Mushroom Purée with Chips

Mushroom Purée with Chips
Staff Writer


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, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 226g 347%
  • Carbs 13g 4%
  • Saturated 17g 85%
  • Fiber 2g 9%
  • Trans 2g
  • Sugars 10g
  • Monounsaturated 160g
  • Polyunsaturated 38g
  • Protein 11g 23%
  • Cholesterol 16mg 5%
  • Sodium 1,105mg 46%
  • Calcium 156mg 16%
  • Magnesium 35mg 9%
  • Potassium 913mg 26%
  • Iron 1mg 7%
  • Zinc 2mg 13%
  • Phosphorus 312mg 45%
  • Vitamin A 33µg 4%
  • Vitamin C 5mg 9%
  • Thiamin (B1) 0mg 15%
  • Riboflavin (B2) 1mg 64%
  • Niacin (B3) 8mg 41%
  • Vitamin B6 0mg 14%
  • Folic Acid (B9) 47µg 12%
  • Vitamin B12 1µg 9%
  • Vitamin D 1µg 0%
  • Vitamin E 48mg 241%
  • Vitamin K 0µg 1%
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