Wild Mushrooms Recipe

Time30m

Serves4

crème fraiche, sherry vinegar, pickled fresno, rosemary breadcrumb

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Ingredients

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1
Prepare the Breadcrumbs
In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the breadcrumbs and chopped rosemary. Stir continuously until the breadcrumbs are golden brown and crispy. Season with salt and pepper. Remove from heat and set aside.
2
Cook the Mushrooms
In the same skillet, add the remaining olive oil. Add the wild mushrooms and sauté for about 5-7 minutes, or until they are tender and golden brown. Season with salt and pepper.
3
Add the Vinegar
Drizzle the sherry vinegar over the cooked mushrooms and stir well to combine. Cook for another 1-2 minutes to let the flavors meld.
4
Assemble the Dish
Plate the sautéed mushrooms and top with a generous dollop of crème fraîche. Sprinkle the crispy rosemary breadcrumbs over the top and garnish with the pickled Fresno chiles.