Pan-Fried Trumpet Mushrooms
Is this the first time you’ve tried or even seen King Trumpet Mushrooms? Don’t worry about these large mushrooms. They are delicious! This recipe elevates a simple preparation through the addition of nutmeg, and other common aromatics.
Pan-Fried Trumpet Mushrooms
Courtesy of ZestfulKitchen.com
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Yield 2 cups (3-4 servings)
INGREDIENTS
8–12 ounces Trumpet mushrooms (also called King Oyster mushrooms) *
2 tablespoons olive oil
kosher salt and black pepper
¼ teaspoon ground nutmeg, freshly ground if available
2 large cloves garlic, thinly sliced
½ cup parsley leaves
1 lemon, zested
2 tablespoons unsalted butter
INSTRUCTIONS
Preheat a large cast-iron skillet over medium-high for 5 minutes.
Slice large mushrooms in half lengthwise, leave smaller mushrooms whole. We prefer to slice them into ¼” thick slabs and score the slabs to prevent curling.
Reduce heat to medium and add oil; swirl to coat pan. Arrange mushrooms in an even layer, as best you can, cut side down. Cook, without moving, for 3 minutes. Sear mushrooms in batches if needed.
Season mushrooms with ¼ teaspoon each kosher salt and pepper; toss and continue cooking until golden brown all over, about 5 minutes.
Reduce heat to medium-low, add butter, garlic, and nutmeg and cook 2–3 minutes until garlic is toasted.
Remove skillet from heat and add parsley leaves and ½ teaspoon zest.
Stir to combine then season with additional salt, pepper and lemon zest to taste.
NOTES
· If you have a really large cast-iron skillet (like 12-inches) you can use 12 ounce mushrooms. More surface area means all of the mushrooms can sear in an even layer. If you're using a 10-inch skillet or smaller, use 8 ounces of mushrooms. Or, sear the mushrooms in oil in batches before adding them all back to the skillet with the butter. I used a 12-inch non-stick skillet.
· It’s worth using freshly ground nutmeg, if available. A good microplane makes quick work of grinding the whole nutmeg.