Crispy Berkeley's Polypore with Fried Rosemary

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Thinly sliced mushrooms cooked slowly in oil until crisp and golden, scented with fresh rosemary, salt and pepper. It's a great garnish for proteins, spooned on a salad or eaten as-is.

Prep Time5

Cook Time8

Course: Appetizer, Condiment

Cuisine: American

Keyword: Bonderzawia berkeleyi recipe

Servings: servings

Calories: 98kcal

Author: Alan Bergo

Cost: 1

Equipment

1 10 inch nonstick saute pan or cast iron skillet
1 wooden spoon
1 Paper towel

Ingredients

3 oz Berkeley's polypore tender edges
1 pinch Kosher salt to taste
Fresh ground black pepper to taste
1 sprig Fresh rosemary 8-10 leaves
5 teaspoons Cooking oil such as grapeseed or light olive oil

Instructions

Using a very sharp paring knife, slice the mushrooms into slices as long and thin as you can.
Heat the oil in the skillet over medium-high heat. Add the mushrooms and cook until wilted and their water's evaporated, about 2-3 minutes. Your goal is to cook the mushrooms gently and slowly until they turn brown and crisp.
Add the rosemary leaves to the pan. Turn the heat to medium, stir, season with a pinch of salt, and continue cooking for another 2-3 minutes. Please refer to the video here.
By this time the mushrooms should start to brown around the edges. Monitor the heat of the pan closely at this point, turning it to low if needed to avoid burning them.
Once the mushrooms are light golden and the edges begin to curl, turn the heat off and allow them to continue cooking for a minute with the residual heat, stirring them slowly with a wooden spoon to cool.
The mushrooms should be mostly an even, golden brown, and should sound crisp as they move in the pan.
Transfer the mushrooms to a tray with a paper towel, sprinkle with salt and eat hot or at room temperature. Eat the crisp basil leaves mingled with the mushrooms.

Video

Notes

This recipe will also work with Ischnoderma resinosum, black staining polypores, hen and chicken of the woods.

Nutrition