Crispy Mushroom Fries Recipes

PORTOBELLO MUSHROOM FRIES

Steps:

• 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.

PORTOBELLO MUSHROOM "FRIES"

Steps:

• 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.

FRIED MUSHROOMS

Steps:

• Mix flour, cornstarch, baking powder and salt in a bowl.
• Add water to make a batter.
• Dip clean mushroom into batter letting excess batter drip off.
• I find it easier to stick a toothpick into the mushroom to dip it.
• After dipping into batter roll in Panko breadcrumbs to coat.
• Deep fry in oil until golden.
• We like to serve with cocktail sauce.