Roasted Eryngii Mushrooms with Asparagus



Easy and elegant, this roasted mushroom and asparagus dish comes together in less than 15 minutes.

Eryngii (King Trumpet) is thick, meaty and very satisfying, even as a main dish. By roasting vegetables, it intensifies the natural flavors without losing any of the wonderful nutrients. (Serves 4)


1 pound asparagus, ends trimmed
1 package Hokto Kinoko Eryngii (King Trumpet)s, ends trimmed
2 tablespoons olive oil
1 ounce shaved Parmesan cheese (use a vegetable peeler to get thin shavings)
Salt and freshly ground black pepper to taste


1. Preheat the oven to 400°F degrees. Cut the mushrooms lengthwise into 1/2″ slices.

2. On a baking sheet, spread the mushroom slices and the asparagus evenly. Toss the vegetables with the olive oil and roast in the oven for 10 to 12 minutes, flipping the vegetables halfway through.

3. Season the vegetables with salt and freshly ground black pepper and top with the shaved Parmesan.

Serve immediately.