Mushroom Purée With Chips

4 from 1 ratings

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.

Servings

servings

Ingredients

1 pound large white mushrooms or portobello mushrooms
2 cup 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.