*  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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