Roasted Mushrooms with Spicy Breadcrumbs
Makes2 servings
- Active time: 20 min
Total time: 30 min
Published in Gourmet Live
02.09.11
INGREDIENTS:
- 12 ounces mixed mushrooms (such as cremini, white button, portabella, king trumpet, and oyster)
- 3 tablespoons extra-virgin olive oil
- 1 garlic clove, finely chopped
- 2 tablespoons unsalted butter, cut into tablespoon pieces
- 1 cup coarse fresh breadcrumbs (from 2 slices white bread)
- 1 tablespoon fresh thyme leaves, chopped
- 1/4 - 1/2 teaspoon hot red pepper flakes
- 1 tablespoon chopped fresh parsley
INSTRUCTIONS:
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Preheat oven to 450F° with rack in middle.
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For white button or cremini mushrooms, halve lengthwise. For larger mushrooms such as portabella or king trumpets, cut lengthwise into 1/2-inch slices. For oyster mushrooms, tear into small clumps.
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Place mushrooms in a small roasting pan or rimmed sheet pan and toss with 2 tablespoons of the oil, garlic, 1/8 teaspoon salt and 1/8 teaspoon pepper. Top with 1 tablespoon of the butter, cut into pieces, and roast in oven, stirring occasionally, until golden and cooked through, about 15-20 minutes.
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Meanwhile, melt remaining 1 tablespoon butter with remaining 1 tablespoon oil in a medium skillet over medium heat. Add breadcrumbs and cook, stirring frequently, 2 minutes. Add thyme and red pepper flakes and cook (there may be some popping), stirring frequently, until breadcrumbs are golden and crisp, about 2 minutes more. Remove from heat and stir in parsley.
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To serve, transfer hot roasted mushrooms to a platter and sprinkle with crumbs.
COOKS’ NOTES:
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Breadcrumb mixture (without parsley) can be made 3 days ahead and kept chilled in an airtight container. To re-warm, sprinkle crumbs on mushrooms during last few minutes of roasting, then sprinkle with parsley.
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Mushrooms can be cut and tossed with seasonings 3 hours ahead and chilled in pan, covered with plastic wrap. Top with butter before roasting.
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