My niece, Chase, was in town this past week visiting from KCMO, and as a typical weekend afternoon can go, we eventually had a tween and a toddler nibbling on our ankles, showing signs of crankiness, revolt, and an increase in youngster sarcasm—all signs of hunger. I had to think quick, so I scanned the kitchen counters. A couple of days earlier I had purchased a bag of Strawberry Parfait Apples from Gold Ridge Farms in Sebastopol, CA from Whole Foods. My niece gave me the idea of making apple chips, and since I had infused some sugar with candy cap mushrooms from FarWest Fungi the day before, that was a perfect idea. I know that the apples didn’t need sugar added to them, but the opportunity was just too good to pass up, and I was kind of curious as to whether or not it would have the kids wondering what I was doing with the sugar, mushrooms, and apples. Chase was definitely questioning what the hell I was using, and why the kitchen smelled like brown sugar. The scent was so strong that while she was nibbling on fresh strawberries from the Farmer’s Market, she asked if I had added brown sugar to those because they were so sweet. Nope! No sugar added to the strawberries. You’re smelling the candy cap mushroom infused sugar that I’m using on the apple chips. She was enthralled that mushrooms could be sweet, and a little wary that the chips would taste horrible. Luckily she trusted me, and when the chips were finished, she enjoyed them. We all enjoyed them!
4-5 apples (I used the Strawberry Parfait Apples—the flesh is beautiful!)
Candy cap mushroom infused sugar, less than ½ cup
Water Core the apples, then slice them thin, ~<1/4 inch (some people will use a mandolin, but those scare the shit out of me, so I just use a knife)
Place the slices in a bowl, squeeze the ½ lemon’s juice into the bowl, then cover the slices with water and let sit for 20 min. Drain the apples in a strainer while you heat the oven to 275 degrees. Cover a baking sheet with parchment paper, then place the apple slices on top of the parchment without the slices touching. Sprinkle the candy cap mushroom infused sugar over the top, then set in the oven on the middle rack. The apples should be done in about an hour. I checked on them every 20 minutes, turning the baking sheet half-way through. Unfortunately, there is no picture of the apple chips, because to be honest, once they cooled, we ate them so fast that I totally forgot to take a picture. I guess the kids weren’t the only ones in desperate need of a snack.
- Ingredients//4-5 apples (I used the Strawberry Parfait Apples—the flesh is beautiful!)
- ½ lemon
- Candy cap mushroom infused sugar, less than ½ cup