1cupground lobster mushroomsmade from very clean, dried mushrooms
1teaspoonsweet paprika
⅛teaspoonfinely ground dried wild onionsramps, or onion powder
1TablespoonFresh chopped thymeto taste, about 1 tablespoon
Pinchof kosher salt and pepperto taste
½cupbutter
Instructions
Warm the butter just to melt, then keep warm. Combine the remaining ingredients, then drizzle in the butter and mix well. Transfer the mixture to a container with a tight fitting lid.
The mushrooms aren't hydrated (as long as you use clarified butter or lard) so you don't have to worry about them going bad, per-se, but the flavor will be best fresh, within a couple days of making, so make it in small batches for whatever you'll need.
For the best flavor retention, refrigerate them. When the crumbs chill, they'll firm up from the butter, simply let them come to room temperature and stir, or gently warm to break them up a bit.
Using
To use the breadcrumbs, lightly oil and season a piece of white fish like cod, spoon breadcrumbs on top and bake until the cod is cooked through and serve.
Notes
You can feel free to add things like herbs to this if you have some. I use fresh thyme in the recipe, but summer savory or a teaspoon of crushed fennel seed can be good too. You can also add finely chopped rosemary.