Paul’s Smoking Blackened Royal Trumpets
Here is a great tasting spicy Cajun dish sure to impress everyone. Preparation is simple, quick and easy. You can go all out by adding equal portions of fresh shrimp and sea scallops to the sliced mushrooms prior to adding the melted butter, but these mushrooms also taste great all by themselves. There is but one caveat: This cooking method produces an intense smoke and incredible aroma. You can reduce the smoke by reducing the heat during skillet preheating, but then you are no longer cooking Paul's Smoking Blackened Royal Trumpets.
1/2 lb. of Phillips Mushroom Farms Royal Trumpets, Eryngii mushrooms
1/2 cup of melted butter
3 tablespoons of Cajun blackened seasoning for seafood
Slice the mushroom stems into 1/2 inch scallops, slice the caps into 1/2 inch strips. Place the mushrooms in a plastic bag and coat with melted butter. Liberally sprinkle the Cajun blackened seasoning until all pieces are evenly coated. Heat a cast iron skillet until it is smoking hot. Dump the mushrooms in all at once. Leave the heat on high until done. Turn the mushrooms after one side becomes seared and golden brown. Serve immediately.
Suggested beverage: Great with beer