Roasted Mushrooms with Spicy Breadcrumbs

Ingredients for Roasted Mushrooms with Spicy Breadcrumbs

• 350g mixed mushrooms (such as cremini, white button, portabella, king trumpet, and oyster)

• 3 tablespoons extra-virgin olive oil

• 1 garlic clove, finely chopped

• 2 tablespoons unsalted butter, cut into tablespoon pieces

• 110g coarse fresh breadcrumbs (from 2 slices white bread)

• 1 tablespoon fresh thyme leaves, chopped

• 1/4 to 1/2 teaspoons hot red pepper flakes

• 1 tablespoon chopped fresh parsley

Preheat oven to 232°C with rack in middle.

For white button or cremini mushrooms, halve lengthwise. For larger mushrooms such as portabella or king trumpets, cut lengthwise into 1/2-inch slices. For oyster mushrooms, tear into small clumps.

Place mushrooms in a small roasting pan or rimmed sheet pan and toss with 2 tablespoons of the oil, garlic, 1/8 teaspoons salt and 1/8 teaspoons pepper. Top with 1 tablespoon of the butter, cut into pieces, and roast in oven, stirring occasionally, until golden and cooked through, about 15-20 minutes.

Meanwhile, melt remaining 1 tablespoon butter with remaining 1 tablespoon oil in a medium skillet over medium heat. Add breadcrumbs and cook, stirring frequently, 2 minutes. Add thyme and red pepper flakes and cook (there may be some popping), stirring frequently, until breadcrumbs are golden and crisp, about 2 minutes more. Remove from heat and stir in parsley.

To serve, transfer hot roasted mushrooms to a platter and sprinkle with crumbs.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.