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Prep time: 5 min
Cook time: 20-25 minutes
Extra virgin olive oil
Himalian sea salt
Slice stems and caps of mushrooms vertically forming long strips between 2-3 mm in width (the size of the lead in a pencil). Place in a bowl and drizzle with a tiny amount of olive oil and sea salt. Toss to coat evenly. Spread on a baking sheet. Bake at 350 for 20-25 minutes until golden and crispy.
1. Mushrooms soak up oil quickly so be stingy, you will see more oil on the baking tray later than you thought you uses. I experimented with portabella, crimini, and shiitake. Shiitake won hands down in color and flavor, they taste very much like bacon.
2. You can substitute mediterranean sea salt if needed. Himalian salt is recommended because it contains more trace minerals than any other salt.
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