Start by cleaning your trumpet mushrooms by carefully brushing off any dirt or debris.
Grate your Parmesan cheese, ensuring you have enough to create a creamy sauce for your pasta.
Finally, set a pot of salted water on the stove to boil for your spaghetti.
Begin by heating the olive oil in a large pan over medium heat. Once heated, add the sliced trumpet mushrooms, sautéing until they are soft and have released their juices. This should take around 5-7 minutes.
Add the minced garlic to the pan, stirring it into the mushrooms and allowing it to cook for about a minute, until fragrant.
Reduce the heat to low, and add the heavy cream to the pan, stirring well to combine it with the mushrooms and garlic.
Stir in the grated Parmesan cheese, continuing to stir until it has melted into the cream, creating a thick and creamy sauce. Season with salt and pepper to taste.
Meanwhile, cook your spaghetti in the boiling water until al dente. Drain the pasta, reserving a bit of the pasta water.
Add the drained spaghetti to the mushroom and cream sauce, tossing to coat the pasta thoroughly. If needed, add a little of the reserved pasta water to help the sauce adhere to the pasta.
Serve your Creamy Trumpet Mushroom Pasta in bowls, garnished with fresh basil leaves for an extra touch of color and flavor.
Trumpet mushrooms, also known as King Trumpet or King Oyster mushrooms (scientific name Pleurotus eryngii), are the largest species in the oyster mushroom genus, Pleurotus. Recognizable by their thick, trumpet-like stems and small, flat caps, these edible fungi are praised for their firm, meaty texture and mild, savory flavor. Their ability to absorb flavors makes them a versatile ingredient in many dishes, and they hold up well to a variety of cooking methods, including grilling, roasting, and sautéing.
Trumpet mushrooms, also known as King Oyster mushrooms, have a mild, savory, and somewhat umami flavor. While their taste is more subtle than some other mushroom varieties, their appeal largely comes from their texture, which is firm and meaty, similar to that of abalone or scallops when cooked. The stems, in particular, have a satisfying chewiness. Furthermore, they have an excellent capacity to absorb the flavors of the ingredients they're cooked with, making them a versatile addition to a wide range of dishes.
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