Black Trumpet, Radish Recipe

Clean the black trumpet mushrooms gently: use a soft brush or paper towel to remove dirt and trim any tough stem ends. Do not soak; if mushrooms are very sandy, quickly rinse and pat dry immediately.

Trim the radishes: cut off roots and tops, then thinly slice on a mandoline or with a sharp knife into 1–2 mm rounds. Reserve a few whole radish slices for garnish if desired.

Peel and mince the shallot finely. Chop the chives into 1/4-inch snips. Roughly chop the toasted hazelnuts.

Measure out the greens and set aside on a paper towel to absorb excess moisture if needed.

Sear and season

Heat a large skillet over medium-high heat until hot. Add 1 tablespoon unsalted butter and 1 tablespoon olive oil. When bubbling but not smoking, add the black trumpets in a single layer (work in two batches if needed). Let them caramelize without moving for 1–2 minutes, then stir and cook another 1–2 minutes until edges are golden and any released moisture has evaporated. Season with 1/4 tsp fine sea salt and 1/8 tsp black pepper. Remove from heat and transfer mushrooms to a bowl to cool slightly.

In a small bowl or jar combine 2 tablespoons extra-virgin olive oil, 1 teaspoon champagne vinegar, 1 teaspoon lemon juice, the remaining 1/4 tsp salt and 1/8 tsp pepper, and the minced shallot. Whisk or shake vigorously until emulsified. Taste and adjust acid or salt as needed.

Place the baby greens in a large mixing bowl. Add the warm mushrooms and gently toss to slightly wilt the greens and distribute mushrooms.

Add the thinly sliced radishes, chopped chives, and 2 tablespoons toasted hazelnuts to the bowl. Drizzle the dressing over the mixture and toss gently until everything is evenly coated. If using, add 1 tablespoon grated Pecorino and fold through.

Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon if desired.

Divide the salad onto 2 plates (or one platter). Arrange some reserved whole radish slices and micro-herbs on top for visual contrast.

Finish each portion with a light drizzle (about 1/2 tsp) of walnut or finishing olive oil and a few extra snips of chive. Sprinkle remaining chopped hazelnuts for crunch.

Serve immediately while mushrooms are still slightly warm to highlight their aroma.