Best Roasted Mushrooms With Spicy Breadcrumbs Recipe Epicuriouscom Recipes

Oven Risotto with Crispy Roasted Mushrooms image

Provided by Anna Stockwell

Yield 4 servings

Number Of Ingredients 16

1 lb. mixed wild, shiitake, and/or crimini mushrooms, broken into pieces or sliced 1/4" thick (about 4 cups)
3 garlic cloves, peeled, thinly sliced
6 thyme sprigs
1/4 tsp. crushed red pepper flakes
1/4 cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 3/4 tsp. (or more) kosher salt, divided
1 medium onion, finely chopped
1 cup arborio rice
1/2 tsp. freshly ground black pepper
1/2 cup dry vermouth or white wine
3 cups homemade chicken stock or low-sodium chicken broth, divided
2 oz. finely grated Parmesan (about 1 cup)
2 Tbsp. cold unsalted butter, cut into pieces
1/2 tsp. finely grated lemon zest
1/3 cup coarsely chopped parsley leaves
Lemon wedges (for serving)

Steps:

Place racks in bottom third and middle of oven; preheat to 350°F. Toss mushrooms, garlic, thyme, red pepper flakes, 1/4 cup oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast on bottom rack, tossing halfway through, until deeply golden brown and crisped, 25-30 minutes.
Meanwhile, heat 2 Tbsp. oil in a large ovenproof Dutch oven or heavy pot over medium-high. Add onion and cook, stirring often, until softened and slightly translucent, 3-5 minutes. Stir in rice; season with pepper and 1/2 tsp. salt. Cook, stirring occasionally, until some grains are translucent, about 2 minutes. Add vermouth, bring to a simmer, and cook, stirring occasionally, until pan is almost dry, about 2 minutes. Add 2 1/2 cups stock. Bring to a simmer, then cover and bake in oven until liquid is mostly absorbed but rice is still slightly firm in the center, 16-18 minutes.
Return pot to stove and heat over medium. Add remaining 1/2 cup stock and cook, stirring constantly, until rice is tender but still has some bite and sauce is creamy, about 2 minutes. Remove from heat and stir in Parmesan, butter, and lemon zest; season to taste with salt, if needed. Add a little bit of warm water, if needed, until risotto is thick but still pourable.
Transfer risotto to a platter. Top with crispy mushrooms and parsley. Drizzle with oil. Serve with lemon wedges alongside.

Gratin of Beef, Mushrooms, and Breadcrumbs image

Number Of Ingredients 9

A half-dozen medium mushrooms
1 garlic clove, peeled
1 shallot
2 tablespoons fresh breadcrumbs, plus more for topping
2 tablespoons chopped fresh parsley
Salt and freshly ground pepper
Light olive oil
3 or 4 fairly thin slices leftover steak
A splash of red wine

Steps:

Chop the mushrooms, garlic, and shallot into small dice, and mix with the breadcrumbs and parsley. Salt and pepper generously. Smear a little oil on the bottom of a shallow one-serving gratin dish, and spread half of the mushroom mixture on the bottom. Cover that with three or four slices of the remaining skirt steak, and sprinkle a little red wine over it all; salt again lightly. Finish with a layer of the remaining mushroom mixture. For the topping, sprinkle a scant tablespoon of breadcrumbs over it all, and drizzle on a bit of olive oil. Bake at 375° for 25 minutes.