Recipe: Sautéed Marinated Royal Trumpet Mushrooms

This Thanksgiving, Adventist Health’s Chef Nina Curtis is giving the turkey a run for its money with five delicious vegan recipes that you won’t want to miss. First up: Sautéed Marinated Royal Trumpet Mushrooms.

A quick toss in an easy-to-assemble marinade gives these mushrooms extra flavor. Refrigerate overnight and then sauté just before Thanksgiving dinner. This dish goes well with many vegetable dishes, including a few of our favorites.

Sautéed MarinatedRoyal Trumpet Mushrooms

Yield: 4 servings

Ingredients

• ¾ cup extra virgin olive oil
• ½ pound royal trumpet mushrooms, halved lengthwise
• ½ medium, finely diced white onion
• 1/8 cup balsamic vinegar
• 1 ½ tablespoon thyme
• 1 ½ tablespoon sage
• 1 tablespoon minced rosemary
• 1 tablespoon chopped fresh chives
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper

Instructions

In a large bowl, combine all the ingredients except the mushrooms and whisk until mixed well.

Add the mushrooms to the marinade and coat well. Cover and let sit overnight in the refrigerator.

The next day, add just enough grapeseed oil to a sauté pan to make the pan glisten; place over medium heat. Add the mushrooms and cook, turning the mushrooms occasionally, until they are tender, 5-7 minutes. Garnish with chives and serve warm.

About the author: Chef Nina Curtis is the director and executive chef at Adventist Health’s Vitaliz Café in Roseville, California. Follow her @botanicalchef on social media.