Mushroom lovers will rejoice over this simple yet flavorful appetizer from Peter Callahan, creative director of Peter Callahan Catering in New York City.

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Ingredients

Directions

  • Preheat oven to 300 degrees.

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  • Lay whole shiitake mushrooms in a single layer on a parchment-lined baking sheet, top side up and evenly spaced, leaving an inch between each mushroom.

  • Cover with another sheet of parchment paper and put another baking sheet on top. Place a baking dish on top of the sheet pan so that the mushrooms are slightly pressed between the sheet pans.

  • Bake for 2 1/2 hours or until mushrooms have dried and become crisp chips.

  • Remove from the oven and let cool.

  • Peel parchment from the chips, and store them in an airtight container.

  • For mushroom stuffing, saute onion and garlic with 1 tablespoon olive oil over medium-low heat, until translucent. Add fennel and julienne shiitake mushrooms, cook for 3-4 minutes. Add Napa cabbage and cook for another minute. Remove from heat and add celery root and season with salt and black pepper.

  • For morel garnish, saute 1 tablespoon olive oil with shallots and garlic until translucent. Add morels and saute a few minutes more until mushrooms are hot.

  • To serve, lay a shiitake chip with bottom facing up. Top with a piece of Brie and then a teaspoon of mushroom filling. Garnish with a morel. Warm in 350-degree oven for 2 to 3 minutes.

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