We stumbled across some beautiful king trumpet mushrooms at the Chinese supermarket the other day. These mushrooms were large and meaty. In fact, we discussed just roasting them whole and serving them with a scattering of herbs and topped with a seasoning of pecorino. Perhaps another time. While we were at the market we also found some small meaty Chinese sausage. It is both gamey and sweet and its flavors would compliment the meaty mushrooms. So, we started a dish with these two ingredients in mind. We began roasting wheels of king trumpet mushrooms in salted butter and then added some scallions and the Chinese sausage to finish. We accented the roasted mushrooms with elf mushroom chips. To balance the richness of the ragout, we made an eggless mayonnaise with our Meyer lemon puree, olive oil and some cayenne. The olive oil rounded out the lemon and the cayenne's heat punctuated the entire dish.