Mushroom Escargot Recipe
King Trumpets, Herb Butter, Grilled Sourdough
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Mushrooms
Clean the King Trumpet mushrooms with a damp cloth and slice them into 1/2 inch thick rounds.
- 2
Make the Herb Butter
In a small bowl, mix together the softened unsalted butter, minced garlic, chopped parsley, thyme, salt, and black pepper until well combined.
- 3
Cook the Mushrooms
In a skillet over medium heat, add a tablespoon of the herb butter. Once melted, add the sliced mushrooms and sauté for about 5-7 minutes, or until they are golden brown and tender.
- 4
Combine and Serve
Remove the mushrooms from heat and stir in the remaining herb butter. Transfer the mushrooms to a serving dish. Toast the sourdough bread slices on a grill or in a toaster until golden brown. Serve the mushroom escargot with the grilled sourdough on the side.