8ouncesfresh wild mushroomslike slippery jacks, sliced ½ in thick
Kosher salt and pepper
3tablespoonunsalted butter
2tablespooncooking oillike lard, grapeseed or canola
¼cuppanko breadcrumbs
1teaspooncrushed red pepper
2cloves of garlic
1teaspoonfresh 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 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.
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.