If you’ve never turned mushrooms into “scallops” before, this is your sign. These King Trumpet “Scallops” are golden, buttery, and melt-in-your-mouth tender without a single piece of seafood in sight. Using fresh King Trumpet Oyster mushrooms (like the exclusive varieties grown right here in the Treasure Valley by Ferg’s Fabulous Fungi), you’ll get that classic seared scallop texture with rich brown butter, fragrant thyme, savory Umami Seasoning, and a bright squeeze of lemon.
It’s simple, elegant, and surprisingly easy. Perfect for impressing dinner guests or elevating a cozy weeknight meal.
Ingredients:
- 1lb King Trumpet Oyster Mushrooms (Ferg’s fresh varieties are exclusive to our Treasure Valley Idaho community)
- 5 tbl butter
- 6 sprigs of fresh thyme (extra for garnish)
- Ferg’s Umami Seasoning (garlic, sea salt, jalapenos, onion, and mushrooms)
- 1 lemon
Step 1. Brown 4 tbl of butter in a non-stick skillet over medium heat. Stir butter until it starts to foam and brown specks start to appear, about 3-4 minutes. Pull off heat and set aside.
Step 2. Cut stems of King trumpet in about 1 inch thick rounds. (They won't be perfect, as Mushrooms vary.)
Step 3. Put remaining 1tbl of butter in skillet on medium heat.
Step 4. Add thyme sprigs and Umami Seasoning to melted butter until fragrant, push to side of pan.
Step 5. Add "scallops" and spoon half the brown butter over them. Cook until golden brown (about 3 minutes) flip when golden brown and add remaining brown butter over top. Continue to cook until tender.
Step 6. Remove from heat immediately and plate with fresh thyme, a few spoonfuls of brown butter over top and lemon wedges.