King Trumpet Scallops
The King Trumpet Mushroom does not lose its shape when cooked and is often referred to as “Mushroom Steaks” for their size and texture.
The king trumpet, eryngii or king oyster mushroom is the largest of the oyster mushroom genus and, unlike other oyster mushrooms, their stalks aren't tough and woody to eat. Instead, they're hailed for their meaty texture and umami flavour.
INGREDIENTS
King Trumpet Mushrooms
2 Oregano stalks
Butter
1 garlic clove
1 teaspoon drive sage & rosemary
Oil
DIRECTIONS
1. Slice head off mushroom. Set aside. Cut stem of mushroom into thick slices. 2" thick. Set aside.
2. Heat skillet. Oil. Place mushrooms in skillet. Sear one side (4-5min) then move all mushrooms to one side of skillet and then flip to sear other side. On open half of skillet add more oil and dollop of butter. Minced garlic. Cook garlic until tender and aromatic (3min). Add herbs and make sure all mushrooms are bathed in the buttery goodness you just cooked.
3. Turn down heat and let cook (5min). Continue to spoon garlic herb butter on top of the scallops.
Make sure not to burn your garlic like I did.
-enjoy-
