Pan-Fried King Oyster Mushrooms
Description
A super-savory pan-fried mushroom side dish made with King Oyster mushrooms (also called King Trumpet mushrooms).
Ingredients
- 8–12 ounces King Oyster mushrooms (also called King Trumpet mushrooms) *
- 2 tablespoons olive oil
- kosher salt and black pepper
- ¼ teaspoon ground nutmeg
- 2 large cloves garlic, thinly sliced
- ½ cup parsley leaves
- 1 lemon, zested
- 2 tablespoons unsalted butter
Instructions
- Preheat a large cast-iron skillet over medium-high for 5 minutes.
- Slice large mushrooms in half lengthwise, leave smaller mushrooms whole.
- Reduce heat to medium and add oil; swirl to coat pan. Arrange mushrooms in an even layer, as best you can, cut side down. Cook, without moving, for 3 minutes.
- Season mushrooms with ¼ teaspoon each kosher salt and pepper; toss and continue cooking until golden brown all over, about 5 minutes.
- Reduce heat to medium-low, add butter, garlic, and nutmeg and cook 2–3 minutes until garlic is toasted.
- Remove skillet from heat and add parsley leaves and ½ teaspoon zest.
- Stir to combine then season with additional salt, pepper and lemon zest to taste.
Notes
*If you have a really large cast-iron skillet (like 12-inches) you can use 12 ounce mushrooms. More surface area means all of the mushrooms can sear in an even layer. If you're using a 10-inch skillet or smaller, use 8 ounces of mushrooms. Or, sear the mushrooms in oil in batches before adding them all back to the skillet with the butter.
Nutrition
Serving: 2/3 cupCalories: 190kcalCarbohydrates: 16gProtein: 6gFat: 18gSaturated Fat: 6gCholesterol: 20mgSodium: 259mgFiber: 9g
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