- 2 cups dried Chilean wild mushrooms (about 1 ounce); see Note
- 1 cup boiling water
- 2 tablespoons unsalted butter
- 1 tablespoon pure olive oil
- 2 small shallots, minced
- 2 medium garlic cloves, minced
- 2 1/2 tablespoons dry Marsala
- 1 1/2 cups coarse fresh bread crumbs
- 1 teaspoon finely chopped thyme
- Salt and freshly ground pepper
- In a large skillet, melt the butter in the olive oil. Add the shallots and cook over moderate heat, stirring occasionally, until wilted, about 2 minutes. Add the chopped mushrooms and garlic and 2 tablespoons of the Marsala and cook, stirring frequently, until the Marsala is slightly reduced, about 2 minutes. Add the bread crumbs and continue cooking, stirring frequently, until completely blended, about 3 minutes.
- Scrape the crumb mixture into a large skillet and stir in the remaining 1/2 tablespoon of Marsala and the thyme. Season with salt and pepper and toast over moderately high heat, stirring, until the crumbs are lightly browned and crisp, about 5 minutes.
The crumbs can be refrigerated for up to 3 days.
Pan-roasted chicken breasts (stuff about 1/2 cup under the skin of each of 6 chicken breasts) or pork chops (press 1/2 cup of the crumbs onto each of 6 pork chops); pasta, such as spaghetti, rigatoni or fusilli (toss the crumbs with the cooked pasta, adding a little pasta cooking water, butter, Marsala and Parmesan cheese).