Trumpet Royale Crostini

This little treat, believed to have originated in medieval times, makes perfect sense to me. Peasants would eat their meals on slices of bread, because they couldn’t afford plates. Fortunately, I do own plates, but I also love bread. And history. So I’m super into this type of food.

If you have been reading my blog for a little while, you will know that I am also super into mushrooms. Of any type. So naturally that’s the first thing I think of, when wondering what to put on my little slices of an Italian sourdough Primitivo.


This mushroom is one of my favourite types. It has a mild and earthy flavour which completely satisfies my mouth. And that name is cool too. Any type of food with the word Royale in it instantly reminds me of Pulp Fiction, my favourite film ever.

Between the aromatic mushrooms, the soft and chewy bread, the lemon-y cashew dressing, the fresh oregano and a glass of a chilled rosé, you will have yourself a grand time. And what a perfectly simple yet delicious little lunch meal to enjoy at this time of year.

The Trumpet Royale Crostini

  • 6 slices of a good Italian bread such as Primitivo, Francescone or Ciabatta
  • 10 Trumpet Royale / also called King Oyster Mushroom
  • 1 small handful of fresh oregano
  • 3 mini white onions
  • 1 clove of garlic

Lighty oil the bread and grill on a pan or griddle. Heat up a few tablespoons of olive oil or coconut oil on a separate pan. Finely chop the garlic and add both that and half of the oregano to the oil. Cook for a few minutes until very fragrant. Slice the trumpet royale lengthwise and add to the garlic & oregano oil. Cut the mini onions into little slivers and add to the pan whilst cooking the mushrooms until slightly browned on both sides. Place nicely on the bread with the remaining half of the oregano.

The Lemon Cashew Dressing

  • 3 tablespoons of cashew cream
  • 2 tablespoons of fresh lemon juice
  • A few drops of white wine vinegar
  • A pinch of salt & three pinches of black pepper

Just add everything to a little bowl and mix. Drizzle over the crostini with a spoon or with a drizzle bottle.



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