Simple Browned Butter Trumpet Mushrooms

I'm on a Mushroom kick and I've found a new favorite - Trumpet Mushrooms. They have a very thick stem and a relatively small cap so the stem is the most important part. Cut into rings, it has a texture much like Scallops when cooked, so my son calls them Mushroom Scallops. My favorite way to cook them is in Browned Butter. This involves simply getting the Butter hot enough to foam and subside. This starts the browning process. Then you reduce the temperature  to medium when you add the Mushrooms. After cooking them for about 3 minutes, the Butter will be nice and browned and the Trumpet Mushrooms are done. I season them very with Sea Salt and just a bit of Garlic at the end so it doesn't burn. Trumpet Mushrooms cooked this way are simply delicious!

Browned Butter Trumpet Mushrooms

4 large Trumpet Mushrooms, wiped off or rinsed and dried

3 Tablespoon Salted Butter

1 small Garlic Clove, minced very fine

pinch of Sea Salt

Cut the Trumpet Mushroom stems into rounds about 1/4 inch.  Then cut the cap of the Mushroom in half or if large, into quarters. 

Melt the Butter over high heat in a frying pan until the Butter foams and then subsides. Add in the Mushrooms and lower heat to medium. Cook for about 2 1/2 minutes, stirring often.  Then add in the Salt and Garlic and cook for about 30 seconds more, stirring frequently. Serve immediately.

Five Element Analysis

Mushrooms belong to the Earth Element, which makes this is a fundamentally Earthy dish. The Garlic and Butter contribute the Metal Element. This then is a dish that is best served with other dishes that bring in the missing Water, Wood and Fire Elements.