Mushroom Purée with Chips Recipe
Daily Value: 104%
Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||47µg||12%|
|Fatty acids, total monounsaturated||160g||0%|
|Fatty acids, total polyunsaturated||38g||0%|
Exclusive from The Daily Meal
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.
- 1 pound large white mushrooms or portobello mushrooms
- 2 cups vegetable oil
- 1 cup yogurt
- Kosher salt, to taste
- Black pepper, to taste
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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