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Award-winning chef, author and forager Alan Bergo. Food is all around you.

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Wild Mushrooms With Breadcrumbs, Garlic, And Chili

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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.

boletinellus mushrooms with breadcrumbs

boletinellus mushrooms with breadcrumbs
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Wild Mushrooms With Breadcrumbs, Garlic, And Chili

Sauteed wild mushrooms with crisp breadcrumbs, garlic and chili.
Prep Time5 mins
Cook Time10 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Italian
Keyword: Breadcrumbs, Wild mushrooms

Ingredients

  • 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 cloves of garlic
  • 1 tsp fresh chopped thyme

Instructions

  • 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 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.

Notes

Great spooned on top of fish, sprinkled on a salad, or tossed with some roasted potatoes or a bitter green vegetable like broccoli raab.

Related

Previous Post: « Dry Sauteed Blewits With Shallots And Tarragon
Next Post: Shellfish Ragu, Aborted Entolomas, Heirloom Tomatoes, Mint »

Reader Interactions

Comments

  1. Danae

    October 30, 2013 at 1:50 pm

    Alan-

    Makes me want to check that spot again! The dog needs a walk, so I might just go. The trail was thick with slippery jacks last time I was there. And we saw the most beautiful spiny puffball. Dan and I also spotted a bunch of what we think were blewits last week in Mendota.

  2. sam

    October 30, 2013 at 10:38 pm

    Hi Alan:

    If I may display a counter point?:

    Some people won’t eat a single gilled mushroom, due to such types containing most of the world’s most deadly mushrooms.

    Others won’t eat any Amanita, but look at how doable it is to discover an Amanita muscaria’s unique characteristics & not mistake it for a destroying angel or death cap. It is very safe for someone who’s paying attn. to identifying characteristics (though w/A. muscaria, one must prepare it right, or suffer the consequences).

    And there are others who won’t eat corts of any type. Like both of the above categories, there are deadly species, true, but when one learns how to ID a particular species w/o any close dangerous lookalikes, I’m sure it is far safer than driving to a location to go mushroom hunting.

    Consider purple corts, and then look at deadly corts, see the obvious differences, then consider how you could mistake a purple for a deadly. I’m not sure how you’d do it, and I’m using the “you” of anyone who’s learned to follow identification characteristics. But in your case, the “you” that would be directly about Alan Bergo, well I would trust you would differentiate the species w/relative ease.

    Still, this could be a good discussion to bring up in MushroomTalk if you’d like to learn more but aren’t ready to make use of your own identification abilities.

    Sam Schaperow, M.S.
    http://tech.groups.yahoo.com/group/PlantForagers/
    http://tech.groups.yahoo.com/group/MushroomTalk

Trackbacks

  1. Wild Edibles: Coral Mushrooms says:
    February 28, 2020 at 10:16 am

    […] Wild Mushrooms With Breadcrumbs, Garlic, And Chili […]

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Alan Bergo
HALP! I’ve been keeping an eye on two loaded mul HALP! I’ve been keeping an eye on two loaded mulberry trees and both got a bunch of fruit knocked down by the storms and wind. 

If anyone in West WI or around the Twin Cities knows of some trees, (ideally on private property but beggars can’t be choosers) that I could climb and shake with a tarp underneath, shoot me a DM and let’s pick some! 🤙😄

TIA

#throwadogabone #mansquirrel #beattlefruit #mulberries #shakintrees
Lampascioni, or edible hyacinth bulbs are one of t Lampascioni, or edible hyacinth bulbs are one of the more interesting things I’ve eaten. 

These are an ancient wild food traditionally harvested in Southern Italy, especially in Puglia and the Salentine Peninsula, as well as Greece and Crete. I’ve seen at least 6-7 different names for them. 

A couple different species are eaten, but Leopoldia comosa is probably the one I see mentioned the most. They also grow wild in North America. 

The bulbs are toxic raw, but edible after an extended boil. Traditionally they’re preserved in vinegar and oil, pickled, or preserves in other methods using acid and served as antipasti. (Two versions in pic 3). 

They’re one of the most heavily documented traditional wild foods I’ve seen. There’s a few shots of book excerpts here.

The Oxford companion to Italian Food says you can eat them raw-don’t do that. 

Even after pickling, the bulbs are aggressively extremely bitter. Definitely an acquired taste, but one that’s grown on me. 

#traditionalfoods #vampagioli #lampascione #cucinapovera #lampascioni #leopoldiacomosa #foraging
Went to some new spots yesterday looking for poke Went to some new spots yesterday looking for poke sallet and didn’t do too well (I’m at the tip of its range). I did see some feral horseradish though which I don’t see very often. 

Just like wild parsnip, this is the exact same plant you see in the store and garden-just escaped. 

During the growing season the leaves can be good when young. 

They have an aggressive taste bitter enough to scare your loved ones. Excellent in a blend of greens cooked until extra soft, preferably with bacon or similar. 

For reference, you don’t harvest the root while the plant is growing as they’ll be soft and unappealing-do that in the spring or fall. This is essentially the same as when people tell you to harvest in months that have an R in them. 

#amoraciarusticana #foraging #horseradishleaves #horseradish #bittergreens
In Italy chicken of the woods is known as “fungo In Italy chicken of the woods is known as “fungo del carrubo” (carob tree mushroom) as it’s one of the common tree hosts there. 

My favorite, and really the only traditional recipe I’ve found for them so far is simmered in a spicy tomato sauce with hot chile and capers, served with grilled bread. 

Here I add herbs too: fresh leaves of bee balm that are perfect for harvesting right now and have a flavor similar to oregano and thyme. 

Makes a really good side dish or app, especially if you shower it with a handful of pecorino before scooping it up with the bread. 

#chickenofthewoods #fungodelcarrubo #allthemushroomtags #traditionalfoods #beebalm
First of the year 😁. White-pored chicken of t First of the year 😁. 

White-pored chicken of the woods (Laetiporus cincinnatus) are my favorite chicken. 

Superior bug resistance, slightly better flavor + texture. They also stay tender longer compared to their more common yellow-pored cousins. Not a single bug in this guy. 

#treemeat #ifoundfood #foraging #laetiporuscincinnatus #chickenofthewoods
TBT brisket face 💦. Staff meal with @jesseroes TBT brisket face 💦. Staff meal with 
@jesseroesler and crew @campwandawega
📸 @misterberndt 

#staffmeal #brisket #meatsweats #naptime
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