With two ingredients and some seasonings, Parmesan Mushroom Crisp makes the most delicious accompaniment to soup or salad. Also, for interesting appetizers, use Parmesan Mushroom Crisp as a cracker topped with a small, thin slice of roast beef and some green onion, or a dollop of dried beef cream cheese dip.
If you love mushrooms, this is a go-to favorite. While it’s appearance is strangely dark, one bite is all you need to convince you how amazing it is.
Parmesan Mushroom Crisp
Ingredients
- 2 TBSP butter
- 1 TBSP extra virgin olive oil
- 1 lb sliced white or cremini mushrooms
- Pepper
- Granulated garlic powder
- Salt
- 1-2 TBSP mushroom powder (optional)*
- 1 cup (or more) grated Romano or Parmesan cheese
Instructions
- Heat butter and oil in a large skillet. Add mushrooms, and spread out evenly. Do not stir until mushrooms start to brown.
- Sprinkle mushrooms with pepper and garlic. Continue cooking, stirring occasionally, until mushrooms are cooked. Be careful not to cook until they are stewed and small. Sprinkle with salt. Remove from skillet. Let rest and cool. Drain any liquid that forms.
- Heat oven to 325.
- Place mushrooms and cheese in a food processor. Process until very finely chopped. Pat into a pizza pan.
- Cook 1 - 1 1/2 hours, until dry and crisp.
- *I process dried mushrooms to a powder, to use in a lot of recipes.