CaliforniaCook
Banned
Portobello "Fries"
3-5 portobello mushrooms
1/2 cup all-purpose flour
1 1/2 cups bread crumbs -- panko
1/4-1/2 cup parmesan cheese -- finely grated
2 Tbsp. parsley -- finely chopped, fresh
1/2 tsp. Cayenne or Paprika (optional)
Salt and fresh ground black pepper
3 eggs -- lightly beaten
Preheat oil in a deep-fryer to 350 F. Remove gills and stems from mushrooms and trim the edges off. Slice into 1/4-1/2" strips.
Combine panko (or bread crumbs), Parmesan cheese, parsley, (cayenne or paprika) and salt and pepper. Dredge mushrooms in flour, then egg wash and finally in the panko.
Working in batches, place mushroom slices in the hot oil and fry 3-4 minutes, until golden brown. Drain on a paper towels.
Serve "fries" with marinara sauce, Horseradish Dipping Sauce (equal parts horseradish and sour cream), Honey Mustard or Thousand Island dressing.
3-5 portobello mushrooms
1/2 cup all-purpose flour
1 1/2 cups bread crumbs -- panko
1/4-1/2 cup parmesan cheese -- finely grated
2 Tbsp. parsley -- finely chopped, fresh
1/2 tsp. Cayenne or Paprika (optional)
Salt and fresh ground black pepper
3 eggs -- lightly beaten
Preheat oil in a deep-fryer to 350 F. Remove gills and stems from mushrooms and trim the edges off. Slice into 1/4-1/2" strips.
Combine panko (or bread crumbs), Parmesan cheese, parsley, (cayenne or paprika) and salt and pepper. Dredge mushrooms in flour, then egg wash and finally in the panko.
Working in batches, place mushroom slices in the hot oil and fry 3-4 minutes, until golden brown. Drain on a paper towels.
Serve "fries" with marinara sauce, Horseradish Dipping Sauce (equal parts horseradish and sour cream), Honey Mustard or Thousand Island dressing.
