SEATTLE — Mini King Trumpet Mushroom “Scallops”
Ingredients:
- 4 ea. King Trumpet Mushrooms
- Salt to taste
- Olive Oil as needed (1 cup)
Directions:
- Select trumpet mushrooms that have thick stems at least 1.5 inches diameter.
- Trim the stem end off.
- Cut the stem into 1.5-inch-long coins, continue cutting 1.5-inch-long coins all the way up the stem until you get to the cap.
- Lay the mushrooms flat on your cutting board.
- Score the mushrooms ¼ inch apart in both directions so you have cross hatch patterns on your mushroom. Only score the side the searing side.
- Coat the bottom of a non-stick omelet pan with oil and heat to almost smoking.
- Once hot, carefully place the scored side of the mushroom coins into the oil.
- Do not shake the pan and let them sear until golden brown (you may need to weigh the mushrooms down with a second pan, so the mushrooms stay flat on the pan).
- Once the scored sides are golden brown, flip the mushroom coins over and sear the other side for 30 seconds to seal the bottom side of the mushroom coin.
- Remove the mushrooms from the pan and transfer to a plate lined with paper towels to absorb any excess oil.
- Top the scored side with the cashew cream (see separate recipe below), garnish with chopped chives.
- Transfer to a garnished serving platter and enjoy.
Cashew Thyme Cream
Ingredients:
- 1 cup cashews
- Salt to taste
- 1 tsp lemon juice
- 1 tblsp fresh thyme, chopped
Directions:
- Soak cashews completely submerged in water overnight.
- In the morning, pour the cashews and water into a small pot. Heat to a boil.
- Cook the cashews in plenty of water for 45 minutes.
- Test the cashews by removing a piece with a spoon and squishing between your fingers when pressed. If the cashew squishes, remove from the heat. If not continue cooking until you can squish the cashews.
- Using a slotted spoon, remove the cashews from the water (reserve the water) and place in a Vita prep blender (or a comparable blender).
- Blend cashews in Vita prep with small amount of water until smooth like peanut butter. You might need to use the plunger to help the cashews blend.
- Pour out the cashew puree into a mixing bowl.
- Season with salt to taste, add lemon juice and chopped thyme.
- Put in appropriately sized container, label, date, and refrigerate.
Segment Producer Joseph Suttner. Watch New Day Northwest 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.