Mushroom Purée with Chips


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. 


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.


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Calories per serving:

2,077 calories

Dietary restrictions:

Low Carb Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 451g 694%
  • Carbs 26g 9%
  • Saturated 34g 171%
  • Fiber 5g 18%
  • Trans 3g
  • Sugars 20g
  • Monounsaturated 320g
  • Polyunsaturated 76g
  • Protein 23g 45%
  • Cholesterol 32mg 11%
  • Sodium 2,210mg 92%
  • Calcium 313mg 31%
  • Magnesium 71mg 18%
  • Potassium 1,827mg 52%
  • Iron 2mg 14%
  • Zinc 4mg 25%
  • Phosphorus 623mg 89%
  • Vitamin A 66µg 7%
  • Vitamin C 11mg 18%
  • Thiamin (B1) 0mg 29%
  • Riboflavin (B2) 2mg 128%
  • Niacin (B3) 17mg 83%
  • Vitamin B6 1mg 28%
  • Folic Acid (B9) 94µg 24%
  • Vitamin B12 1µg 18%
  • Vitamin D 1µg 0%
  • Vitamin E 96mg 482%
  • Vitamin K 1µg 1%
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