Serves: 2–3
Ingredients
- 8 ounces fresh lobster mushrooms (available from Fergs at local farmers' markets or for delivery! They can also be foraged in the fall!)
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- Black pepper, to taste
- Optional: grated Parmesan, for finishing
Instructions
- Clean and slice. Brush away dirt, trimming any tough or dirty spots. If needed, rinse briefly under lukewarm water and pat thoroughly dry. Slice about ⅛ inch thick for the best chance of crisp edges, or leave them a little thicker if that's your game.
- Season. Heat your oven to 375°F. Toss the slices with olive oil, garlic powder, paprika, salt, and pepper.
- Spread them out. Arrange the seasoned mushrooms on a parchment-lined baking sheet in a single layer without overlapping.
- Bake. Bake for 15 minutes, flip, then continue for 10–20 minutes, checking frequently. Remove individual pieces when golden and crisp; thicker slices may take longer. If you're looking for an even more elevated crunch, leave them in the oven until the edges become a dark golden brown.
- Finish. Sprinkle with Parmesan if using, and let cool for a few minutes before snacking.
Quick dipping sauce if youre feeling extra: Mix ¼ cup sour cream with 1 teaspoon lemon juice, a pinch of garlic powder, and chopped chives. Too tart for you? Mix in a little bit of mayonnaise to soften the bite.