Mushroom Chips(Burke)

* Exported from MasterCook *

Mushroom Chips (Burke)

Recipe By : Cooking with David Burke
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound large white mushrooms
OR portobello mushrooms
2 cups clarified butter
OR vegetable oil
coarse salt
OR kosher salt -- to taste

Hold mushrooms by stems and, using a sharp slicing knife or mandoline,
slice each mushroom cap crosswise or horizontally into thin, almost
translucent, slices. Reserve stems for another dish. Heat butter or oil in
small saucepan. (Do not allow butter or oil to smoke; a perfect mushroom
chip is crisp and tender, but not burned).

Add mushroom slices and cook over medium heat, stirring occasionally, until
golden brown, about 6 minutes. Using slotted spoon, remove mushroom slices
from pan and drain on paper towels. Season chips with salt and allow to
rest. They will become crisp after 1 to 2 hours.

[per 1/4-cup serving: Calories, 404; protein, 3 grams; carbohydrates, 6
grams; fat, 42 grams; cholesterol, 109 milligrams; sodium, 17 milligrams.]

*Recipe from Cooking with David Burke (Knopf) by David Burke and Carmel
Berman Reingold


Notes: Makes about 1 cup

"Pat Hanneman" <kitpath@earthlink.net> on Aug 24, 1998; MC_Buster.



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