The Atlanta Journal-Constitution
TRUMPET MUSHROOM SCALLOPS WITH LEMON GREMOLATA
Large white button mushrooms, with the stem ends trimmed, may be substituted for trumpet mushrooms. For the freshest flavor, look for white button mushrooms with closed gills.
When very young, white buttons are firm and have a white, closed cap. As they grow and develop, the cap opens and the flesh becomes darker and more spongy. 1/4 cup chopped fresh flat-leaf parsley 1 tablespoon chopped fresh thyme
2 cloves garlic, very finely chopped Grated zest and juice of 1 lemon
5 tablespoons pure olive oil, divided
1/2 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper 16 ounces king trumpet (3 large), large white button mushrooms, or a combination of the two, stem ends trimmed
Make the gremolata: Combine the parsley, thyme, garlic, lemon zest, lemon juice and 4 tablespoons of olive oil in a small bowl. Season with salt and pepper. Set aside.
Slice the trumpet mushrooms into 1-inch-thick rounds, for 16 total mushroom scallops.
Heat the remaining 1 tablespoon of oil in a large skillet over high heat until shimmering. Add the mushrooms and place a second skillet on top to weigh the mushrooms down. Alternatively, use a flat spatula to press the mushrooms as they cook. Cook until seared and browned, 3 to 5 minutes. Flip and replace the skillet. Sear the other side, an additional 3 to 5 minutes, until the bottoms are dark golden brown and the mushrooms are tender. Serve immediately with reserved lemon gremolata.
Serves 4.
Per serving: 202 calories (percent of calories from fat, 80), 4 grams protein, 6 grams carbohydrates, 3 grams total sugars, 2 grams fiber, 18 grams total fat (3 grams saturated), no cholesterol, 149 milligrams sodium.