This recipe is a simpler home version inspired by @buddythebar in San Francisco, featuring trumpet mushrooms with a sweet and spicy glaze. It's designed to be easier to make with fewer ingredients than the original, but still delicious.
Preheat oven to 400F. Slice the trumpet mushrooms lengthwise in half and score them in a criss-cross pattern. Sear them meat side down on a cast iron with butter, until browned. Then, roast them in the oven until they’re hot, golden, and cooked through (stick a fork in one to make sure it’s soft). Meanwhile, mix the chili sauce and honey together, tasting as you go. Add a small amount of warm water to reach desired consistency. Toast walnuts in a pan. When the mushrooms come out, put them on a plate and dump the honey sauce all over, tossing until coated. Add walnuts, feta, and microgreens. Optional, but finishing with truffle salt (OR using truffle honey) is highly recommended!
