Pan-Fried Lemon Thyme Royal Trumpet Mushrooms
Instructions:
Clean your mushrooms. The professional way to do this is with a brush and not water. Yet, if your mushrooms are very dirty and/or treated with pesticides then rinse them through some water and pat dry.
Slice mushrooms lengthwise, all the same thickness. I cut them to about 0.2 inches/ 0.5 centimeter thickness.
Take your skillet to the heat and pour in olive oil. Wait for the oil to get hot but it shouldn't smoke.
Place mushroom slices into the pan. Don't overcrowd your pan, you should be able to move and turn your mushrooms easily in the pan.
Season mushroom on both sides with thyme, salt, and black pepper.
Cook mushrooms on both sides until they turn a bit golden brown or until they look cooked. Take them out and place them into a serving dish.
Sprinkle freshly squeezed lemon juice over the mushrooms. A few drops are enough to brighten up the dish.
Serve up hot.
Enjoy!
Pan-Fried Lemon Thyme Royal Trumpets from masalaherb.com Serves: 3
Ingredients:
4 Piece Chesed Farms Royal Trumpet Mushrooms, large
7-8 Tablespoon Olive Oil, extra virgin
1 Teaspoon Salt
½ Teaspoon Black Ground Pepper
1 Teaspoon Thyme
Lemon Juice