This saute of mushrooms could easily be served atop rice, chicken, or on pasta with a simple white sauce. I often serve them solo, as the star attraction appetizer, so they can easily be savored bite by bite.
Wild Black Trumpet Mushroom Saute
- 1 to 4
- Prep time
- 7 minutes
- Cook time
- 10 minutes
- Total time
- 17 minutes
- Diabetic, Gluten Free, Vegetarian
- Meal type
- Appetizer, Side Dish
This recipe is quick, easy, and perhaps the best way to enjoy fabulous Black Trumpet mushrooms. These mushrooms are so flavorful they are often described as the “poor man’s truffle”.
- 4 to 8oz black trumpet mushrooms (trimmed, cleaned, and torn)
- 1 to 3 tablespoon ghee or butter (olive oil can be substituted)
- 1 pinch sea salt
- 1 sprig parsley
- Step 1
Choose the amount of mushrooms you want to cook. The rest can be placed in a bowl, covered with a damp towel, and stored in the refrigerator. Keep the towel damp and these mushrooms will keep will for at least a week in the refrigerator.
- Step 2
If the bottoms have not already been trimmed, cut an inch or more off before cleaning them. Tear them open and brush them off one by one. If there is a lot of dirt, an “kitchen” tooth brush can be used for brushing. In some cases you may want to rinse them in a bowl of water. Whirl them in a salad spinner to remove excess water.
- Step 3
- Step 4
Put the ghee, butter, or olive oil in your favorite saute pan or skillet. Heat the pan up to medium or medium low heat before adding the mushrooms. Watch the pan while it heats to notice when it is just up to temperature. The pan is hot enough; when one piece of mushroom is added it starts to cook or the oil starts to bubble.
- Step 5
Put all the mushrooms in the pan when it is up to temperature. Let them cook while stirring frequently. They will turn fully black as they cook and be ready to eat in about 3 minutes. Add a sprinkling of salt, if you like.
- Step 6