Braised Trompettes De Mort Recipe

1. 1

   Cut off the stalk end of each mushroom and wash and dry in a salad spinner.

2. 2

   Heat 3 Tbsp.

3. 3

   of the oil in a large heavy bottomed saucepan and when very warm add in the mushrooms turning to cook quickly.

4. 4

   Remove from the pan and drain retaining the juices.

5. 5

   Add in the remaining oil to the pan with the slivers of garlic and fry till light brown; add in a little of the mushroom juice the parsley and the mushrooms.

6. 6

   Turn once season with salt and pepper and serve immediately.

7. 7

   Unlike other mushrooms these don't absorb water so they can be washed like salad leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.