MUSHROOM SNACK RECIPES RECIPES

Steps:

• Stir vinegar, soy sauce, oil, brown sugar, paprika, mustard and garlic powder together in a 9-by-13-inch baking dish. Add sliced mushrooms and stir to coat well. Cover and refrigerate for 8 hours or overnight.
• Preheat oven to 250 degrees F. Line 2 large baking sheets with parchment paper and set a wire rack on each of the baking sheets.
• Divide the mushrooms between the prepared racks, arranging them in a single layer, making sure not to overlap. Roast, rotating the pans halfway through, until the mushrooms are dried and shrunken, about 1 1/2 hours. They should have a chewy texture with crisp edges. Remove from oven and let cool completely.

Steps:

• Heat 2 tablespoons oil in a large skillet over medium until shimmering. Add beech, cremini, and oyster mushrooms and 1/2 teaspoon salt; cover and cook until mushrooms start to release their liquid, about 4 minutes. Uncover and cook, stirring occasionally, until mushrooms are tender and barely browned, 4 to 6 minutes. Transfer mushrooms to a large bowl. Wipe skillet clean.
• Add fennel seeds to skillet; toast over medium, stirring often, until fragrant, about 2 minutes. Remove skillet from heat; let cool slightly, about 2 minutes. Stir in shallots, vinegar, thyme, garlic, sugar, crushed red pepper, remaining 1 cup oil, and remaining 2 teaspoons salt until well combined. Return to heat over low; cook, stirring occasionally, until mixture is just warm, 3 to 5 minutes.