Portabella Fries With Garlic Aioli Recipes

PORTABELLA FRIES WITH GARLIC AIOLI

Steps:

• In small bowl, mix garlic aioli ingredients; set aside.
• In deep fat fryer or 12-inch skillet, heat 2 to 3 inches oil to 375°F or over medium heat.
• In large bowl, beat egg, milk, flour and steak seasoning with whisk. In another large bowl, add bread crumbs. Add sliced mushrooms to batter, and toss well to coat evenly. Then add mushroom slices 1 at a time to bread crumbs, and coat well. Fry mushroom slices in hot oil 3 to 4 minutes, turning once, until deep golden brown.
• Drain mushrooms on paper towels or on cooling rack. Serve warm with garlic aioli as a dipping sauce.

BAKED PORTABELLA FRIES WITH AIOLI

Steps:

• mix all ingredients for the aioli and set in the fridge to let the flavors mingle.
• Preheat oven to 425f, grease two cookie sheets generously with vegetable oil (preferably olive).
• On a pasta plate, mix together the bread crumbs, Parmesan cheese, red crushed pepper flakes, garlic powder, oregano, salt and pepper, In a small to medium bowl, beat the eggs.
• Cut the portobella mushrooms into 1/4-1/2″ slices. One by one, dip the portobella slices in the beaten eggs and transfer to the plate with the bread crumb mixture, being sure to coat the mushrooms thoroughly. it's easiest if you use one hand for wet and one for dry.
• Place the bread crumb covered mushrooms on the baking sheet, drizzle with a little more oil, and bake for 15-20 minutes, checking on them after 10 and flipping them to ensure thorough baking. they should be crispy and browned.
• serve fries hot with aioli to dip.