King Mushrooms with Kumquat Gremolata

By / Photography By Francine Spiering | November 07, 2016


Slice the king mushrooms lengthwise into ½-inch slices. Heat a nonstick skillet. Brush mushroom slices lightly with olive oil and pan-grill for 2–3 minutes, turning regularly, until softened and lightly caramelized. Season to taste with a couple squirts fresh lemon, pepper and salt.

Divide mushrooms over plates (stack 4–5 slices mushroom for main course), spoon some kumquat gremolata on top, drizzle a little extra-virgin olive oil and serve immediately.

Kumquat Gremolata

Also great with Rainbow Carrot Tarte Tatin.

Makes about 1 cup

Cut kumquats in half and remove pulp. Cut the skin into thin strips and mix with the chopped parsley and minced garlic. Give it all a couple more good chops and season to taste with cayenne and salt (I use sea salt flakes).

Tip: Use carrot tops instead of parsley, or use a combination of the two.

About this recipe


Kuhlman Cellars Alluvé Red Blend, California, Stonewall, Texas. $28.


  • 4 large king mushrooms (or double if you have smaller ones)
  • Olive oil to brush mushrooms
  • Lemon (to finish)
  • Fresh ground black pepper (to taste)
  • Salt (I use sea salt flakes)
  • 3–4 tablespoons kumquat gremolata
  • Good extra-virgin olive oil to finish
Kumquat Gremolata
  • 5–6 kumquats
  • ½ cup chopped fresh Italian parsley
  • 2 cloves garlic, minced
  • ½ teaspoon cayenne pepper
  • 1 good pinch salt
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