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King Oyster Mushroom Scallops with Brown Butter and Thyme

January 22, 2021 • 0 comments

King Oyster Mushroom Scallops with Brown Butter and Thyme
From The Mushroom Council - Add a creative twist to your meal with these vegetarian scallops made from trumpet mushrooms. The mushroom scallops are browned and cooked until tender. A drizzle of nutty, caramelized brown butter and vibrant thyme send them over the top!
  • Prep Time:
  • Cook Time:
  • Servings: 4

Ingredients

  • (5 TBSP) Unsalted Butter
  • (1 Pint) King Oyster Mushrooms
  • (4 Sprigs) Thyme, plus extra for garnish
  • (To Taste) Salt and Pepper

Directions

  1. To make the brown butter, melt 4 tablespoons of butter in a small saucepan over medium heat. Swirl the butter in the pan as it begins to foam and continue to cook about 2 to 3 minutes. When brown specks start to appear in the butter remove it from the heat and set aside.
  2. Slice the mushroom into 1-inch thick rounds, for 12 total mushroom scallops.
  3. Melt the remaining tablespoon of butter in a large cast iron skillet over medium-high heat. Add the thyme sprigs and stir them around the flavor the butter.
  4. Add the mushroom scallops. Spoon half of the brown butter over the scallops and cook 3 to 5 minutes, until the bottoms are golden brown. Flip and spoon the remaining brown butter over the top of each. Cook 3 to 5 more minutes, until tender.
  5. Sprinkle with salt, pepper, and thyme leaves before serving.


Click here to see the recipe on the Mushroom Council's website!


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