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Portobello mushroom fries

At first, I was a little disappointed in these because they didn’t taste very much like mushrooms. But then I realized, these are deep fried and battered, so what should I expect? They actually were really good. I would never sub them for french fries, or a mushroom side dish, but they are a good choice if I want to make something unique and tasty that’s not too healthy. I added a little flour to the panko just to help the breading stick. Dry breadcrumbs would help too.  I had some leftover balsamic glaze and it was amazing drizzled on top. I also dipped my fries in some pepperoni tomato sauce. I used the Neely’s recipe and it would be fun to experiment with their dipping sauce or the one I included below.

Ingredients

  • Peanut oil, for frying
  • 5 large portobello mushrooms
  • 1/2 cup all-purpose flour
  • 1 1/2 cup panko bread crumbs
  • 1/4 cup finely grated Parmigiano-Reggiano
  • 2 tablespoons finely chopped fresh parsley leaves
  • 1/2 teaspoon red pepper flakes
  • Salt and freshly ground black pepper
  • 3 eggs, lightly beaten

Directions

Preheat oil in a deep-fryer to 350 degrees F.

Remove the gills and stems from the underside of the mushrooms and trim the edges off. Slice into 1/4-inch strips.

Measure flour into a pie plate. In another pie plate or bowl, combine panko, Parmigiano, parsley, red pepper flakes and salt and pepper.

Dredge the mushrooms in flour, followed by the egg wash and finally in the panko.

Working in batches, place the breaded mushroom slices in the hot oil and fry for 3 to 4 minutes, until golden brown. Drain on a paper towel lined sheet tray.

Ingredients

  • Peanut oil, for frying
  • 5 large portobello mushrooms
  • 1/2 cup all-purpose flour
  • 1 1/2 cup panko bread crumbs
  • 1/4 cup finely grated Parmigiano-Reggiano
  • 2 tablespoons finely chopped fresh parsley leaves
  • 1/2 teaspoon red pepper flakes
  • Salt and freshly ground black pepper
  • 3 eggs, lightly beaten

Directions

Preheat oil in a deep-fryer to 350 degrees F.

Remove the gills and stems from the underside of the mushrooms and trim the edges off. Slice into 1/4-inch strips.

Measure flour into a pie plate. In another pie plate or bowl, combine panko, Parmigiano, parsley, red pepper flakes and salt and pepper.

Dredge the mushrooms in flour, followed by the egg wash and finally in the panko.

Working in batches, place the breaded mushroom slices in the hot oil and fry for 3 to 4 minutes, until golden brown. Drain on a paper towel lined sheet tray.

 

Ingredients

  • Peanut oil, for frying
  • 5 large portobello mushrooms
  • 1/2 cup all-purpose flour
  • 1 1/2 cup panko bread crumbs
  • 1/4 cup finely grated Parmigiano-Reggiano
  • 2 tablespoons finely chopped fresh parsley leaves
  • 1/2 teaspoon red pepper flakes
  • Salt and freshly ground black pepper
  • 3 eggs, lightly beaten

Directions

Preheat oil in a deep-fryer to 350 degrees F.

Remove the gills and stems from the underside of the mushrooms and trim the edges off. Slice into 1/4-inch strips.

Measure flour into a pie plate. In another pie plate or bowl, combine panko, Parmigiano, parsley, red pepper flakes and salt and pepper.

Dredge the mushrooms in flour, followed by the egg wash and finally in the panko.

Working in batches, place the breaded mushroom slices in the hot oil and fry for 3 to 4 minutes, until golden brown. Drain on a paper towel lined sheet tray

For dip:

  • 2 tablespoons mayonnaise
  • 2 teaspoons prepared horseradish
  • 1/2 teaspoon Worcestershire sauce
  • 1 teaspoon finely chopped flat-leaf parsley
  • 1/8 teaspoon sea salt
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