Pan-Fried King Oyster Mushrooms

• servings: 2 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

8–12 ounces King Oyster mushrooms (also called King Trumpet mushrooms) *)

2 tablespoons olive oil

kosher salt and black pepper

2 tablespoons unsalted butter

2 large cloves garlic, (thinly sliced)

¼ teaspoon ground nutmeg

½ cup parsley leaves

1 lemon, zested

Directions

Preheat a large cast-iron skillet over medium-high for 5 minutes.

Slice large mushrooms in half lengthwise, leave smaller mushrooms whole.

Reduce heat to medium and add oil; swirl to coat pan. Arrange mushrooms in an even layer, as best you can, cut side down. Cook, without moving, for 3 minutes.

Season mushrooms with ¼ teaspoon each kosher salt and pepper; toss and continue cooking until golden brown all over, about 5 minutes.

Reduce heat to medium-low, add butter, garlic, and nutmeg and cook 2–3 minutes until garlic is toasted.

Remove skillet from heat and add parsley leaves and ½ teaspoon lemon zest.

Stir to combine then season with additional salt, pepper and lemon zest to taste.

Nutrition

• Serving Size: 2 /3 cup
• Calories: 190 kcal
• Total Fat: 18 g
• Saturated Fat: 6 g
• Cholesterol: 20 mg
• Sodium: 259 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 9 g
• Protein: 6 g