Crispy Mushroom Pangrattato
Pangrattao, or “a poor man’s parmesan” as it’s fondly known, as is a clever (and cheap!) way of getting crunch and umami on top of dishes that are otherwise soft, like pasta or risotto. Having this recipe in your arsenal adds that extra layer of dimension to a dish, showing off the true chef that you are!
What you need
MAKES 1.5 CUPS
- 1 cup panko crumbs
- 2 tbsp. nutritional yeast
- 1 tbsp. truffle oil
- 1 tsp. porcini mushroom powder
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 2 tsp. flaky salt
Place all ingredients into a pan on medium heat and toast until the crumb are golden brown, stirring constantly.
Pour into a bowl and set aside (don’t leave them in pan as residual heat with burn them). Sprinkle over your favourite dish.
✨ RECIPE NOTES ✨
- Gluten free: We’ve yet to find a decent gluten free panko crumb, but if you can then by all means use it. Otherwise, grab a few slices of gluten free bread (the crustier the better), toast it and coarsely blend leaving a few chunky gravelly bits for texture.