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.

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