Recipe: Berkeley’s Polypore Mushroom Chips
Berkeley’s polypore don’t get enough love in my humble opinion. While they can grow to a massive size, they are at their best when very young and tender.
A great mushroom for beginner foragers, their potential lookalikes – chicken of the woods and black staining polypore – are also edible and quite delicious!
Look for them growing around the base of oak trees from July to October in New England.
Sliced thinly they make fantastic mushroom chips.
I cooked these on the grill in aluminum foil with a few pads of butter, a drizzle of olive oil, salt, pepper and thyme. They have a wonderful nutty flavor and crisp up nicely.
The recipe is simple, but the results are heavenly!
Recipe
Berkeley’s Polypore Chips
Thinly slice the mushrooms and discard/save any tough or woody pieces for soup stock.
Spread out evenly on a baking sheet
Season with salt and pepper
Add a few of pads of butter and coat with olive oil
Roast for 20-25 minutes (flipping halfway through) at 375-400 degrees depending on your oven (I have gas) until they get to a golden crispy texture.
Enjoy as a side dish, or use as an appetizer accompanied by tzatziki, hummus, or your favorite dip!
