Roasted Mushrooms With Spicy Breadcrumbs

• 12 ounces mixed mushrooms (such as cremini, white button, portabella, king trumpet, and oyster)
• 3 tablespoons extra-virgin olive oil
• 1 garlic clove, finely chopped
• 2 tablespoons unsalted butter, cut into tablespoon pieces
• 1 cup coarse fresh breadcrumbs (from 2 slices white bread)
• 1 tablespoon fresh thyme leaves, chopped
• 1/4 to 1/2 teaspoon hot red pepper flakes
• 1 tablespoon chopped fresh parsley

1. Preheat oven to 450u0b0F with rack in middle.
2. For white button or cremini mushrooms, halve lengthwise. For larger mushrooms such as portabella or king trumpets, cut lengthwise into 1/2-inch slices. For oyster mushrooms, tear into small clumps.
3. Place mushrooms in a small roasting pan or rimmed sheet pan and toss with 2 tablespoons of the oil, garlic, 1/8 teaspoon salt and 1/8 teaspoon pepper. Top with 1 tablespoon of the butter, cut into pieces, and roast in oven, stirring occasionally, until golden and cooked through, about 15-20 minutes.
4. Meanwhile, melt remaining 1 tablespoon butter with remaining 1 tablespoon oil in a medium skillet over medium heat. Add breadcrumbs and cook, stirring frequently, 2 minutes. Add thyme and red pepper flakes and cook (there may be some popping), stirring frequently, until breadcrumbs are golden and crisp, about 2 minutes more. Remove from heat and stir in parsley.
5. To serve, transfer hot roasted mushrooms to a platter and sprinkle with crumbs.

mushrooms, extravirgin olive oil, garlic, unsalted butter, breadcrumbs, thyme, hot red pepper, parsley

Taken from www.epicurious.com/recipes/food/views/roasted-mushrooms-with-spicy-breadcrumbs-388553 (may not work)