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
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I love that beautiful roasting pan. Where is it from?
Hi Juliet! The copper pan is from a brand called Falk USA. It’s so durable and heats evenly, easy to clean. Absolutely love it.
I’ll tell you this much- Paris NEVER leaves you. Even if you never do go back, so many subtle nuances of that city will sneak into the rest of your life and it’s magical. (Maybe that’s the French major in me being a little dramatic but…)
i don’t think it will ever leave me either. i’ll be writing a whole post soon!
I’ve always sautéed mushrooms, but they’ll be roasted more often now! Can’t wait to hear more about your trip to Paris, Amanda :D
Such a creative use for those delicious crisps! Love this!
I love them as a snack so much, and now that I know how great they are crushed, I can’t wait to use them for more cooking too!
Mmm, the green of those crispy crumbs is just stunning! <3
And they taste really good. :) I love how they crush so finely, the perfect gf coating for a lot of things!
I’m totally jealous of your Paris trip and can’t wait to see more about it! I still haven’t been to Europe, but I think it needs to be solved ASAP. Man, I’m just now learning to slowly love mushrooms, but the crunch on top would be such a good way to get me to love them more! xo