Description
Sautéed king trumpet mushrooms are a simple and flavorful side dish featuring thickly sliced king trumpet mushrooms cooked to golden perfection with garlic and olive oil. This quick and easy recipe yields tender, savory mushrooms garnished with fresh herbs, perfect as a side or addition to any meal.
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
- Prepare the 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 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 but not browned.
- Cook mushrooms: Add the sliced mushrooms to the skillet in a single layer, ensuring not to overcrowd the pan. Cook for 4-5 minutes on each side 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 such as thyme or rosemary for added flavor and garnish.
- Serve: Transfer the sautéed king trumpet mushrooms to a serving dish and serve immediately as a flavorful side dish or a component of your favorite recipes.
Notes
- Do not wash the mushrooms directly under water; use a damp cloth to keep the texture firm.
- Ensure mushrooms are in a single layer in the pan to achieve a good sear and caramelization.
- Fresh herbs are optional but add a lovely aromatic finish to the dish.
- Adjust the cooking time slightly if slices are thicker or thinner than 1/4 inch.
