If you’re like me, you rediscover the fragrance of thyme around Thanksgiving and then spend the next few months looking for ways to incorporate the herb into every meal (at least until mint and basil call you away to spring). Proust had his buttery madeleines, thyme is my tie to the holidays.
This year, I couldn’t even wait: the first day it was cool enough to justify a sweater in the morning, Aron and I tried baking up some mushroom chips and then slipped a little thyme into a dipping sauce on the side. The mushrooms bake down to a tiny little snack, but it’s a delicious one.
How to bake mushroom chips:
Preheat oven to 400F.
Toss 1 pound of stemmed mushrooms (oysters work best) with a couple tablespoons of oil, and a 1/4-tsp of sea salt and a 1/4-tsp of black pepper.
Spread mushrooms on a wire rack in a large baking sheet.
Bake for about 35 minutes or until mushrooms are sizzling and lightly crisped.
Cool 5-10 minutes.
Serve with dipping sauce: we used mayonnaise, finely chopped shallot, and fresh thyme.