A shareable paleo plate! For the best results, use fresh oyster mushrooms.

Source: Better Homes and Gardens
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Mushroom Chips with Smoky Shallot Dip

Ingredients

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Directions

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  • Preheat oven to 400°F. Place a wire rack on a large baking sheet. In a large bowl combine first four ingredients (through cayenne pepper). Add mushrooms; toss to coat. Spread mushrooms on rack.

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  • Bake about 35 minutes or until mushrooms are brown, sizzling, and slightly crisp. Cool 5 to 10 minutes (mushrooms will crisp as they cool). Serve with Smoky Shallot Dip.

Nutrition Facts (Mushroom Chips with Smoky Shallot Dip)

301 calories; 30 g total fat; 9 g saturated fat; 3 g polyunsaturated fat; 16 g monounsaturated fat; 19 mg cholesterol; 276 mg sodium. 509 mg potassium; 8 g carbohydrates; 3 g fiber; 2 g sugar; 5 g protein; 0 g trans fatty acid; 171 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 6 mg niacin equivalents; 0 mg vitamin b6; 48 mcg folate; 0 mcg vitamin b12; 11 mg calcium; 2 mg iron;

Smoky Shallot Dip

Ingredients

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Directions

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  • In a small bowl combine Paleo Mayonnaise, shallot, thyme, and paprika. Cover and chill until ready to serve.

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Paleo Mayonnaise

Ingredients

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Directions

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  • In a wide-mouth pint jar or 2-cup liquid measuring cup combine first five ingredients (through cayenne pepper). Slowly add oil. If necessary, let stand until oil separates from egg mixture.

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  • Using an immersion blender, hold blender against bottom of jar and blend 20 to 30 seconds. When mixture is nearly combined and thickened, move blender up and down while blending to incorporate any remaining oil. (Or in a medium bowl whisk together first five ingredients [through cayenne pepper]. Slowly add oil in a thin, steady stream, whisking constantly until combined and thickened.)

  • Cover jar or transfer mayonnaise to an airtight container. Store in the refrigerator 3 to 5 days.

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Be sure your egg is pasteurized because it never gets cooked to kill harmful bacteria.

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