Creamy Mushrooms with Fried Breadcrumbs

Creamy Mushrooms with Fried Breadcrumbs
In my opinion, the perfect starter served with bread to dip in, and an equally good sauce if you slice the mushrooms thinly and toss through pappardelle.


  • 100g butter
  • 3 shallots, finely diced
  • 3 cloves garlic, finely chopped or sliced
  • 400g Swiss brown mushrooms, trimmed and quartered
  • 100ml dry white wine
  • 10 sprigs thyme, tied together with cooking twine
  • 200ml creme fraiche
  • 50g extra virgin olive oil
  • 1 cup panko breadcrumbs
  • 3 tbsp chopped parsley
  • Fresh sourdough bread, to serve (or, slice them thinly and toss through 300-400g pasta with some starchy pasta water to loosen the sauce)


  1. Melt butter in a large fry pan over medium heat
  2. Saute shallots, garlic and thyme until softened but not coloured
  3. Add mushrooms and cook until golden and tender
  4. Add white wine and thyme bouquet and cook until reduced by ⅔
  5. Add creme fraiche and simmer for a few minutes, until sauce thickens
  6. Remove thyme bouquet
  7. Taste and season with salt and freshly cracked black pepper
  8. Meanwhile, for the pangratatto, heat olive oil in a pan and toss through panko, parsley and a pinch of salt flakes, stirring often, until golden brown, then transfer to a bowl
  9. Serve mushrooms in a large serving bowl topped in pangratatto

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