Name: Scallops with Black Trumpets
Yield: 4 Servings
Cuisine: American
Ingredients: 2 tablespoons unsalted butter, divided; 3 tablespoons minced shallots; 10 ounces spinach, stems removed if using large leaves; 28 large fresh black trumpet mushrooms, cut into bite-sized pieces, or ½ ounce dried mushrooms, broken into bite-sized chunks; ¾ cup heavy cream; 1 tablespoon olive oil; 1 heaping teaspoon minced garlic; ¼ cup bourbon, or scotch; Salt; 16 large scallops, abductor muscle removed, patted dry with a towel; 2 cups cooked rice

Preparation info

4
Servings

Difficulty
Easy

Appears in

Fantastic Fungi

By Eugenia Bone

Published 2022

About

Over forty years ago, I went on my first chanterelle hunt in Maine and became hooked. Since then, I’ve cooked mushroom dishes for countless guests. I regularly teach mushroom ID classes and lead forays, and I have developed a series of mushroom ID flashcards, called MycoCards. This recipe evolved from a basic morel-in-cream-sauce dish, but this version has less cream and the added earthy taste of bourbon. Black trumpets (like Craterellus fallax) work very well with seafood, and this