We all know I live for a mushroom moment – these Crispy Wild Mushrooms are the perfect side dish!
Let’s talk about Crispy Wild Mushrooms! A few things to keep in mind when making mushrooms:
- You should never run your mushrooms under water or rinse them. Instead, just brush them off with a clean towel to remove any dirt. IF you were to rinse them, they would soak up too much moisture and then not roast properly!
- Mushrooms need plenty of room to caramelize – so don’t overcrowd the pan. I cook them in cast iron most frequently to get that extra crisp
- They also need plenty of fat, so don’t skimp on the olive oil or butter. Both are super important to properly cook shrooms.
- When it comes to specific varieties of mushrooms, skies the limit. I tend to gravitate towards maitake, shiitake, criminis and oyster mushrooms but feel free to use as many varieties as you prefer. They all have just a slightly different flavor but together they just explode with a woodsy mushroomy goodness that I love the MOST
And if you want a few other of my fav mushroom inspired recipes:
- Wild Mushroom Risotto
- Mushroom Carnitas
- Wild Mushroom Stuffing
- Caramelized Mushroom Polenta
- Chicken Parm Mushroom Pasta
- Garlic Mushroom and Spinach Pizza
Grab the entire Salmon Shawarma inspired dinner menu here!
Crispy Wild Mushrooms
- 2-3 pounds wild mushrooms (any kind of mushrooms works)
- olive oil
- 6 cloves garlic roughly chopped
- kosher salt and freshly cracked black pepper to taste
- 1 lemon zested and juiced
- 4 tablespoons homemade breadcrumbs (recipe below)
- 1 tablespoon capers rinsed, drained, and chopped
- 3 tablespoons flat-leaf parsley chopped
- Grated Pecorino Romano or Parmesan
For the Breadcrumbs
- 4 thick slices whole grain bread from a loaf torn into very small pieces (about 1 ½ cups once torn)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic chopped
- 1/2 teaspoon kosher salt
- Heat the oven to 425°F.
- Clean off any dirt from the mushrooms with a paper towel and trim off any dried stems. Tear the mushrooms into 1 inch chunks so they are all mostly bite- sized. Place the mushrooms into a bowl, then drizzle with olive oil, salt and pepper. Toss to combine.
- Spread them in an even layer on a parchment lined baking sheet. Roast until they are golden brown and crisp around the edges for about 20-25 minutes, tossing once halfway through.
- Once the mushrooms are removed from the oven, toss them with the chopped garlic, lemon zest and juice, capers, and parsley. Taste and adjust with more salt and pepper, lots of grated cheese and the homemade breadcrumbs.
For the Breadcrumbs
- Place a large non-stick skillet over medium heat with the olive oil and butter. Add the bread and sauté for 3-5 minutes until it starts to turn golden brown. It happens quickly, so don't walk away. Add the garlic and salt and continue to sauté for about 30 seconds more until fragrant. Remove from heat and transfer to a paper towel lined plate to drain any excess oil. Use as needed.