Kinoko Recipe

Time20m

Serves4

Trumpet mushroom, brown butter, sea salt

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Mushrooms
Clean the trumpet mushrooms with a damp cloth to remove any dirt. Trim the ends if necessary.
2
Brown the Butter
In a skillet over medium heat, melt the unsalted butter. Continue cooking, stirring frequently, until the butter turns golden brown and has a nutty aroma, about 5 minutes. Be careful not to burn it.
3
Cook the Mushrooms
Add the cleaned trumpet mushrooms to the skillet with the browned butter. Sauté for about 8-10 minutes, or until the mushrooms are tender and caramelized.
4
Season and Serve
Sprinkle the sea salt over the cooked mushrooms and toss to combine. Serve immediately as a side dish or garnish.