Crispy Roasted Maitake Chips
Maitake mushroom chips are crispy and surprisingly meaty. Eat straight out of the oven or use them to top salads, pasta, or roasted chicken.
Ingredients
- 10 oz maitake mushrooms cleaned
- 3 cloves garlic peeled and crushed
- 3 tbsp oil
- ¼ tsp salt
- 1 tsp fresh thyme
- freshly ground black pepper
Instructions
- Preheat oven to 425℉.
- Cut off any tough parts of mushroom stalk and tear caps into 2-inch pieces. Place mushrooms on parchment-lined baking sheet, along with garlic and thyme. Coat with oil, salt, and pepper. Toss to coat and spread mushrooms out into a single layer- very important to not overcrowd the baking sheet, otherwise mushrooms will steam instead of roast.
- Roast in oven for 20-30 minutes, until mushrooms have turned golden brown and crispy. How fast they cook will depend on growing conditions- cultivated mushrooms will generally take longer to cook than foraged, and those foraged during a dry spell will cook faster than if the weather was wet.
- Let mushrooms cool slightly on baking sheet-until they are cool enough to eat. Snack on them as chips, or they are great added to warm salads, pasta, or served with roasted chicken.