• 1/2 lb (1 to 2 large mushrooms) sliced thin lengthwise King Trumpet Mushrooms
  • Baby Corn-canned or frozen 1 package
  • Boneless chicken breast-1 breast cut into thin strips-Optional
  • Fresh Bean Sprouts,1/2 lb package
  • Fresh garlic and Ginger,1 tspn each- minced
  • Fresh Green onions, sliced
  • Lemon Grass, 2 stalks finely minced
  • Carrots, matchsticks 1/2 cup
  • Soy Sauce or Tamari, to taste
  • Toasted Sesame oil, 1 tblsp
  • Vegatable Stock, 1/2 cup

Trumpet Mushroom Stir Fry

Feeds 3/4

Clean and trim any tough edges of mushrooms, then slice into thin pieces.

Sauté minced garlic, ginger and lemon grass in olive oil and half cup of vegetable stock for 5 minutes then add in mushrooms and sesame oil. Continue cooking, adding in additional stock as needed until mushrooms are silky and tender (15- 20 minutes- really!)

Stir in baby corn, onions, bean sprouts and carrots. Stir fry over high heat until sprouts begin to wilt. ( shredded bok choy is an excellent addition as well)

Serve over steamed brown rice and season with tamari or soy sauce. If you want a heartier stir fry- add chicken breast strips (marinated in soy-ginger sauce) into stir fry process.

Tip- Lemon Grass goes beautifully with the Royal Trumpets – if your produce section doesn’t have them check the frozen section)

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