{"id":141340,"date":"2025-04-02T21:31:41","date_gmt":"2025-04-03T01:31:41","guid":{"rendered":"https:\/\/www.thevalleyledger.com\/?p=141340"},"modified":"2025-04-02T21:31:41","modified_gmt":"2025-04-03T01:31:41","slug":"trumpet-mushroom-piccata-by-joe-scrizzi","status":"publish","type":"post","link":"https:\/\/www.thevalleyledger.com\/?p=141340","title":{"rendered":"Trumpet Mushroom Piccata – by Joe Scrizzi"},"content":{"rendered":"

by Joe Scrizzi<\/a><\/p>\n

I love mushrooms for their natural and infused tastes and the textures of each one. They are readily available in supermarkets and more varieties at local farmers markets. Twice a month I\u2019ve been buying different kinds. However, the last 6 weeks I\u2019ve been experimenting with the Trumpet Mushroom, thick wide stem and smaller cap. When sliced the stems take on appearance of a scallop or a sliced tenderloin. With the ingredients I had on hand this past weekend, I made this dish. I wanted to plate it, for a better photo, but it smelled so good, and the pan kept things warm I ate directly from the pan!<\/p>\n