Crisp Herb Mushrooms

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 100g/3½oz butter
• olive oil
• 10 medium-sized open mushrooms
• 4 spring onions
• the leaves from a bushy sprig of rosemary
• a large clove of garlic
• 250g/9oz stale bread
• the finely grated zest of a lemon
• a handful of roughly chopped parsley
• salt and black pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Wipe the mushrooms clean. Pull out the stalks, then finely chop the stalks. Keep the caps whole.

2. Tear the stale bread into pieces and blitz or grate it into coarse crumbs.

3. Trim and thinly slice the spring onions. Finely chop the rosemary leaves and the garlic clove.

4. Melt half the butter with a splash of olive oil in a large frying pan over medium heat. Add the chopped mushroom stalks and spring onions and cook for 3 minutes.

5. Add the breadcrumbs, rosemary and garlic. Stir often and fry for about 4 minutes until golden and crisp. Remove from the heat and stir in the lemon zest and parsley. Season with salt and black pepper.

6. Melt the remaining butter with a little olive oil in a second frying pan over medium-high heat. Place the mushroom caps gill side down and cook for 2 minutes.

7. Turn the caps over, season with salt and black pepper, and cook for 2 minutes more until tender.

8. Place the mushroom caps on warm plates, spoon the crispy crumb mixture over them, and serve hot.