Description
Crispy Wild Mushrooms is a flavorful and hearty roasted mushroom dish, enhanced with garlic, lemon, capers, and fresh parsley. Topped with crunchy homemade breadcrumbs and savory grated Pecorino Romano or Parmesan cheese, this recipe brings out the best texture and aroma of wild mushrooms for a perfect side or appetizer.
Ingredients
Scale
Mushrooms
- 2–3 pounds wild mushrooms (any kind)
- Olive oil (for drizzling)
- 6 cloves garlic, roughly chopped
- Kosher salt to taste
- Freshly cracked black pepper to taste
- 1 lemon, zested and juiced
- 4 tablespoons homemade breadcrumbs (see below)
- 1 tablespoon capers, rinsed, drained, and chopped
- 3 tablespoons flat-leaf parsley, chopped
- Grated Pecorino Romano or Parmesan cheese, as needed
Homemade Breadcrumbs
- 4 thick slices whole grain bread, torn into very small pieces (about 1 ½ cups)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, chopped
- ½ teaspoon kosher salt
Instructions
- Preheat Oven: Heat the oven to 425°F (220°C) to prepare for roasting the mushrooms to crispy perfection.
- Prepare Mushrooms: Clean the mushrooms gently with a paper towel to remove dirt and trim any dried stems. Tear the mushrooms into roughly 1 inch chunks so they are mostly bite-sized, place them in a bowl.
- Season Mushrooms: Drizzle the torn mushrooms with olive oil, sprinkle kosher salt and freshly cracked black pepper, then toss to combine evenly ensuring every piece is coated.
- Roast Mushrooms: Spread the mushrooms in a single even layer on a parchment-lined baking sheet. Roast in the preheated oven for about 20-25 minutes, tossing once halfway through, until golden brown and crisp around the edges.
- Toss with Flavorings: Remove mushrooms from oven and immediately toss with chopped garlic, lemon zest and juice, chopped capers, and flat-leaf parsley. Taste and adjust seasoning with additional salt, pepper, and a generous amount of grated Pecorino Romano or Parmesan cheese.
- Make Breadcrumbs: While mushrooms roast, heat a large non-stick skillet over medium heat with olive oil and unsalted butter. Add the torn bread pieces and sauté for 3-5 minutes until golden brown, stirring constantly to prevent burning.
- Add Garlic and Salt to Breadcrumbs: Stir in chopped garlic and kosher salt, sauté for about 30 seconds until fragrant. Remove skillet from heat and transfer breadcrumbs to a paper towel-lined plate to absorb excess oil.
- Finish and Serve: Sprinkle the homemade breadcrumbs over the seasoned roasted mushrooms just before serving for an added crunchy texture and enhanced flavor.
Notes
- Use a variety of wild mushrooms for a richer flavor and textural contrast.
- If you prefer, substitute Pecorino Romano with Parmesan cheese for a milder taste.
- Be careful not to overcook breadcrumbs as they can burn quickly; stir constantly when sautéing.
- The mushrooms can be served warm or at room temperature as a side dish or appetizer.
- Leftover mushrooms keep well in the refrigerator for up to 2 days and can be gently reheated.
Nutrition
- Serving Size: 1 serving (approx. 150g)
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 10 mg
