Seriously. These were incredible. The most incredible veggie I’ve had in a long wintrywhile.
These were part of a Today Show segment on guilt free girls night in recipes, from ex-“Top Chef” contestant Candice Kumai. In her new cookbook, “Pretty Delicious,” she shares great options for guilt-free bites, so the Today Show claims.
Yes, those are mushrooms. Big, huge, juicy, fried portabella slices of mushrooms, coated in Panko crumbs, to absorb more grease. And yes, they were guilt free. That’s how good they are. Incredible. If I had more mushrooms, I’d be cooking them, again, tonight.
Portobello fries with creamy horseradish dip
- 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
- For fries
- 1/2 cup panko bread crumbs, did you know they make gluten free panko?!!
- 2 tablespoons finely chopped flat-leaf parsley
- 1 teaspoon sea salt
- 1/2 teaspoon cayenne
- 2 large eggs
- 4 large portobello mushrooms, stems removed
- 1/2 cup canola oil or vegetable oil
To make the dip: Whisk the mayonnaise, horseradish, Worcestershire, parsley and salt together in a small bowl. Cover with plastic wrap and refrigerate until serving.
To make the fries: Preheat the oven to 300 F. Whisk the panko, parsley, salt and cayenne in a medium bowl. Whisk the eggs in another shallow bowl until blended.
Slice the portobello mushrooms into 1/4-inch sticks. In small batches, dip the mushroom sticks first in the bowl of eggs, then in the bowl with the panko mixture, gently rolling the mushroom sticks to coat all four sides. Transfer to a plate.
Heat the oil in a large skillet over medium-high heat for 2 to 3 minutes. Add a small mushroom stick to the pan. If lots of little bubbles immediately surround the mushroom, then the oil is ready (if nothing happens, then the oil isn’t hot enough). Add about half of the sticks and fry until the sticks are golden and crisp on all sides, 4 to 6 minutes total. Transfer the fries to a paper towel-lined baking sheet and keep warm in the oven while you fry the remaining batches.
Okay, this recipe did need altered just a bit.
Double the dip, for sure. Mayo mixed with Sriracha sauce would, also, be incredible. Next time.
1 large mushroom cap person.
1 recipe of the dry dipping Panko part, per mushroom. And it’s best made up in a ziploc bag for dredging, *per serving*. The eggs get the panko gunky, then it won’t stick to the mushroom *fries*, so you need to make up another batch of the dry….. Just start out with a bag, bowl, whatever you want to do it in, but one recipe, of the dry mix per mushroom. Otherwise your drawer handles and ingredients get all gunky while you make more…. Trust me, on that. Or don’t. Just see for yourself……
We served them with this……..
Yup, that’s a corned beef. The house smelled magnificent, all day long!
And, yes, those are Reubens on light rye, with lots of kraut, extra mustard, the good kind, minus the cheese, it’s not needed. And besides we don’t do dairy…… Humans don’t need it…….