This is one of the simplest, and most popular ways I know to prepare any mushroom. Wild mushrooms with slippery caps, especially slippery jacks or other boletes are my favorite for this though, since the crunch of the breadcrumbs is a great foil for the tenderness of the mushroom. It’s my go to recipe if I have mushrooms that aren’t as prized as some of the others, under-appreciated lactarius and boletes being great examples.
Wild Mushrooms With Breadcrumbs, Garlic, And Chili
Great spooned on top of fish, sprinkled on a salad, or tossed with some roasted potatoes or a bitter green vegetable like broccoli raab.
Serves 8 as an appetizer
- 8 ounces fresh wild mushrooms, like slippery jacks, sliced ½ in thick
- Kosher salt and pepper
- 3 tbsp unsalted butter
- 2 tbsp cooking oil, like lard, grapeseed or canola
- 1/4 cup panko breadcrumbs
- 1 tsp crushed red pepper
- 2 skin-on cloves of garlic, crushed
- 1 tsp fresh chopped thyme
- Heat the oil and garlic in a saute pan over medium heat until lightly sizzling. Allow the garlic to brown, but not burn.
Add the mushrooms and butter, and cook for 5 minutes, stirring occasionally, until the mushrooms are lightly browned and caramelized, season the mushrooms with salt and pepper to taste.
- Reduce the heat and add the breadcrumbs, thyme and cook, stirring regularly until the breadcrumbs are golden brown. Remove the pan from the heat, add the dried chili and stir to combine, then serve immediately.