Wild Mushrooms With Breadcrumbs, Garlic, And Chili
Sauteed wild mushrooms with crisp breadcrumbs, garlic and chili.
Course: Appetizer, Side Dish, Snack
Keyword: Breadcrumbs, Wild mushrooms
8ouncesfresh wild mushroomslike slippery jacks, sliced ½ in thick
Kosher salt and pepper
2tbspcooking oillike lard, grapeseed or canola
1tspcrushed red pepper
2cloves of garlic
1tspfresh 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 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.
Great spooned on top of fish, sprinkled on a salad, or tossed with some roasted potatoes or a bitter green vegetable like broccoli raab.