My little sister hates mushrooms. She’ll eat an onion like an apple, but won’t touch a mushroom. I know they’re not the same thing, but still…I don’t get it. She happened to stop by our house when I was pulling these babies out of the oven. I tore off a piece the size of a dime and said, “Here, try it.” I didn’t think she would…she did. Then she proceeded to eat 3 more. I don’t think I’ve converted her over to the fungus side, but I think I’m one step closer.

Ingredients

• shiitake mushrooms
• salt

Method

Preheat your oven to 300ºF.

Line a baking sheet with a silicone liner, silpat or parchment paper.

Remove the stems from the mushrooms (and save them for the next time you make stock).

Lay the mushrooms, top side down, gill side up, on the lined baking sheet and sprinkle them with some salt.

Place in the oven and let them roast until they’ve become thin and crispy, about 20 minutes.

You’ll want to consume these pretty soon after you pull them out of the oven. The longer they’re exposed to air, the softer they’ll get. You can always re-crisp them in the oven, but if they get too brown, they’ll taste slightly burned.