This Zestful recipe is fit for a king! King Trumpet Mushrooms, that is. And it's a showstopper!
Ingredients in These Pan-Fried Mushrooms
King Oyster Mushrooms, also called King Trumpet Mushrooms: you can find these mushrooms sold loose, in refrigerated produce bins, or in plastic containers wrapped in plastic wrap at the grocery store. Not sure what to look for? Check out our buying guide for mushrooms.
Ground nutmeg: We like to use a microplane to freshly grate nutmeg, but pre-ground will also work. Nutmeg pairs beautifully with mushrooms.
Garlic: thin slices of garlic crisp up in the butter and add tons of dimension to this dish.
Parsley: a handful of fresh herbs brightens up this dish wonderfully. We also love how a few of the leaves get lightly fried.
Lemon: a bit of lemon zest adds brightness and tang without adding excess moisture like lemon juice or vinegar would do.
Olive oil and butter: using a combination achieves the best of both worlds—crispy fried texture and savory butter flavor.
TEST KITCHEN TIPS
This side dish will serve about 3 people, depending on what you serve it with. It doesn’t make a lot in volume, but it’s so savory and decadent-tasting, that you only need a small serving to feel satisfied. If the main dish is light or if you’re a mushroom fanatic, consider doubling the recipe. If you do, sear the mushrooms in two batches in oil before adding all of them back into the pan with the butter.
Use the largest cast-iron skillet you have. If you don’t have a cast-iron skillet, use a stainless steel pan. The larger the skillet, the better because the mushrooms have enough space to sear, not steam.
Slice the mushrooms in half lengthwise if they’re really big. Any small mushrooms can be left whole.
Store raw King Oyster mushrooms in a brown paper bag loosely folded. Use within 3 days.
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
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.