Fungi Perfecti > Blog Reader

Loni Jean’s Dilly Mushroom Chips

by Fungi Perfecti

Mushroom Recipes

Oyster mushrooms are common and abundant in nature as well as here at the FP farm. One creative way to use Oysters and other mushrooms is by crisping them up in the oven. You can store them easily in a jar and use them on salads, soups, potatoes, eggs, pizza, sandwiches, pasta or just eat them solo. I personally love Dill, but many other herbs can be used to flavor your chips.

2 cups fresh de-stemmed silver dollar sized Oyster mushrooms (Pearl, Pink or Blue)
1 1⁄4 Tbsp. extra virgin olive oil
Dill, minced onion, garlic (all can be dried or fresh) to taste
Fresh, coarsely ground salt and pepper to taste

Preheat oven to 350°. Coat the inside of the bowl in olive oil prior to adding the de-stemmed fruitbodies. Gently toss your mushrooms in and add dill, minced onion, garlic, salt and pepper to taste. Spread out on a baking sheet, being sure
not to crowd your mushrooms. Start baking your Oysters gill side up. After 10 minutes, flip them over and continue baking for another 10 minutes until golden brown. This insures that both sides become crisp. You may want to add another 5–10 minutes depending on your tastes, mushroom size and oven.

Go back