Recipe: Trumpet Mushroom Scallops w/Brown Butter & Thyme

We just brought in beautiful organic Royal Trumpet Mushrooms. These unique mushrooms have an amazing similarity to scallops in both texture and flavor. Try this recipe for Trumpet ushrooms with Broan Butter & Thyme from the Mushroom Council (original recipe here) and enjoy!

Ingredients
5 tablespoons unsalted butter
16 ounces trumpet mushrooms, about 2
4 sprigs of thyme, plus extra for garnish
Fine sea salt
Ground black pepper
Instructions
To make the brown butter, melt 4 tablespoons of butter in a small saucepan over medium heat. Swirl the butter in the pan as it begins to foam and continue to cook about 2 to 3 minutes. When brown specks start to appear in the butter remove it from the heat and set aside.
Slice the mushroom into 1-inch thick rounds, for 12 total mushroom scallops.
Melt the remaining tablespoon of butter in a large cast iron skillet over medium-high heat. Add the thyme sprigs and stir them around to flavor the butter.
Add the mushroom scallops. Spoon half of the brown butter over the scallops and cook 3 to 5 minutes, until the bottoms are golden brown. Flip and spoon the remaining brown butter over the top of each. Cook 3 to 5 more minutes, until tender.
Sprinkle with salt, pepper, and thyme leaves before serving.