Trumpet Royale has a wonderful savory flavor, a firm, meaty texture, and an amazing shelf life.

It has a great range of flavor, depending on the preparation style. It can be sautéed, grilled, braised, stewed, or broiled. Unlike many mushrooms, the stem has the same wonderful texture and flavor as the cap – nothing is wasted.

The stem may be sliced into medallions and prepared like seared scallops. Trumpet Royale offers endless opportunities for creativity!

Firm porcini-like texture, it's savory richness is emphasized by high-heat cooking. Sautéed with butter, it pairs with Chardonnay. Grilled or roasted with olive oil, pair it with Syrah. With meats, try with Pinot Noir or Zinfandel. It likes cream, walnut, sherry, parmesan, rosemary, balsamic.

Summer flower bunch