King Trumpet Mushroom “Scallops”


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  • 6 oz of thick-stemmed king trumpet mushroom stems. cut in 1”scallop-shaped pieces, scored lightly in ¼crosshatch pattern
  • 4 tbsp pure olive oil, divided
  • Dusting of flour
  • Salt and pepper to taste
  • 2 tbsp unsalted butter
  • 2 tbsp shallot, minced
  • 2 tbsp white wine
  • 1/4 cup Heavy cream
  • 1 tsp fresh tarragon leaves chopped
  • Lemon wedge(garnish)


  1. Pour 2 tbsp oil onto a plate and place the mushrooms in the oil cut-side down. Flip quickly to coat both sides. Season both sides with salt, pepper and dust lightly with flour.
  2. Heat remaining 2 tbsp oil in a large skillet over medium/high heat. When oil is hot, add mushrooms, taking care to shake off any loose flour before placing in skillet.
  3. Sear to golden brown, flip with tongs and reduce heat to low/medium. Add butter and allow to melt.
  4. Add shallot directly to pan and cook until mushrooms are golden brown on both sides and shallots are cooked through.
  5. Remove mushrooms and keep warm. Add wine and reduce by half. Whisk heavy cream and tarragon into pan. Taste and re-season if desired.
  6. Plate with care, garnishing with a lemon wedge and fresh herbs, if desired.

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    Pebble Creek Biologist

    Danielle is a dedicated biologist with a profound passion for mycology and cultivating high-quality mushrooms for the local culinary scene. Her love for exploring the world sparked a deep appreciation for nature’s intricacies. After receiving her Bachelor’s Degree in Biology from WMU, she worked in multiple laboratories before immersing herself in the mycology world at Pebble Creek. Since joining the family farm, Danielle found herself at the forefront of a new chapter as the company recently invested over 100k into a new lab.

    With a keen eye for detail and understanding of fungal biology, Danielle plays a vital role in ensuring the farm produces top-notch gourmet mushrooms. Through experimentation and data analysis, Danielle continuously seeks to optimize cultivation techniques, maximize yield and enhance the quality of the final product. Driven by a commitment to sustainability and supporting local businesses, Danielle’s work helps embody the farm-to-table ethos. By contributing to each harvest, she’s nurturing a culture of excellence in mushroom farming that enriches both palates and communities alike. Danielle continues to be a key factor in Pebble Creek winning multiple awards and species development.

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    King Trumpet Mushroom “Scallops”