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Crusted King Trumpet Mushroom Pasta

Panko crusted King Trumpet Mushrooms topped off with a Lemony Garlic Onion sauce served over your favorite pasta.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

  • Cutting Board
  • Knife
  • Deep Pan
  • Pasta Pot
  • Bowls
  • Baking Sheet

Ingredients
  

Produce

  • 6 King Trumpet Mushrooms Cleaned and sliced thinly lengthwise.
  • 1 Yellow Onion Sliced thinly.
  • 6 Garlic Cloves Minced.
  • 1 Lemon Juiced.

Dairy

  • 1 stick Butter
  • 1 cup Milk Your preference + a little extra for eggwash.
  • 2 Eggs

Pantry

  • 2 cups Seasoned Panko Bread Crumbs More if needed. Be sure it is seasoned or you will need to add seasoning to the breadcrumbs.
  • 1 cup Flour
  • 2 tbsp Olive Juice Optional
  • 1 tsp Vegetable Bullion
  • 1 tbs Cornstarch

Oil

  • Olive Oil
  • Vegetable Oil

Seasonings

  • Salt
  • Black Pepper
  • Parsley

Other

  • Spaghetti or your favorite Pasta Prepared
  • Water

Instructions
 

Preparation

  • Place Seasoned Panko Bread Crumbs in a Bowl.
  • Add flour into another bowl with a pinch of Salt & Black Pepper.
  • In a separate bowl, add Eggs, a couple tablespoons of Milk and whisk until completely combined.

Mushroom Preparation

  • Line a Baking Sheet with Parchment Paper or Aluminum Foil for easy cleanup.
  • Begin an assembly line of dredging a sliced Mushroom into Flour to lightly coat, then Eggwash and right into the Panko Breadcrumbs gently pressing into crumbs being sure to coat Mushroom on both sides. Lightly shake off excess and place onto lined baking sheet. Repeat the process with next slice of Mushroom until all are prepped.

Frying

  • Fill skillet with Vegetable Oil or Oil of your choice with just enough to cover the Mushroom. Heat on medium/high to begin frying process.
  • Gently add Panko Crusted Mushrooms into Oil. Do not overcrowd. Fry 2 minutes on one side and flip over and continue frying an additional 2 minutes or until lightly browned.
  • Remove and place on Paper Towel lined dish to catch the excess oil. Continue frying process until all are completed.

Lemony Garlic Sauce

  • Heat a skillet on medium/high.
  • Add a drizzle of Olive Oil, Butter, Minced Garlic and Onion and begin sautéing until Onions are tender and Garlic is fragrant.
  • In a cup, whisk Cornstarch into Milk. Pour into skillet with Onion mixture and stir to incorporate and bring up to a simmer.
  • Add 1 tbsp Lemon Juice, Olive Juice, Vegetable Buillion, 1/2 cup of Water, and a generous pinch of Salt & Pepper. Stir to incorporate and continue simmering for additional 3-5 minutes. At this time, taste to see if additional seasoning is needed.
  • Lower cooking temperature to medium, cover and let simmer for additional 5-7 minutes or until sauce thickens. If it becomes too thick, you can add additional splash of Milk. If sauce isn't thick enough, create a slurry with 1 teaspoon each of cornstarch/water and slowly add to sauce and stir until desired thickness is achieved. Remove from heat source and set aside until ready to serve.
  • Place Pasta onto plate. Top off with Crusted King Trumpet Mushrooms and pour Lemony Garlic Sauce over top. Garnish with fresh Parsley and Lemon wedges and enjoy.
Keyword Garlic, King Trumpet Mushrooms, Lemony, Pasta, Vegetarian, Vegetarian Pasta