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Sauteed Mushrooms with Homemade Potato Chips
Whether you are looking for a side dish or an appetizer, this recipe is perfect for you!
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Course:
Contorno, Side Dish
Prep Time:
30
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
55
minutes
minutes
Servings:
4
Calories:
420
kcal
Author:
Guido Pedrelli
Ingredients
▢
1
lb
oyster mushrooms
thinly sliced
▢
1/2
lb
cremini mushrooms
thinly sliced
▢
1/2
lb
dried porcini mushrooms
▢
4
garlic cloves
finely chopped
▢
5
tbsp
extra-virgin olive oil
▢
1/4
tsp
red chili flakes
▢
1/4
cup
fresh Italian parsley
finely chopped
▢
1
large Russet potato
sliced 1/8 inch thick
▢
salt
to taste
▢
pepper
to taste
Instructions
FOR THE POTATOES
▢
Preheat the oven to 425°F.
▢
Slice the potatoes into 1/8-inch slices using a mandoline.
▢
Soak the sliced potatoes in a large bowl water.
▢
Transfer to a clean kitchen towel and pat them dry.
▢
Brush each slice with olive oil, then gently bend and fit into a muffin pan.
▢
Add salt and pepper to taste and bake at 425º for 25 minutes.
FOR THE MUSHROOMS
▢
Finely slice the oyster and cremini mushrooms lengthwise. Set aside.
▢
Soak the porcini mushrooms for 30 minutes in very hot water until reconstituted.
▢
Drain and rinse the porcini mushrooms in a colander to clean any remaining grit. Set aside.
▢
In a large skillet, heat 4 tablespoons of extra-virgin olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
▢
Add the porcini mushrooms and sauté for 1 minute. Add the rest of the mushrooms, 1/8 cup of the parsley, chili flakes and salt and pepper to taste.
▢
Cook for 15 to 20 minutes or until tender.
▢
Scoop the mushrooms into the center of a platter and top with the remaining parsley. Arrange the chips around the edge of the platter.
Calories:
420
kcal
|
Carbohydrates:
62
g
|
Protein:
12
g
|
Fat:
18
g
|
Saturated Fat:
2
g
|
Sodium:
38
mg
|
Potassium:
1854
mg
|
Fiber:
10
g
|
Sugar:
3
g
|
Vitamin A:
405
IU
|
Vitamin C:
11
mg
|
Calcium:
37
mg
|
Iron:
3.5
mg
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