumpet mushrooms
- Expeller pressed vegetable oil
- Kosher salt
- 2 green onions, white and green parts trimmed and very thinly sliced
- Untoasted golden sesame oil
- 3 cups cooked sushi rice, kept warm
- Umeboshi Furikake or the Furikake of your choice
- Soy sauce
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