King Trumpets are best when cooked. They have a savory umami flavor (one of the five basic tastes together with sweetness, sourness, bitterness, and saltiness. It is described as savory and is characteristic of broths and cooked meats) and a soft, crunchy texture, and a mild flavor reminiscent of abalone.
King Trumpet mushrooms contain riboflavin, vitamins B6, C, and D, niacin, potassium, fiber, and folate. They also contain high amounts of a naturally occurring amino acid, ergothioneine, which is an antioxidant.
King Trumpet mushrooms are commonly used in stir-fries, soups, stews, tempura, chopped into meatballs or meatloaf, mixed into pasta, or grilled and served on top of barbequed meats. These mushrooms pair well with legumes, grains, fish, poultry, scallops, Asian greens, ginger, garlic, chives, chilies, thyme, rosemary, peppercorn, soy, vinegar, dry white wines, blue cheese, grapes, and focaccia.