Creamed King Trumpet Mushrooms & Spring Onions

April 13, 2022
3 Ratings
Photo by Melina Hammer
  • Prep time 10 minutes
  • Cook time 25 minutes
  • Serves 2 to 4
Author Notes

When spring produce starts to appear in beckoning piles at the market, I seize the chance to feature their bright flavors in simple, delectable dishes. Like this one with spring onions and meaty mushrooms. Cooking the mushrooms first ensures burnished, caramelized surfaces—perfect for catching the cream sauce. With the pan already hot, rendering spring onions soft and collapsed is a cinch, and they become irresistibly sweet through the process. With spring onions’ larger bulb end, it is helpful to halve the bulbs lengthwise for even cooking. If you can’t find spring onions, scallions substitute nicely, and cook even faster. Whichever ingredient you use, this creamy dish is perfect eaten as is, piled onto toast, or tossed with pasta. —Melina Hammer

What You'll Need
  • 8 spring onions (or 2 bunches scallions)
  • Extra-virgin olive oil, for sauteing
  • 8 ounces king trumpet (aka king oyster, royal oyster, or royal trumpet) mushrooms
  • 1 tablespoon salted butter
  • 2 garlic cloves, finely grated (preferably on a Microplane)
  • 1 1/3 cups heavy cream
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped parsley or dill
  • Flaky salt, for sprinkling
  1. Trim the ends of the onions or scallions, then halve them crosswise. If you’re using onions, halve the bulbs lengthwise.
  2. Slice the mushrooms about ¼-inch thick lengthwise. Using a paring knife, score one side of each slice with a crosshatch pattern.
  3. Set a large cast-iron skillet over medium-high heat and add enough oil to coat the bottom of the pan. Sear the mushrooms in a single layer (do them in batches if needed), pressing them flat if they start to lift or curl. Turn after 4 to 5 minutes, once burnished and golden, then season with salt. Cook the second side for another 3 to 4 minutes, until burnished and golden. Transfer the mushrooms to a plate and repeat if needed until all of the mushrooms are cooked. (If your mushrooms are unevenly sized, just flip and remove the smaller ones as soon as they’re ready.)
  4. Lower the heat to medium and add the butter. Once foaming subsides, add the spring onion or scallion bulb ends and season with salt. Press down to establish good contact with the pan. Cook for about 3 minutes, until starting to brown, then flip and add the green tops to the pan. Cook for another 5 to 7 minutes or so, turning everything halfway, until soft and browned in parts. (The scallions will cook faster than the spring onions, so just keep a close eye.) Sprinkle with salt and pepper.
  5. Turn the heat to low, then stir in the grated garlic. Add the cream and reduce for about 3 minutes. Stir occasionally, raising the heat if needed, until slightly thickened. Remove the pan from the heat and allow to cool for a few minutes (the sauce will thicken a bit further).
  6. Transfer the creamed onions to a platter or serve straight from the skillet. Add the mushrooms and spoon a little cream on top. Sprinkle with parsley or dill, then season with freshly ground pepper and flaky salt.

See what other Food52ers are saying.

  • arbequina
  • Melina Hammer
    Melina Hammer
  • judy
Melina is the author of 'A Year at Catbird Cottage' with Ten Speed Press. She grows an heirloom and pollinator garden and forages wild foods at her namesake Hudson Valley getaway, Catbird Cottage. Melina loves serving curated menus for guests from near and far seeking community amidst the hummingbirds, grosbeaks, finches, and the robust flavors of the seasons.

3 Reviews

arbequina October 5, 2022
Made this with trumpet mushrooms and some portobello caps and it was lovely. We used scallions instead of spring onions because that’s what we had available and it was still perfectly delightful. Will definitely make again (in the spring…) to the letter if possible.
judy April 30, 2022
I don't know how good this recipe would be with Trumpet Mushrooms. I can't afford them. But I had some nice Crimini mushrooms and used them. This was Delicious...thank you!
Melina H. April 30, 2022
Truly, any mushroom would work great here. Glad you thought to swap, succeeded, and loved it!