Grilled King Trumpets
1lb king trumpet mushrooms
(or use a mushroom variety)
1/4 cup red onion (or sub a small shallot)
2 big garlic cloves
1–2 tsp chili flakes
1 cup cilantro, packed
1/2 cup flat-leaf parsley, packed
2 tablespoons fresh oregano
2 tbsp red wine vinegar
1/2 cup olive oil, more to the desired consistency
1 tsp salt
1 tsp pepper
Rough chop the red onion, garlic, and place in a food processor. Pulse several times until finely and uniformly chopped. Add cilantro, parsley, and oregano, pulse again until uniformly chopped, not too fine. You can also chop this by hand if you'd like.
Place this in a medium bowl, stir in vinegar, salt, pepper, then pour in 1/4 cup olive oil, stirring, adding the remaining 1/4 cup a little at a time, maybe you don’t need to use all the oil, just slowly add to create your desired consistency.
Lightly drizzle oil over the mushrooms and sprinkle with salt all over. Brush your grill or grill pan with a little oil as well. Bring the grill to medium-high heat and sear the mushrooms to achieve nice char marks, about 4 minutes per side. Try not to flip them around too much, so they can properly grill in one spot. Do this in batches if necessary. Once all your mushrooms are grilled, place them on a medium plate and sprinkle with some flaky salt. Drizzle the salsa all over and serve it on the side as well.
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