Roasted & Marinated Mushrooms with Celery and Garlic Breadcrumbs
6 ¼” slices of bread (stale bread works great here)
- 1 small clove garlic, grated
- Olive oil
- 8 ounces mushrooms (any of the softer varieties will be fantastic, and we love doing a mix too!)
- 2 tablespoons olive oil
- 1 medium shallot, thinly sliced
- 2 cloves garlic, thinly sliced or minced
- ¼ cup herbs of your choice (parsley, dill, cilantro), finely chopped
- 1-2 teaspoons sherry or red wine vinegar
- 2 handfuls celery sliced very thinly on the bias
- ¼ cup halved castelvetrano or other green olives
- Flaky salt
- Olive oil
- Sherry or red wine vinegar, as needed
- 3 tablespoons Garlic Breadcrumbs
For the Garlic Breadcrumbs - makes about 1 cup
- Preheat your oven to 250º F, and arrange bread slices on a baking sheet. Toast in the oven for 45 minutes - 1 ¼ hours (Note: time will vary based on how fresh your bread is), or until the bread is hard like a crouton throughout. Let cool, then (carefully!) break into 1” pieces. Add to the bowl of a food processor and pulse until broken up, then run the machine for 45 seconds - 1 minute, until the crumbs are the texture of sand.
- Heat a skillet over medium heat and add 2 teaspoons olive oil. Add breadcrumbs, a pinch of salt, and spread out evenly across the pan. Reduce heat to medium low and cook for 4-5 minutes, stirring constantly. Taste the crumbs (they should be crunchy and toasted). Turn off the heat, and clear a space in the center of the breadcrumbs. Add 1 teaspoon olive oil and add the garlic. Smash the garlic in the oil using the back of a spatula or spoon and let it cook with the residual heat of the pan. Stir everything together and transfer to a bowl once done. Let cool completely, then store leftovers in an airtight container for up to a few months.
For the Mushrooms
- Preheat your oven to 425º F and line a baking sheet with parchment paper. Tear or slice any larger mushrooms in half, and toss them with olive oil and a few pinches of salt. Spread evenly on the prepared baking sheet, making sure not to “crowd” the mushrooms (if they aren’t spread out, they will steam rather than roast). Roast 8-10 minutes, then scatter the garlic and shallots on top and toss everything together to combine. Return to the oven and continue roasting for another 8-10 minutes until the mushrooms have crispy edges and the shallots and garlic have softened. Remove from the oven and let cool for 5-10 minutes, then transfer to a large bowl and add the herbs, vinegar, and another pinch of salt if necessary.
- Add the celery, olives, a pinch of flaky salt, and a drizzle of olive oil and splash of vinegar. Toss everything together and season with additional salt and vinegar as needed. Arrange on a serving dish and sprinkle the breadcrumbs over everything. Enjoy immediately!