Trumpet Mushroom Scallops with Brown Butter and Thyme

 

Trumpet Mushroom Scallops with Brown Butter and Thyme

5 tablespoons Plant based butter

16 ounces trumpet mushrooms, about 2 cups

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  11” skillet over medium-high heat. Add the thyme sprigs and stir them around the 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.