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
- 1 12 inch saute pan or similar
- 8 ounces fresh wild mushrooms like slippery jacks, sliced ½ in thick
- Kosher salt and pepper
- 3 tablespoon unsalted butter
- 2 tablespoon cooking oil like lard, grapeseed or canola
- ¼ cup panko breadcrumbs
- 1 teaspoon crushed red pepper
- 2 cloves of garlic
- 1 teaspoon fresh chopped thyme
- Lightly crush the garlic cloves with the back of a knife. Heat the oil and garlic in a saute pan over medium heat until lightly sizzling. Allow the garlic to brown lightly, but not burn. At this point you can discard the garlic.
- Add the mushrooms and butter, and cook for 10 minutes, stirring occasionally, until the mushrooms are lightly browned, caramelized and their water has been evaporated. 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. During the last minute or two, add the chili. Remove the pan from the heat, then serve immediately.