Mushroom Purée with Chips Recipe


Nutrition

Cal/Serving: 2,077
Daily Value: 104%
Servings: 2

Low-Carb
Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat226g347%
Saturated17g85%
Trans2g0%
Carbs13g4%
Fiber2g9%
Sugars10g0%
Protein11g23%
Cholesterol16mg5%
Sodium1105mg46%
Calcium156mg16%
Magnesium35mg9%
Potassium913mg26%
Iron1mg7%
Zinc2mg13%
Phosphorus312mg45%
Vitamin A122IU2%
Vitamin C5mg9%
Thiamin (B1)0mg14%
Riboflavin (B2)1mg63%
Niacin (B3)8mg41%
Vitamin B60mg13%
Folic Acid (B9)47µg12%
Vitamin B121µg9%
Vitamin D1µg0%
Vitamin E48mg241%
Vitamin K0µg1%
Fatty acids, total monounsaturated160g0%
Fatty acids, total polyunsaturated38g0%
Have a question about the nutrition data? Let us know.

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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.
 

Recipe Details

Servings: 2

Notes and Substitutions:

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