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

1. For the Potatoes

2. Preheat the oven to 425°F.

3. Slice the potatoes into ⅛-inch slices using a mandoline.

4. Soak the sliced potatoes in a large bowl water.

5. Transfer to a clean kitchen towel and pat them dry.

6. Brush each slice with olive oil gently bend and fit into a muffin pan.

7. Add salt and pepper to taste and bake at 425º for 25 minutes.

8. For the Mushrooms

9. Finely slice the oyster and cremini mushrooms lengthwise. Set aside.

10. Soak the porcini mushrooms for 30 minutes in very hot water until reconstituted.

11. Drain and rinse the porcini mushrooms in a colander to clean any remaining grit. Set aside.

12. 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.

13. 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.

14. Cook for 15 to 20 minutes or until tender.

15. Serve on a platter with the baked chips surrounding the mushrooms. Top with the remaining parsley.

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