This recipe was created in partnership with Harvest Snaps.
We just returned from Paris and absolutely loved every moment. I left a little piece of my heart there, and I”m sure we’ll be back. The history and architecture alone, the immersion into another culture, the beauty down every street, and around every corner, is much more than eyes can process. The people (the French aren’t as crabby as they’re made out to be). And of course, the food. The wine. The cheese. More to come in a separate post, but today all eyes on the mushrooms.
The French do everything well, especially vegetables. We ate different preparations of carrots, onions, kohlrabi, rutabaga, radicchio, celeriac, and mushrooms that I’ve never come across in the United States. Especially mushrooms (over 3,000 varieties grow in France!), on all the things. As a simple side dish with fresh herbs, atop the savory pancakes Brian ordered, in my risotto, and tucked inside a fantastic chicken roulade. And as someone who ranks them as one of her favorite vegetables, I had the heart eyes emoji on my face every time I looked at a menu.
I made these Oregano and Butter Roasted Mushrooms with Crispy Crumbs (made by crushing a favorite snack of mine, Harvest Snaps Peas!), before we left as I felt stuck in between winter and spring. Squash – gone. I’m burnt out on root vegetables. And no greens to be found. But mushrooms always seem to be in season, and easy to find.
Over the years I’ve found that roasting mushrooms is an excellent way to improve their texture because the excess moisture evaporates, resulting in a meatier bite. And possibly a way to change the minds of those who have sworn them off. Besides , they’re also a lot less work than sautéing on the stovetop, where you frequently have to stir and keep a close watch. Their edges brown, and they inherit a richness that frames the mushroom flavor just as sweetly.
The mushrooms are certainly good after they roast with with sprigs of oregano, but the light and crispy crumbs are a non-negotiable. I love Harvest Snaps on their own for savory snacking (baked snap pea crisps!), but they’re more than that —> I’ve never found a closer gluten-free substitute to panko breadcrumbs. You’ll dust the mushrooms with the snap pea morsels, then broil for 5-6 minutes until they turn lightly toasted and crispy.
A little salty, a little crunchy, and the perfect contrast to the tender mushrooms. A wholesome answer to those deep-fried mushrooms I may have enjoyed on the regular at the neighborhood bar during college.
Make these as a side dish, appetizer, and reserve leftovers for salads during the week. I’ve ever sliced the leftovers, and put atop melted brie cheese for dipping. Enjoy! xo
Oregano & Butter Roasted Mushrooms with Crispy Crumbs
- 1 pound cremini mushrooms, stems removed or trimmed
- 4 tablespoons grassfed butter
- 2 sprigs oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon crusted black pepper
- 1/3 cup very finely crushed Harvest Snap Peas, lightly salted (i did this with a rolling pin)
- fresh herbs for garnish
- Preheat oven to 375 degrees. In a roasting pan, arrange mushrooms, stem side up. Cut butter into a few slices, and arrange over the top, and stick oregano underneath the mushrooms. Sprinkle with salt and pepper.
- Put in oven for 5 minutes, then take out and stir the melted butter to coat the mushrooms. Return to oven for 30 more minutes. Remove from oven and sprinkle crushed snap peas on top, then stir and pat with your hands a bit to adhere the crumbs.
- Broil on low for 5-6 minutes until crumbs are lightly toasted. Serve.
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