{"id":109,"date":"2013-03-07T07:39:06","date_gmt":"2013-03-07T14:39:06","guid":{"rendered":"http:\/\/therealfoodchronicles.com\/?page_id=109"},"modified":"2016-04-23T19:48:51","modified_gmt":"2016-04-24T01:48:51","slug":"japanese-mushrooms-sauteed-king-trumpet-mushrooms-and-greens-with-soft-boiled-egg","status":"publish","type":"post","link":"https:\/\/www.stormysweitzer.com\/recipes\/japanese-mushrooms-sauteed-king-trumpet-mushrooms-and-greens-with-soft-boiled-egg\/","title":{"rendered":"Japanese Mushrooms: Sauteed King Trumpet Mushrooms and Greens with Soft-boiled Egg"},"content":{"rendered":"

I love mushrooms. \u00a0I love their unique flavor and texture, and even how they are grown.Recently, I discovered that my favorite Asian grocery store is carrying some amazing\u00a0Japanese-variety mushrooms<\/a> \u2013 King Trumpet (AKA King Oyster), white and brown beech (AKA Shimeji \u2013 pictured below), and Maitake mushrooms. \u00a0And, I\u2019ve been eating them like crazy ever since: sauteed, stir-fried with other veg, in omelets and soup, you name it.<\/p>\n

The company\u00a0– Hokto Kinoko <\/a>–\u00a0that grows them, while headquartered in Japan, grows these delightful fungi in California\u00a0for the US market. \u00a0They are all USDA-certified organic, beautiful in look and flavor, and really affordable \u2013 even compared to standard grocery store mushrooms, let alone more exotic and organic varieties.<\/p>\n

Oh, and, while mushrooms are considered a super food, exotic Japanese varieties like these appear to have far greater health benefits<\/a>\u00a0–\u00a0like antioxidant,\u00a0cholesterol-reducing and\/or cancer-fighting properties \u2013 than common grocery-store types.<\/p>\n

King Trumpet Mushrooms<\/h3>\n

King Trumpets\u2026they are a mushroom lover\u2019s mushroom.<\/p>\n

\"King<\/p>\n

Like all mushrooms, their water content causes them to shrink down as they cook, but they are solid enough that they retain their texture in the process. \u00a0They are meaty, hold their delicious flavor (rather than getting lost in other ingredients), and are perfect eaten on their own or as a center-piece for a vegetarian dish.<\/p>\n

Last month, Bon Appetit featured a\u00a0mushroom salad recipe<\/a>\u00a0using King Trumpet mushrooms (they recommend crimini\/baby bella mushrooms \u2013 which can be easier to find \u2013 in their place, if needed).<\/p>\n

The salad looked lovely, and was great inspiration, but I decided to\u00a0saute\u00a0the mushrooms with garlic, red onion, and greens instead and serve them with a\u00a0soft-boiled egg.<\/p>\n

How to Make Sauteed Mushrooms and Greens with Soft-boiled Egg<\/h3>\n