Description
A simple and flavorful sautéed king trumpet mushroom recipe that highlights the meaty texture and rich taste of these mushrooms. This quick 20-minute dish is perfect as a side or incorporated into various meals, enhanced with garlic, olive oil, and optional fresh herbs.
Ingredients
Scale
Ingredients
- 1 pound king trumpet mushrooms
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh herbs (such as thyme or rosemary) for garnish (optional)
Instructions
- Clean and Slice Mushrooms: Clean the king trumpet mushrooms by wiping them with a damp cloth to remove any dirt. Trim the stems and slice the mushrooms into thick slices, about 1/4 inch thick.
- Heat Olive Oil and Sauté Garlic: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Cook Mushrooms: Add the sliced mushrooms to the skillet in a single layer, making sure not to overcrowd the pan. Cook for 4-5 minutes on each side, or until the mushrooms are golden brown and tender.
- Season and Garnish: Season the sautéed mushrooms with salt and pepper to taste, adjusting the seasoning as needed. Sprinkle with fresh herbs for added flavor and garnish.
- Serve: Transfer the sautéed king trumpet mushrooms to a serving dish and serve immediately as a side dish or as part of your favorite recipe.
Notes
- Do not overcrowd the pan when cooking mushrooms to ensure even browning.
- Feel free to substitute olive oil with other cooking oils such as avocado or grapeseed oil.
- Fresh herbs like thyme or rosemary add a delightful aroma but can be omitted if unavailable.
- Use a spatula to flip mushrooms gently to maintain their shape.
- This dish is best served immediately for optimal texture and flavor.
