Mushroom Crisps

My partner is obsessed with these. Whenever I make them (usually as a bite if we have mushrooms that might be a day away from turning) he scoops them off the tray before I can get them into the bowl. They also make a great topping for dips or veggie tarts.

Ingredients

Serves 4 as a snack

• 150g oyster mushrooms (this works with other mushrooms too, but oysters get the crispiest)

• 2 tbsp gluten free flour

• 1 tsp dried oregano

• Extra virgin olive oil

• Salt

Method

1. Preheat the oven to 180c fan

2. Tear the mushrooms into long petals. When you tear them, you get beautiful irregular shapes that look fantastic

3. Add the mushrooms into a large bowl, and drizzle with olive oil. This will allow the coating to stick. Around 20-30ml olive oil should be enough for this first step - you want the mushrooms lightly coated in oil but not dripping

4. Add the gluten free flour to the bowl along with the herbs and shake the mushrooms to coat evenly. I find the gluten free flour gives a crispier texture, so I’d highly recommend using this; but if you have regular flour, even wholemeal this will work too

5. When well coated, turn the mushroom petals out onto a lined baking tray. Make sure they are well spaced out and not touching or you’ll end up with soggy crisps

6. Back in your bowl you’ll have a bit of the flour mix left at the bottom; drizzle the mushrooms on the tray with a tiny bit of olive oil and sprinkle the leftover flour on top

7. Place the tray in the oven and bake for 20-25 minutes, ensuring any larger pieces are turned over around 15 minutes in

8. Pull out of the oven when crisp and try not to eat them all at once!