Garlicky Wild Mushrooms with Crispy Breadcrumbs & Herbs
Earthy, savory, and bursting with umami, this dish elevates wild mushrooms with lemony brightness, crispy golden breadcrumbs, and a touch of cheese. It’s rustic and refined all at once—perfect as a side or a hearty vegetarian main.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 8 1x
Ingredients
For the Mushrooms:
4–6 pounds wild mushrooms (any mix you love)
Olive oil, for sautéing
12 cloves garlic, roughly chopped
Kosher salt & freshly cracked black pepper, to taste
Zest and juice of 2 lemons
8 tablespoons homemade breadcrumbs (see below)
2 tablespoons capers, rinsed, drained, and chopped
6 tablespoons flat-leaf parsley, chopped
Grated Pecorino Romano or Parmesan, to taste
For the Breadcrumbs:
8 thick slices whole grain bread, torn into very small pieces (about 3 cups)
4 tablespoons olive oil
2 tablespoons unsalted butter
4 cloves garlic, chopped
1 teaspoon kosher salt
Instructions
Make the Breadcrumbs: In a skillet, heat olive oil and butter over medium. Add garlic and cook for 1 minute. Add torn bread and salt; toast until golden and crispy, about 8–10 minutes, stirring often. Set aside.
Cook the Mushrooms: Heat a generous drizzle of olive oil in a large skillet over medium-high heat. Add mushrooms in batches, avoiding overcrowding. Sauté until deeply browned, about 10–12 minutes. Add garlic and cook another minute.
Season mushrooms with salt, pepper, lemon zest and juice. Stir in capers and parsley.
Sprinkle with breadcrumbs and cheese just before serving.
Nutrition
- Calories: . 300
- Fat: 22g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 8g