Crispy Wild Mushrooms
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6 people
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Calories
168 kcal
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Cuisine
Mediterranean
Crispy Wild Mushrooms
Description
This recipe uses 2 to 3 pounds of wild mushrooms torn into uniform bite-sized pieces and coated with olive oil, salt, and pepper. Roasting at 425°F produces mushrooms with golden-brown edges and a concentrated, savory flavor. Adding roughly chopped garlic, lemon zest and juice, chopped capers, and fresh flat-leaf parsley brightens the dish with acidity and herbaceousness.
The final touch includes a generous sprinkle of grated Pecorino Romano or Parmesan cheese along with homemade breadcrumbs. The breadcrumbs are prepared by sautéing torn whole grain bread in olive oil and butter until golden, then briefly cooking with garlic and salt for flavor. This adds a crunchy contrast to the tender mushrooms.
Crispy Wild Mushrooms can be served atop risotto, pasta, steak, or other dishes where their layered textures and flavors add interest and depth. The balance between the roasted mushrooms' umami and the fresh, zesty seasoning allows them to complement a wide range of meals.
Ingredients
- 2-3 pounds wild mushrooms (any kind of mushrooms works)
- olive oil
- 6 cloves garlic roughly chopped
- salt Kosher salt and freshly cracked, to taste
- black pepper Kosher salt and freshly cracked, to taste
- 1 lemon zested and juiced
- 4 tablespoons breadcrumbs recipe below, homemade
- 1 tablespoon capers rinsed, drained, and chopped
- 3 tablespoons flat-leaf parsley chopped
- Pecorino Romano cheese grated or Parmesan cheese
For the Breadcrumbs
- 4 thick slices whole grain bread torn into very small pieces (about 1 ½ cups once torn, from a loaf
- 2 tablespoons olive oil
- 1 tablespoon butter unsalted
- 2 cloves garlic chopped
- ½ teaspoon kosher salt
Instructions
- Heat the oven to 425°F.
- Clean off any dirt from the mushrooms with a paper towel and trim off any dried stems. Tear the mushrooms into 1 inch chunks so they are all mostly bite- sized. Place the mushrooms into a bowl, then drizzle with olive oil, salt and pepper. Toss to combine.
- Spread them in an even layer on a parchment lined baking sheet. Roast until they are golden brown and crisp around the edges for about 20-25 minutes, tossing once halfway through.
- Once the mushrooms are removed from the oven, toss them with the chopped garlic, lemon zest and juice, capers, and parsley. Taste and adjust with more salt and pepper, lots of grated cheese and the homemade breadcrumbs.
For the Breadcrumbs
- Place a large non-stick skillet over medium heat with the olive oil and butter. Add the bread and sauté for 3-5 minutes until it starts to turn golden brown. It happens quickly, so don't walk away. Add the garlic and salt and continue to sauté for about 30 seconds more until fragrant. Remove from heat and transfer to a paper towel lined plate to drain any excess oil. Use as needed.
Notes
- These mushrooms can be stirred into risotto, served over pasta, or used as a topping for steak.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 356mg | 15% |
| Potassium | 567mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 233IU | 5% |
| Vitamin C | 17mg | 19% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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