Trumpet Mushroom Scallops with
Brown Butter and Thyme

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: 10 min | Cook: 20 min | Yield: 4 servings, 3 scallops each

Ingredients

• 5 tablespoons unsalted butter
• 16 ounces trumpet mushrooms, about 2
• 4 sprigs of thyme, + extra for garnish
• Fine sea salt
• Ground black pepper

Instructions

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 for 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 for 3 to 5 minutes, until the bottoms are golden brown. Flip and spoon the remaining brown butter over the top of each. Cook for 3 to 5 more minutes, until tender.
5. Sprinkle with salt, pepper and thyme leaves before serving.

Attribution

Recipe and photo used with permission from: The Mushroom Council