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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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This I saw on the Tony Danza Show by Chef David Burke (01/19/06) and we then made them. I have taken the liberty of tweaking it ever so slightly. Ingredients:
1 lb large white mushroom |
2 cups vegetable oil |
kosher salt, as needed |
fresh ground black pepper (optional) |
chopped fresh parsley, garnish (optional) |
Directions:
1. With a sharp knife or a mandolin, slice each mushroom cap horizontally into very thin, almost translucent slices.
2. In a small saucepan, over medium heat, heat oil to 375ºF.
3. Add mushroom slices, a few at a time, to hot oil and fry until golden brown, about 6 minutes.
4. With a slotted spoon, remove mushroom slices from oil and drain on paper towels; repeat until all mushrooms are cooled.
5. Sprinkle with salt and black pepper if using.
6. Now, sprinkle with a few chopped parsley leaves.
7. The mushroom chips will become crisper as they cool; allow 1 hour.
8. Serve with cocktails, as a soup garnish, on a salad and/or with a steak.
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