5 from 14 votes
Crispy Wild Mushrooms
Crispy Wild Mushrooms combines a variety of wild mushrooms roasted until golden and crisp, then tossed with garlic, lemon, capers, parsley, grated cheese, and crunchy homemade breadcrumbs. The dish balances earthy mushroom flavors with bright, sharp notes and textures, making it a versatile topping or side.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
6
people
Calories:
168 kcal
Course:
Side Dish, Dinner
Cuisine:
Mediterranean
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 168
% 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.