Description
Crispy Wild Mushrooms is a delicious roasted mushroom dish that combines the earthy flavors of wild mushrooms with bright lemon, savory capers, and crunchy homemade breadcrumbs. Perfect as a flavorful side or appetizer, this recipe features golden roasted mushrooms tossed with fresh garlic, herbs, and Pecorino Romano cheese, creating a delightful balance of textures and tastes.
Ingredients
Scale
For the Mushrooms
- 2-3 pounds wild mushrooms (any kind works)
- 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, as needed
For the 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 the Oven: Set your oven to 425°F (220°C) to prepare for roasting the mushrooms.
- Prepare the Mushrooms: Clean the mushrooms by wiping with a paper towel to remove dirt, then trim any dried stems. Tear them into roughly 1-inch bite-sized chunks. Place in a bowl and drizzle with olive oil, salt, and freshly cracked black pepper. Toss well to coat evenly.
- Roast the Mushrooms: Spread the mushrooms out in a single layer on a parchment-lined baking sheet. Roast in the preheated oven for 20-25 minutes until golden brown and crispy around the edges, tossing once halfway through to ensure even cooking.
- Make the Breadcrumbs: While mushrooms roast, heat a large non-stick skillet over medium heat. Add olive oil and butter. Once melted, add the torn bread pieces and sauté for 3-5 minutes, stirring frequently until the crumbs turn a golden brown color. Add chopped garlic and kosher salt, cooking for an additional 30 seconds until fragrant. Remove from heat and transfer breadcrumbs to a paper towel-lined plate to drain excess oil.
- Toss Mushrooms with Flavors: Remove roasted mushrooms from the oven and immediately toss them with the chopped garlic, lemon zest, lemon juice, capers, and chopped parsley. Adjust seasoning with additional salt and pepper as needed.
- Finish and Serve: Add plenty of grated Pecorino Romano or Parmesan cheese, then sprinkle the homemade breadcrumbs on top for added crunch. Serve warm as a side dish or appetizer.
Notes
- Use a variety of wild mushrooms like chanterelles, oyster, shiitake, or cremini for best flavor and texture.
- If you prefer a vegan version, omit the cheese and replace butter with extra olive oil in the breadcrumbs.
- To save time, prepare the breadcrumbs ahead and store them in an airtight container.
- Adjust lemon and capers to your taste preference for acidity and saltiness balance.
- The recipe serves well as a hearty side dish for meat or vegetarian meals.
Nutrition
- Serving Size: 1/6 of recipe (approx. 150g)
- Calories: 160 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 10 mg
