Shiitake Chips

Shiitake boost the immune system. I roast 2 or 3 fresh shiitake mushrooms almost every night in a black iron skillet and serve them as a side dish or an appetizer with my dinner.

Tips for working with mushrooms

  • Buy all mushrooms 2-4 days in advance and let them air dry in the frig on a plate without a cover.
  • Always wash your hands and the cutting board after handling the shiitake and make sure they are cooked through before eating.
  • You want to be able to see parts of the bottom of the pan otherwise the pan is too crowded and the shiitake will not brown or crisp.

Shiitake Chips © Karen Lee 2016

Shiitake Chips © Karen Lee 2016

Ingredients

  • 12 shiitake mushrooms
  • 1 ½ tablespoons extra virgin olive oil.
  • ¼ teaspoon salt
  • black pepper, a few turns of the mill
  • a sprig of thyme or rosemary (optional)

Instructions

  1. Preheat oven to 375 degrees.
  2. Wash shiitake.
  3. I like to wash all vegetables and fruits by submerging and lifting them in a bowl of water to which a dash of white vinegar has been added. This helps the cleaning process.
  4. Dry the shiitake with a paper towel.
  5. Place them in a black iron skillet stems up.
  6. Do now crowd lest they will not crisp.
  7. Drizzle with olive oil.
  8. Season with salt and pepper.
  9. Toss in a sprig of thyme or rosemary if you have it.
  10. Roast the shiitake for 15 to 20 minutes or until a little crisp and brown.

Notes

Serve like lollipops. The stems are too tough to eat.

https://karenleecooking.com/2016/04/04/shiitake-chips/

 

1 comment… add one
  • Lou Simpson April 15, 2016, 4:58 pm

    We tried your road Shitake Chips recipe and LOVED them. We are now addicted and have them several times a week! I passed your site along to several friends with this recipe and they all raved.
    Thanks!
    Lou

    Reply

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