King Trumpet Mushrooms w/ Brown Butter & ThymeGibby’s Gourmet Mushrooms LLC
You can add this scrumptious combo to any meal you choose or slice thicker and use as a meat replacement.
5 t butter
16 oz King Trumpets (larger trumpets can be in 2-inch slices, like a scallop, or slice to your desire and add to any dish)
1 -2 lg garlic clove, minced
4 sprigs fresh thyme
1 t low- sodium soy sauce
To make brown butter, melt 4 t butter in a sauce pan over medium heat. Swirl the butter in the pan until it foams, continue to cook 2-3 minutes. When brown specks appear, remove from heat, set aside. Using a large cast iron skillet, melt 1 t butter. Add the thyme and stir around. Add the mushrooms. (If using scallop slices heat slices one side until brown.) Pour half brown butter, then flip and add rest of brown butter. If using smaller slices, sauté whole batch until tender. Salt, pepper, soy sauce, to your tas te. 4 Servings