I would like to serve this with a dipping sauce as an appy (or as a side), & come up with ONE better recipe. Don't have a deep fryer, and not wild about mint. Any ideas for a dipping sauce as well? (One I recall seeing was banana ketchup - hopefully no ketchup was involved - perhaps it was a plantain-like? dipping sauce.)
Portobello Fries
YIELD: 4 servings
Breading:
1 lb. panko bread crumbs
8 oz. Parmigiano-Reggiano cheese, finely grated
4 oz. Romano cheese, finely grated
1 oz. ground black pepper
1 oz. crushed red pepper flakes
1/4 cup fresh Italian parsley, finely chopped
1/4 cup fresh mint leaves, finely chopped
1/4 cup lemon peel, finely grated
1/4 cup orange peel, finely grated
Mushrooms:
8 oz. sliced portobello mushrooms
1/4 cup all purpose flour, sifted
1/2 cup egg wash
1/2 cup savory breading (above)
Canola oil, for frying, heated to 350°
In a bowl, thoroughly combine breading ingredients.
Dredge portobello slices in flour, shake off excess. Place in egg wash followed by savory breading. Place breaded mushroom slices in hot oil for 2 to 3 minutes until golden brown. Drain and serve.
--------------
Portobello Fries
4 large portobello mushroom caps
Extra-virgin olive oil, for drizzling, plus 1/4 cup
Steak seasoning blend, such as Montreal Steak Seasoning, or coarse salt and black pepper
2 eggs, beaten
1/4 cup flat-leaf parsley, chopped
1 cup Italian bread crumbs
1/2 cup shredded or grated Parmesan
Preheat a grill pan over medium high to high heat.
Scrape the gills off the underside of portobello mushroom caps with a spoon. Brush caps gently with a damp cloth to clean them. Drizzle caps with oil to keep them from sticking to the grill pan and season the caps with steak seasoning or salt and black pepper.
Grill mushrooms 3 or 4 minutes on each side under a loose tin foil tent until just tender. Remove from heat and cool 5 minutes.
Slice grilled caps into 1/2-inch strips. Turn strips in egg, then coat in mixture of parsley, bread crumbs and cheese. Cook fries over medium high heat in enough extra-virgin olive oil to coat a nonstick skillet in a thin layer, about 1/4 cup. Fries will brown in 2 or 3 minutes on each side.
Portobello Fries
YIELD: 4 servings
Breading:
1 lb. panko bread crumbs
8 oz. Parmigiano-Reggiano cheese, finely grated
4 oz. Romano cheese, finely grated
1 oz. ground black pepper
1 oz. crushed red pepper flakes
1/4 cup fresh Italian parsley, finely chopped
1/4 cup fresh mint leaves, finely chopped
1/4 cup lemon peel, finely grated
1/4 cup orange peel, finely grated
Mushrooms:
8 oz. sliced portobello mushrooms
1/4 cup all purpose flour, sifted
1/2 cup egg wash
1/2 cup savory breading (above)
Canola oil, for frying, heated to 350°
In a bowl, thoroughly combine breading ingredients.
Dredge portobello slices in flour, shake off excess. Place in egg wash followed by savory breading. Place breaded mushroom slices in hot oil for 2 to 3 minutes until golden brown. Drain and serve.
--------------
Portobello Fries
4 large portobello mushroom caps
Extra-virgin olive oil, for drizzling, plus 1/4 cup
Steak seasoning blend, such as Montreal Steak Seasoning, or coarse salt and black pepper
2 eggs, beaten
1/4 cup flat-leaf parsley, chopped
1 cup Italian bread crumbs
1/2 cup shredded or grated Parmesan
Preheat a grill pan over medium high to high heat.
Scrape the gills off the underside of portobello mushroom caps with a spoon. Brush caps gently with a damp cloth to clean them. Drizzle caps with oil to keep them from sticking to the grill pan and season the caps with steak seasoning or salt and black pepper.
Grill mushrooms 3 or 4 minutes on each side under a loose tin foil tent until just tender. Remove from heat and cool 5 minutes.
Slice grilled caps into 1/2-inch strips. Turn strips in egg, then coat in mixture of parsley, bread crumbs and cheese. Cook fries over medium high heat in enough extra-virgin olive oil to coat a nonstick skillet in a thin layer, about 1/4 cup. Fries will brown in 2 or 3 minutes on each side.
Last edited: