Roasted Mushrooms with Spicy Breadcrumbs

Ingredients

• 1 cup coarse salt fresh white (from 2 slices bread)
• 1 tablespoon parsley fresh chopped
• 1 tablespoon thyme sprigs fresh chopped
• 1  garlic clove finely chopped
• 3 tablespoons olive oil extra virgin extra-virgin
• 0.3 teaspoon pepper red hot
• 2 tablespoons butter unsalted cut into tablespoon pieces
• 12 ounces mushrooms mixed white (such as cremini, button, portabella, king trumpet, and oyster)

Equipment

• frying pan
• oven
• plastic wrap
• roasting pan

Directions

1. Preheat oven to 450°F with rack in middle.
2. 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.
3. Place mushrooms in a small roasting pan or rimmed sheet pan and toss with 2 tablespoons of the oil, garlic, 1/8 teaspoon salt and 1/8 teaspoon 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.
4. Meanwhile, melt remaining 1 tablespoon butter with remaining 1 tablespoon oil in a medium skillet over medium heat.
5. Add breadcrumbs and cook, stirring frequently, 2 minutes.
6. 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.
7. Remove from heat and stir in parsley.
8. To serve, transfer hot roasted mushrooms to a platter and sprinkle with crumbs.
9. •Breadcrumb mixture (without parsley) can be made 3 days ahead and kept chilled in an airtight container. To re-warm, sprinkle crumbs on mushrooms during last few minutes of roasting, then sprinkle with parsley.•Mushrooms can be cut and tossed with seasonings 3 hours ahead and chilled in pan, covered with plastic wrap. Top with butter before roasting.