I love all mushrooms, but I must confess that I’m partial to king trumpets.  Savory in flavor with a firm meaty texture, they live up to their royal title.  Only one thing could make these wonderful gifts better… Cognac!  It is warm and nutty by nature, but when you combine it with butter  it is transcended to a roasted sweet caramel.  In this recipe, when the cognac & butter meets the smokey piquillo pepper, the herbes de Provence & the salty Parmesan, magic happens.  The mushrooms dance and the cognac sings.

This dish is a wonderful accompaniment to a thick steak, a pan-seared salmon or a roasted chicken.  You can serve red or white wine with this dish, but I think once you taste it, you will want to celebrate, so have a chilled bottle of your favorite Champagne ready! Bon appetit.

shutterstock_131338472Garlic Cognac Roasted Trumpet Mushrooms

Serves 6


  • 1 pound fresh trumpet mushrooms
  • 1/3 cup cognac
  • 1 tablespoon garlic puree (garlic and olive blended till smooth)
  • 1 teaspoon unsalted butter
  • 2 tablespoons olive oil
  • 1/3 cup fresh Parmesan shavings
  • Juice of 1 lemon
  • 1 cup medium diced piquillo or roasted red peppers
  • ¼ teaspoon Herbs de Provence
  • Watermelon Radish for garnish


  1. In a sauté pan heat olive oil to smoke point
  2. Place mushrooms in pan and sauté for four minutes (if mushrooms are thick cut in half length wise)
  3. Now add diced piquillo peppers
  4. Place garlic puree in pan and cook garlic till browned, then deglaze with cognac
  5. Reduce till almost dry then add butter, Herbs de Provence and lemon juice to coat the mushroom pepper mixture
  6. Salt and pepper to taste
  7. Place Parmesan shavings on top
  8. Garnish with a watermelon radish



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