King Trumpet Carpaccio with Avocado, Cilantro, and Lime
This elegant first course features hearty king trumpet mushrooms, noted for their chewy, meaty texture.
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When cutting the mushrooms, try to get slices that include both the cap and stem to best showcase the mushroom’s shape. Serrano chile adds a spicy kick, while fresh lime juice imparts a bright acidity.
King Trumpet Mushrooms
The mild, delicate flavor of king trumpet mushrooms comes as a surprise when you consider their ample size. The large stems and caps hold their shape when roasted or grilled, making them a great meat alternative. Choose king trumpet mushrooms with unblemished creamy-white stems and smooth tan caps.
- avocado oil or vegetable oil, plus more for brushing skillet, divided
- king trumpet mushrooms, sliced ¼-inch thick
- cup packed fresh cilantro leaves, divided
- tsp. lime juice
- serrano chiles, thinly sliced
- large avocado
- lime wedges, for garnish
1 Heat large nonstick skillet over medium-high heat. Brush skillet lightly with oil.
2 Working in batches, add mushrooms in single layer and sear 1 minute per side, or until brown on edges and beginning to soften. Transfer mushrooms to baking sheet to cool. Season with salt and pepper, if desired, and cool.
3 Purée ½ cup cilantro and 5 Tbs. oil in mini food processor until smooth. Strain oil through fine sieve into small bowl, pressing on solids to release as much oil as possible. Mix in lime juice and sliced chile.
4 Arrange avocado slices on platter. Top with mushrooms in single layer. Drizzle cilantro oil over top. Scatter remaining cilantro leaves over carpaccio. Serve with lime wedges.
- Serving Size Per 3/4-cup serving
- Calories 200
- Carbohydrate Content 11 g
- Cholesterol Content 0 mg
- Fat Content 19 g
- Fiber Content 7 g
- Protein Content 4 g
- Saturated Fat Content 2 g
- Sodium Content 169 mg
- Sugar Content 1 g