Nordic Forest Crisps

While the tapioca cooks, grind the dried porcini mushrooms into a very fine powder using a spice grinder or a clean coffee grinder.

In a medium bowl, combine the drained tapioca pearls, porcini powder, nutritional yeast, and 1/2 teaspoon of fine sea salt. Mix thoroughly until all ingredients are well incorporated and the mixture is somewhat sticky.

Preheat your oven to its lowest possible temperature (e.g., 150-200°F / 65-95°C). Line two baking sheets with parchment paper. Alternatively, use a food dehydrator.

Using a small spoon or your fingers, spread the tapioca mixture very thinly (about 1-2mm thickness) onto the parchment paper in irregular, moss-like shapes. Aim for varied sizes and textures to mimic natural lichen. Leave some space between pieces.

Place the baking sheets in the oven (leaving the door slightly ajar to allow moisture to escape, if using an oven) or dehydrator. Dehydrate until the pieces are completely dry, brittle, and snap easily when bent, about 2-4 hours, depending on thickness and oven/dehydrator efficiency. They should be hard and transparent.

Once completely dry, break the large pieces into smaller, bite-sized 'moss' fragments. Store in an airtight container until ready to fry.

Heat the neutral oil in a deep pot or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C). Use a kitchen thermometer to monitor the temperature.

Carefully drop a few pieces of the dried tapioca 'moss' into the hot oil. Do not overcrowd the pot. They will puff up quickly and become golden brown and crispy, typically within 10-20 seconds. Watch them closely as they can burn quickly.

Using a slotted spoon, remove the fried crisps and transfer them to a plate lined with paper towels to drain excess oil.

Immediately sprinkle with a little extra fine sea salt, if desired, while still warm. Serve warm as an appetizer or garnish.