Monday, November 21, 2011

Black Pepper Buttered King Trumpet/Oyster Mushrooms

This recipe is super duper easy using the "pan-grill" method. You need butter, sea salt and freshly ground black pepper. That's it.

Butter and Black Pepper King Trumpet/Oyster Mushrooms
Ingredients: 1 pack of king trumpet mushroom, remove the bottom white portion (about 1/4 length from the bottom of the mushrooms but retain the "stems"), thinly slice the mushrooms caps and stems as whole; 1 tbsp unsalted butter; sea salt and freshly ground black pepper

Directions: Add butter in a heated flat wide-area pan and when butter melts, lay the mushrooms across the pan, do not overcrowd (Note: cook in batches). Lightly salt each batch and add freshly ground black pepper. When mushrooms turn tender, dish out and set aside.

Note1: This method (pan-grill, almost like grilling a steak) works really well for meaty mushrooms like the King Trumpet/Oyster.

Cooking Tip: for a 2nd dish!... ....

You can easily make a side-dish/appertizer salad by flavoring up your "carbs of the day". Add these mushrooms and fluff up with cooked rice (or other cooked grains/seeds). I added portion of the buttered black peppered mushrooms to my cooked brown rice + quinoa - black & red mixture and enjoyed the infusion of buttery, earthy flavors.

Mushrooms easily turn two dishes and anyone can cook both of them! Other easy Mushroom Recipes: Buttered Crimini Mushrooms with Onions and Herbs.


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