A rookie mistake a lot of parents make is serving up mushrooms that are slimy. Yes, we call it sautéed, and we know that oil, garlic, and onions add to a mushroom’s deliciousness, but kids just see slickness, and for them that can be the difference between loving mushrooms and hating them. Again, with kids, it’s often all about texture. When it comes to mushrooms, think crispy and salty. Even fledgling mushroom eaters might be tempted to taste these crispy bites. This recipe is excerpted from THE ADVENTUROUS EATERS CLUB by Misha and Vicki Collins, reprinted with permission from HarperOne and imprint of HarperCollins Publishers. Copyright 2019.
Shititake Crispies [Vegan, Gluten Free]
- 4 ounces shiitake mushrooms (about 25 small mushrooms)
- 1/4 cup olive oil
- Generous pinch of sea salt to taste
- Preheat the oven to 400°F.
- Kid’s job: A little dirt never hurt! To clean mushrooms, dampen a paper towel and wipe away any excess dirt.
- Slice the mushroom caps thinly—really, really thinly. Half an inch. (Caps only; discard the stems.) In a large bowl, toss the sliced mushrooms, oil, and salt. Coat all the slices well.
- Spread the mushrooms out in a single layer on a parchment-lined sheet pan. Give your mushrooms plenty of room—you want them to crisp; if they don’t have enough space between them, they’ll steam.
- Bake for 20 minutes without stirring. Let cool slightly, then nibble straight from the pan.
Recipe Photo Credit: Michèle M. Waite