Mushroom Chips Recipes

MUSHROOM PORK CHOPS

Steps:

• Season pork chops with salt, pepper, and garlic salt to taste.
• In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.

CRISPY ROASTED SHIITAKE MUSHROOMS

Steps:

• Preheat oven to 400 degrees.
• Place mushroom caps on a baking sheet, gill-side up. Drizzle with 2 tablespoons olive oil, turn mushrooms, and drizzle with remaining 2 tablespoons olive oil; season with salt and pepper and toss to coat.
• Transfer to oven and roast for 25 minutes. Turn mushrooms and continue to roast until larger mushrooms are crisp on the edges and smaller ones are crisp throughout, 10 to 15 minutes more. Season with more salt; serve warm or at room temperature.

MUSHROOM CHIPS

Steps:

• With a sharp knife or a mandolin, slice each mushroom cap horizontally into very thin, almost translucent slices.
• In a small saucepan, over medium heat, heat oil to 375ºF.
• Add mushroom slices, a few at a time, to hot oil and fry until golden brown, about 6 minutes.
• With a slotted spoon, remove mushroom slices from oil and drain on paper towels; repeat until all mushrooms are cooled.
• Sprinkle with salt and black pepper if using.
• Now, sprinkle with a few chopped parsley leaves.
• The mushroom chips will become crisper as they cool; allow 1 hour.
• Serve with cocktails, as a soup garnish, on a salad and/or with a steak.

OVEN ROASTED MUSHROOMS

Steps:

• Preheat oven to 450 degrees. Lightly oil shallow baking pan large enough to hold mushrooms in single layer. Add mushrooms and toss with 2 to 3 tablespoons oil. Add garlic; season with salt; roast for 20 minutes stirring on occasion; mushrooms should be browned. Season with pepper.

BAKED CRISP-COATED MUSHROOMS

Steps:

• Heat oven to 450 degrees F.
• Line a jelly roll pan with foil.
• In small bowl, combine egg, onion and hot pepper sauce; blend well.
• Place flour in plastic bag.
• Place crushed cracker crumbs in shallow pan.
• Place mushrooms in bag with flour; shake to coat.
• For each mushroom, shake off excess flour. Dip each into egg mix; coating well.
• Dip or roll in crumbs.
• Place on foil-lined pan.
• Spray lightly with oil.
• Bake for 8-12 minutes or unti hot and crisp.
• To re-heat: Allow mushroom to thaw; bake as directed.
• Note: Can substitute broccoli florets for mushrooms.

MUSHROOM CHIPS

Steps:

• Preheat oven to 400. Place wire rack on a large baking sheet. In a large bowl combine first 4 ingredients (through cayenne pepper). Add mushrooms; toss to coat. Spread mushrooms on rack.
• Bake about 30-35 minutes or until slightly crisp. Cool 5-10 min. (mushrooms wil crisp while they cool). Serve with Smoky Shallot Dip
• In a bowl combine 1/2 cup mayo, 2 Tbsp finely chopped shallot, 1 tsp snipped fresh thyme or sage, and 1/4 tsp smoked paprika.