Categories: Sides
Ingredients
- 1 pound oyster mushrooms, thinly sliced
- 1/2 pound cremini mushrooms, thinly sliced
- 1/2 pound dried porcini mushrooms
- 4 garlic cloves, finely chopped
- 5 tablespoons extra-virgin olive oil
- 1/4 teaspoon red chili flakes
- 1/4 cup of fresh Italian parsley, finely chopped
- 1 large Russet potato, sliced ⅛-inch thick
- Salt and pepper to taste
Directions
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For the Potatoes
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Preheat the oven to 425°F.
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Slice the potatoes into ⅛-inch slices using a mandoline.
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Soak the sliced potatoes in a large bowl water.
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Transfer to a clean kitchen towel and pat them dry.
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Brush each slice with olive oil gently bend and fit into a muffin pan.
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Add salt and pepper to taste and bake at 425º for 25 minutes.
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For the Mushrooms
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Finely slice the oyster and cremini mushrooms lengthwise. Set aside.
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Soak the porcini mushrooms for 30 minutes in very hot water until reconstituted.
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Drain and rinse the porcini mushrooms in a colander to clean any remaining grit. Set aside.
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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.
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Add the porcini and sauté for 1 minute, add the rest of the mushrooms, ⅛ cup of the parsley, chili flakes and salt and pepper to taste.
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Cook for 15 to 20 minutes or until tender.
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Serve on a platter with the baked chips surrounding the mushrooms. Top with the remaining parsley.