Lion’s Mane Mushroom Crisps with Green Goddess Dressing

It’s time to elevate the basic crudité board with these crispy and dippable mushroom snacks! Paired with an herbaceous green goddess yogurt dressing, it’s a perfect dip for mushrooms, carrot sticks, radishes, pita chips - it’s up to you!

Serves: 4-8 as an appetizer (~1-½ cup dressing)

Ingredients

• 8 ounces RI Mushroom Co. Lion’s Mane mushrooms

• 1 teaspoon kosher salt, plus more, to taste

• 1 cup whole milk Greek yogurt

• 1 cup roughly chopped parsley

• ½ cup roughly chopped dill

• ¼ cup roughly chopped tarragon

• ¼ cup roughly chopped chives

• ½ teaspoon lemon zest (½ lemon worth)

• 1 tablespoon lemon juice

• 4 tablespoon extra-virgin olive oil, divided

• 2 teaspoons capers, drained, roughly chopped

• 1 garlic clove, roughly chopped

• 2 teaspoons onion powder

• Water, as needed

• Freshly ground black pepper, to taste

• Sliced cucumber, radish, or carrot (optional)

• Lemon wedges, to garnish (optional)

Directions

1. Spot check RI Mushroom Co. Lion’s Mane mushrooms for any debris and cut off any woody bottoms. In a 2-quart plastic bag or large bowl, combine 1 quart of warm (not hot) water and 1 teaspoon of kosher salt. Completely submerge the mushrooms into the water and let brine for at least 1 hour, and up to 4 hours.

2. Meanwhile, prepare the green goddess dressing. In a food processor, combine the yogurt, parsley, dill, tarragon, chives, lemon zest, lemon juice, 2 tablespoons extra virgin olive oil, capers, grated garlic, and onion powder. Pulse until well combined, adding water to loosen to desired consistency. Season with kosher salt and ground black pepper, to taste. Place in a serving bowl and reserve.

3. Remove mushrooms from brine and gently squeeze to remove excess moisture. Place them on a plate between paper towels with a heavy pan or another heavy plate to squeeze even more moisture (similar to draining tofu) for 15 minutes.

4. Use a sharp knife to thinly slice the drained mushrooms to about ¼-inch thick. In a sauté pan over medium heat, add remaining 2 tablespoons extra virgin olive oil. Once the oil is shimmering, add a few slices of the mushrooms at a time, cooking until browned and crispy, about 2-3 minutes per side. Flip as necessary- some may take longer than others.

5. Remove mushroom crisps onto a paper towel-lined plate and sprinkle lightly with kosher salt. Repeat the cooking process with remaining mushroom slices.

6. Serve the mushroom crisps with other crunchy vegetables like sliced cucumber, radish, carrot, or pita chips and the green goddess dressing. Enjoy!

   Chef’s Notes:

   • The green goddess dressing can easily be made vegan by substituting the plain Greek yogurt for plain vegan yogurt.