Juan Pajarito

Mushrooms are enjoying the culinary spotlight today, with chefs unlocking their flavor potential and celebrating their plant-based power. Nowhere is that more evident than Third Kingdom, a fungi-centric vegan restaurant. Conceived as a pop-up, it’s now a brick-and-mortar site attracting mushroom-curious diners and delighting them with creative menu options that highlight the variety and versatility of mushrooms.

Juan Pajarito, executive chef, describes his King Royal Trumpet raviolo as “a work of art,” presented as a facsimile of a solitary spotted red mushroom sprouting in a sunlit meadow, surrounded by charming edible flowers. A customer favorite, the single large raviolo is filled with a trumpet mushroom ragu blended with scallions and garlic, highlighting the varietal’s delicate, nutty flavor. The pasta dough is crafted from semolina flour and elevated with a touch of beet juice for the striking hue.Delicate dots of almond “ricotta” cover the cap, adding greater visual detail, while the pasta sits in a verdant pool of broccoli-spinach sauce, introducing a vegetal, earthy note.

“The flavor experience of this dish is a harmonious symphony of rich umami notes from the trumpet mushroom ragu, complemented by the subtle sweetness of beet-infused pasta dough,” says Pajarito. “The scallions and garlic in the ragu provide aromatic complexity, while the almond ‘ricotta’ adds creamy indulgence. The broccoli-spinach sauce lends brightness that balances the richness of the dish. Overall, the combination of flavors creates a memorable culinary journey, offering familiar yet extraordinary tastes that linger on the palate.”

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