Black Pearls in Butter-Lemon Sauce
Black pearls, aka black king trumpets, are a hybrid oyster mushroom that are similar to king trumpets (which you could also use for this recipe). They have large meaty stems and small caps, both of which are edible and delicious. They are best pan-seared and pair beautifully with flavors you might use when cooking seafood (e.g., lemon, garlic, and butter).
We’ve found this recipe works well in an enameled cast-iron skillet, but any non-stick will do the trick. Eat these with a grain of your choice or fresh bread, on top of pasta with extra butter, or with a side salad. Enjoy!
½ lb black pearl mushrooms, cut into bite-sized pieces or medallions
Olive oil
Salt
Black pepper
Paprika
1 tbsp butter
3 cloves minced garlic
Juice of ½ lemon
2 tbsp parsley, roughly chopped (or other leafy herb, like basil)
Toss mushrooms with just enough olive oil to lightly coat.
Season mushrooms with salt, black pepper, and paprika.
Preheat skillet over medium-low. Oil pan with thin layer of olive oil.
Add the mushrooms to the hot skillet.
Cook without moving the mushrooms for around 2-3 minutes until they get a golden brown sear.
Toss mushrooms and let sit again for 2-3 minutes to get another side seared. When golden, toss mushrooms and stir occasionally until mushrooms start releasing water and become tender. Push mushrooms to one side of the pan.
Turn down heat. Add butter and garlic to the empty side of the pan. Cook until garlic is fragrant, about 1 min.
Turn off the heat. Add parsley and lemon juice. Mix with butter. Toss mushrooms in the sauce.
