Make the brown butter: melt 4 tablespoon butter in a small saucepan over medium heat. Swirl the butter as it foams and cooks for 2–3 minutes until brown specks appear. Remove from heat and set aside.

Slice trumpet mushrooms into 1-inch thick rounds to make 10–12 “scallops.”

Melt remaining 1 tablespoon butter in a large cast iron skillet over medium-high heat. Add thyme sprigs and stir to infuse the butter.

Add mushroom scallops to the skillet. Spoon half the brown butter over the mushrooms and baste continuously while cooking for 3–5 minutes, until the bottoms are seared and golden brown.

Flip scallops and baste with the remaining brown butter, cooking another 3–5 minutes until tender and seared on the other side.

Remove from heat and transfer to serving plates.

Finish with Maldon salt, freshly ground black pepper, and fresh thyme leaves before serving.