As summer inches its way toward autumn and the weather begins to cool, I pack a picnic lunch for my family and we head into the forests surrounding our little mountain town to forage for mushrooms. After particularly snowy winters or wet summers, wild mushrooms appear in abundance; in dry years, they can be more difficult, though not impossible, to find. It’s a fun hunt, foraging in the wilds on foot in hopes of finding a cache that other hunters neglected. I take the mushrooms home and make mushroom stew and mushroom butter. I serve the mushrooms with chicken, rabbit, and beef, or on their own as a side dish. I often make this simple side dish of mushrooms. When we forage, I make it with an array of mushrooms: chanterelles, oysters, and king boletes. It’s equally good with trumpet mushrooms, which are easily cultivated and therefore more readily available. If you can’t find lemon thyme, consider substituting regular thyme. Unlike porcini, portobello, and other heartier varieties of mushrooms, trumpet mushrooms offer an element of delicacy to the plate. I like to pair them with fish or with Cider- Brined Slow-Roasted Chicken.
SERVES: 4
INGREDIENTS:
- 4 tablespoons clarified butter
- 8 large king trumpet mushrooms, sliced no thicker than ⅛ inch
- 2 cloves garlic, minced
- Finely grated zest and juice of 1 lemon
- 1 teaspoon fresh thyme leaves
- Finely ground unrefined sea salt
INSTRUCTIONS:
- Melt 2 tablespoons of the clarified butter in a large skillet over medium heat.
- Add the mushrooms and cook for about 1 minute, then turn them over and cook the second sides for another 30 seconds, or until softened slightly and a bit brown at the edges.
- Transfer the mushrooms to a serving bowl.
- Add the remaining 2 tablespoons of butter to the pan, stir in the garlic, and sauté for about 2 minutes, or until softened and fragrant.
- Stir in the lemon zest and juice and whisk until the mixture forms a uniform sauce.
- Stir in the thyme leaves, pour the sauce over the mushrooms, sprinkle with salt, and serve warm.
