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Mushroom Purée with Chips Recipe
Sep 12, 2012 @ 1:05 PM
Posted by
Daily Value: 104%
Servings: 2
Low-Carb
Vegetarian, Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 2,081Daily Value: 104%
Servings: 2
Low-Carb
Vegetarian, Gluten-Free, Wheat-Free
| Fat | 226g | 347% |
| Saturated | 17g | 85% |
| Trans | 2g | 0% |
| Carbs | 14g | 5% |
| Fiber | 3g | 11% |
| Sugars | 10g | 0% |
| Protein | 11g | 23% |
| Cholesterol | 16mg | 5% |
| Sodium | 1115mg | 46% |
| Calcium | 163mg | 16% |
| Magnesium | 38mg | 10% |
| Potassium | 934mg | 27% |
| Iron | 1mg | 8% |
| Zinc | 2mg | 13% |
| Vitamin A | 131IU | 3% |
| Vitamin C | 5mg | 9% |
| Thiamin (B1) | 0mg | 14% |
| Riboflavin (B2) | 1mg | 64% |
| Niacin (B3) | 8mg | 41% |
| Vitamin B6 | 0mg | 13% |
| Folic Acid (B9) | 47µg | 12% |
| Vitamin B12 | 1µg | 9% |
| Vitamin D | 1µg | 0% |
| Vitamin E | 48mg | 241% |
| Vitamin K | 3µg | 4% |
| Fatty acids, total monounsaturated | 160g | 0% |
| Fatty acids, total polyunsaturated | 38g | 0% |
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Mushroom stems are the first thing to go into the trash when prepping mushrooms, but they actually yield a lot of that deep earthy flavor that people love from mushrooms. This mushroom chip recipe makes use of the entire mushroom, and is a healthy alternative to a serving of potato chips and dip.
INGREDIENTS
- 1 pound large white mushrooms or portobello mushrooms
- 2 cups vegetable oil
- 1 cup yogurt
- Kosher salt, to taste
- Black pepper, to taste
DIRECTIONS
Hold the mushrooms by the stems and slice each mushroom cap crosswise or horizontally into thin, almost translucent, slices using a sharp slicing knife or mandolin. Set aside the stems of the mushrooms.
Heat the vegetable oil in a small saucepan to medium-high heat. Add the mushroom slices to the oil and cook over medium heat, stirring occasionally, until golden brown, about 6 minutes. Using a slotted spoon, remove the mushroom slices from saucepan and drain on paper towels.
Season mushroom chips with salt and allow to rest until crisp, about 1-2 hours. While the mushroom chips are resting, purée the stems and yogurt in a food processor or blender. Season the chips with salt and pepper to taste and refrigerate until ready to use. Serve with the mushroom chips.
