Roast sprouts with crispy mushroom breadcrumbs
A great idea for a Christmas side. Sprouts are not something that are inclined to become crispy when cooked; trust us we have tried. The way to add texture is to throw them with something to give them a bit of crunch and character. Toasted nuts and crispy bacon are all classic additions, but these deeply savoury and aromatic crumbs are in the running to become our new go to recipe.
Cook's notes
If you start the mushrooms and breadcrumbs at the same time, the moisture in the mushrooms will just make everything soggy. Giving them a head start drives away most of the moisture and allows the mushrooms to develop a dark, bosky, umami flavour while the crumbs toast alongside them. The aromatics get added towards the end to avoid them burning and becoming unpleasantly bitter.
Ingredients
- 500g sprouts, halved or quartered depending on size
- olive oil
- salt & pepper
- 150g mushrooms
- 100g fresh sourdough breadcrumbs
- knob of butter – or use more oil
- 2 garlic cloves, finely chopped
- 1 tbsp freshly chopped sage leaves
- zest from ½ a lemon
Method
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Step 1
Preheat your oven to 200°C/gas 6. Toss the sprouts in a roasting tray with 2 tablespoons of oil and season with salt and pepper. Slide into the oven to roast for about 20 -25 minutes or until tender and starting to colour at the edges.
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Step 2
Meanwhile, chop the mushrooms until they resemble coarse breadcrumbs. Heat 1 tablespoon of oil in a large frying pan. Add the mushrooms with a good pinch of salt. Cook over a medium heat for 4-5 minutes until they start to darken and lose some of their water.
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Step 3
Add the breadcrumbs to the pan and cook, stirring often, for another 6-8 minutes until they start to take some colour.
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Step 4
Now add the butter to the pan along with the garlic, sage, and lemon zest. Cook for a few minutes more until the crumbs are golden, crisp, and fragrant. The mushrooms should have become very dark and intensely flavoured in the mix. Taste and tweak the seasoning to your liking.
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Step 5
When the sprouts are ready, stir in the crispy mushroom breadcrumbs and finish with a squeeze of lemon. Serve to the table, and eat immediately.