Smoked King Trumpet and Heirloom Masa Umami Bowl

Introduction

This bowl is my morning love letter to the Central Valley and the coast. It is built on the deep, savory pull of charred king trumpet mushrooms and smoky adobo, softened by the sun-drenched comfort of creamy heirloom masa. It is earthy, bright, and exactly what I crave after an early morning walk through the fog.

Ingredients

• 1 cup heirloom blue or yellow masa harina
• 3 cups filtered vegetable dashi or water
• 2 large King Trumpet mushrooms, sliced into thick medallions
• 1 tablespoon Sonoma olive oil
• 1 tablespoon chipotle in adobo sauce
• 1 teaspoon white miso paste
• 1 ripe avocado, sliced
• 1/4 cup toasted pepitas
• 1/2 red onion, thinly sliced and macerated in Ojai tangerine juice
• 1 handful fresh cilantro and mint leaves
• A pinch of smoked sea salt and cracked black pepper

Instructions

1. Whisk the masa harina into simmering vegetable dashi over medium heat, stirring constantly until it reaches a thick, polenta-like consistency.
2. Reduce the heat to low, cover the pot, and let the masa rest and thicken further while you prepare the toppings.
3. Heat the olive oil in a cast-iron skillet over medium-high heat and sear the mushroom medallions until they are deeply golden and crisp on both sides.
4. Stir together the chipotle adobo and miso paste with a tablespoon of water, then pour it over the mushrooms, tossing until they are glazed and sticky.
5. Spoon the warm, creamy masa into two bowls and top with the glazed umami mushrooms.
6. Arrange the avocado slices and the citrus-soaked onions over the top.
7. Finish the dish with a generous sprinkle of toasted pepitas, fresh herbs, and a final touch of smoked sea salt.

Serve this on your sunniest patio with a cold brew or a crisp verjus spritz. It is hearty enough for a surf session but bright enough for a slow, golden Sunday. Enjoy the sunshine in every bite.

Emily