Butter Baked King Trumpet Mushrooms

Butter Baked King Trumpet Mushroom

If you can get your hands on these firms but exquisite mushrooms, please buy them and make this dish! What I love about king trumpet mushrooms is that they are hearty and mild in flavor. They pair well with any protein or on their own. I tried these on zoodles and also on shirataki fettuccine noodles. However, if you aren’t fond of low-carb eating, try it served on whole wheat pasta.

Yields4 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins

1 lb king trumpet mushrooms
6 fl oz chicken or vegetable broth
2 tbsp ghee (clarified butter)
1 small shallot, finely chopped
¼ tsp sea salt
¼ tsp coarse ground black pepper
1 tbsp chopped fresh chives, for garnish

1

Remove dirt from mushrooms with a damp clean cloth or paper towel. If you’d rather wash them, then feel free to do so. Just dry them off well. I have no preference for how mushrooms are cleaned, so do what you're comfortable with. Just be aware that the latter method might produce some excess moisture release during the cooking process.

2

Preheat oven for 350 degrees

3

Carefully cut each mushroom into thirds, lengthwise. Refer to recipe photo for guidance.

4

Heat 1 tablespoon of ghee in a skillet. Add chopped shallots and cooked for 2 minutes over medium low heat. Add mushrooms, remaining ghee, the sea salt, and black pepper. Toss to coat and transfer to a casserole dish (9 X 9 should work just fine, but you can use a 9 x 13 in a pinch).

5

Add broth to casserole dish and place into oven. Cook for 40 minutes or so. Watch closely after the 30-minute mark. Check for tenderness and browning. Gently stir and continue cooking. Remember each oven works differently, so what might take one oven 40 minutes to bake, might take another 50 minutes. The finished product should be slightly browned, tender but not mushy, the broth should be absorbed into the mushrooms that when combined with the ghee, gives it a shiny appearance. Remove, garnish with chopped chives and serve over your carb or veg of choice.

6

Store leftovers in an air tight container in the refrigerator for 3-4 days after initial preparation. Recipe is 5 net carbs per serving.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 111
% Daily Value *
Total Fat 7g11%
Total Carbohydrate 9g3%
Dietary Fiber 4g16%
Protein 2.3g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 lb king trumpet mushrooms
 6 fl oz chicken or vegetable broth
 2 tbsp ghee (clarified butter)
 1 small shallot, finely chopped
 ¼ tsp sea salt
 ¼ tsp coarse ground black pepper
 1 tbsp chopped fresh chives, for garnish

Directions

1

Remove dirt from mushrooms with a damp clean cloth or paper towel. If you’d rather wash them, then feel free to do so. Just dry them off well. I have no preference for how mushrooms are cleaned, so do what you're comfortable with. Just be aware that the latter method might produce some excess moisture release during the cooking process.

2

Preheat oven for 350 degrees

3

Carefully cut each mushroom into thirds, lengthwise. Refer to recipe photo for guidance.

4

Heat 1 tablespoon of ghee in a skillet. Add chopped shallots and cooked for 2 minutes over medium low heat. Add mushrooms, remaining ghee, the sea salt, and black pepper. Toss to coat and transfer to a casserole dish (9 X 9 should work just fine, but you can use a 9 x 13 in a pinch).

5

Add broth to casserole dish and place into oven. Cook for 40 minutes or so. Watch closely after the 30-minute mark. Check for tenderness and browning. Gently stir and continue cooking. Remember each oven works differently, so what might take one oven 40 minutes to bake, might take another 50 minutes. The finished product should be slightly browned, tender but not mushy, the broth should be absorbed into the mushrooms that when combined with the ghee, gives it a shiny appearance. Remove, garnish with chopped chives and serve over your carb or veg of choice.

6

Store leftovers in an air tight container in the refrigerator for 3-4 days after initial preparation. Recipe is 5 net carbs per serving.

Butter Baked King Trumpet Mushrooms

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