Yield

• Makes 2 servings
• ACTIVE TIME
• 20 minutes
• TOTAL TIME
• 30 minutes

Ingredients

• 12 ounces mixed mushrooms (such as cremini, white button, portabella, king oyster, and oyster)
• 3 tablespoons extra-virgin olive oil
• 1 garlic clove, finely chopped
• 2 tablespoons unsalted butter, cut into tablespoon pieces
• 1 cup coarse fresh breadcrumbs (from 2 slices white bread)
• 1 tablespoon fresh thyme leaves, chopped
• 1/4 to 1/2 teaspoon hot red pepper flakes
• 1 tablespoon chopped fresh parsley

Preparation

Preheat oven to 450°F with rack in middle.
For white button or cremini mushrooms, halve lengthwise. For larger mushrooms such as portabella or king oyster, 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 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.
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.

Cooks’ Notes:

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.

Yield

• Makes 10 servings

Ingredients

• 6 tablespoons (3/4 stick) butter
• 8 large shallots, sliced (about 2 cups)
• 6 garlic cloves, minced
• 2 pounds assorted fresh mushrooms (such as stemmed shiitake, white shimeji, and oyster mushroom), sliced
• 2 tablespoons chopped fresh thyme
• 3/4 cup Madeira
• 1 7.25-ounce jar roasted peeled whole chestnuts, halved (about 1 1/2 cups)
• 3/4 cup whipping cream
• Chopped fresh chives

Preparation

Melt 3 tablespoons butter in large deep nonstick skillet over medium-high heat. Add shallots and sauté until tender and golden, about 6 minutes. Add garlic and stir 30 seconds. Add remaining 3 tablespoons butter and stir until melted. Add mushrooms; sprinkle with salt and pepper. Sauté until tender and brown, about 10 minutes. Add thyme and stir 1 minute. Add Madeira and simmer until almost evaporated, about 1 minute. Add chestnuts and whipping cream and simmer until cream thickens and coats mushroom mixture, about 1 minute. Season generously with salt and pepper. Transfer to bowl; sprinkle with chives.

Yield

• Serves 6

Ingredients

• 1kg medium-size white or Gold potatoes, peeled, cut into 1-inch cubes
• 4 tablespoons (1/2 stick) butter
• 1 tablespoon extra-virgin olive oil
• 170g fresh shiitake mushrooms, stemmed, large mushrooms quartered
• 170g fresh oyster mushrooms, large mushrooms quartered
• 1/4 cup minced fresh parsley

Preparation

Cook potatoes in large saucepan of boiling salted water until just tender, about 12 minutes. Drain potatoes. Cool. (Can be made 1 day ahead. Cover; chill.)

Melt 2 tablespoons butter with oil in heavy large skillet over medium-high heat. Add potatoes; sauté until golden, turning occasionally and adding 1 tablespoon butter halfway through cooking, about 18 minutes.

Melt 1 tablespoon butter in medium skillet over medium-high heat. Add all mushrooms; sauté until golden, 6 minutes. Add mushrooms and parsley to potatoes; toss to combine. Season with salt and pepper.