FRIED PORTABELLA MUSHROOM STRIPS
Crunchy with great texture. Never have leftovers when I make these. Serve with low fat Peppercorn Ranch Dressing as a dipping sauce. Besides using as an appetizer can use these to top burgers and steak sandwiches.
Provided by Mitch G.
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Clean and remove stems from mushrooms. Slice into 1/2" thick strips.
- Put flour in zip loc bag. Add mushroom slices (6-8 at a time) and shake to coat. Remove from bag and shake off excess flour.
- Beat eggs and milk together in a bowl and dip each mushroom slice to coat.
- Mix Panko crumbs, pepper, salt, garlic powder, and parmasan in a zip loc bag. Add mushrooms (again 6-8 at a time) and shake to coat.
- Heat oil in deep fryer to 300 degrees. Fry mushroom strips in small batches until golden and crispy (turn after a couple of minutes). Can also be pan fried.
- Drain and immediately salt to taste.
- Serve with low fat Peppercorn Ranch dressing for dipping.
VEGETARIAN CHICKEN-FRIED PORTOBELLO MUSHROOM STEAKS
Attention, vegetarians! You don't have to miss out on a classic blue-plate special any longer. Our mushroom version has the exact same breading used for chicken-fried steak (it works great), and we fry it until it's golden and crispy. Be generous with our flavor-packed veggie gravy (you can make it ahead and freeze it for up to a month).
Provided by Food Network Kitchen
Categories main-dish
Time 2h25m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Position an oven rack at the top of the oven, and preheat the broiler. Arrange the mushrooms on a baking sheet, and broil until the sides facing up begin to soften, about 5 minutes. Flip, and continue to broil until the sides facing up are soft, about 5 minutes more. Let cool.
- Put the mushrooms, gill-side up, between 2 pieces of plastic wrap, and pound to about 1/4 inch thick with a meat mallet. Season all over with 1/2 teaspoon salt.
- Whisk together the flour, baking powder and 1 teaspoon each salt and pepper in a shallow dish. Whisk together the milk and eggs in a separate shallow dish.
- Lower the oven heat to 250 degrees F. Put a rack over a rimmed baking sheet. Heat about an inch of oil to 350 degrees F in a large cast-iron skillet or Dutch oven over medium-high heat.
- While the oil heats, dredge each mushroom in the flour mixture to completely coat; shake off any excess. Then dip into the egg mixture until fully coated; let the excess drip off. Return the mushroom to the flour mixture, and dredge a second time, until completely coated, pressing firmly into the flour mixture. Arrange on one side of the rack on the baking sheet.
- Add 2 of the breaded mushrooms to the hot oil, and cook, turning once, until crisp and golden, about 5 minutes total. Transfer the mushrooms to the unused side of the rack. When the oil comes back to temperature, repeat with the remaining 2 mushrooms and keep the first 2 warm in the oven.
- Serve the mushroom steaks with mashed potatoes and generous spoonfuls of hot gravy. Garnish with chives or scallions if using.
- Position an oven rack in the top position in the oven and preheat to 450 degrees F. Toss the onions, celery, carrots and garlic with the oil and 1 teaspoon salt on a rimmed baking sheet. Roast until the vegetables are charred in some places, 25 to 30 minutes.
- Bring the roasted vegetables, 1 cup water, mushrooms, thyme, sun-dried tomatoes, soy sauce, bay leaf and 1 teaspoon salt to a simmer in a medium saucepan over medium-high heat. Cook, stirring occasionally, until most of the liquid is gone, 8 to 10 minutes. Add 6 cups water and 1/2 teaspoon salt, and bring back to a simmer. Reduce the heat to medium-low, and gently simmer until reduced by about one third, about 45 minutes. Strain the stock into a large liquid measuring cup, then squeeze all the liquid out of the solids with the back of a ladle (there should be about 4 cups of stock); discard the solids. (If not making gravy right away, let the stock cool to room temperature, then refrigerate for up to 3 days or freeze for up to 1 month; warm slightly before making gravy.)
- Melt the butter in a medium saucepan over medium heat. Add the sage leaves to the butter, and stir for 30 seconds; remove the fried sage leaves, and set aside. Add the flour to the saucepan, and stir until smooth and lightly golden, about 2 minutes. Slowly pour in the warm stock while whisking constantly until smooth and thick, 8 to 10 minutes.
- Chop the fried sage, stir it and the parsley into the gravy and season to taste with pepper.
PANKO-CRUSTED PORTABELLA MUSHROOM BURGER
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 40m
Yield 4 burgers
Number Of Ingredients 13
Steps:
- Heat the peanut oil to 350 degrees F in a large cast-iron skillet.
- Heat a grill pan over medium-high heat. Grill the pineapple slices to get nice grill marks, about 2 minutes per side. Butter and grill the buns as well.
- Set up a breading station of flour, eggs and panko seasoned with salt and pepper, in 3 separate shallow dishes. Dredge each mushroom cap in the flour first, then the egg and finally the panko. Fry the breaded mushrooms until golden brown and cooked through, 4 to 5 minutes. Drain on a baking sheet lined with a cooling rack or paper towels.
- Whisk together the mayonnaise and teriyaki sauce in a small bowl.
- For the sandwich build: Spread some teriyaki mayo on the bottom and top halves of the buns. Top the bottom bun with a pineapple slice, a fried portobello mushroom cap, some onion slices and red lettuce leaf. Oh man!
FRIED PORTOBELLO MUSHROOMS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 1 egg with 1/4 cup milk and 1 teaspoon Worcestershire sauce; season with salt and pepper. Mix 1 cup panko with 1/4 cup chopped parsley and the zest of 1/2 lemon; season with salt and pepper. Dip 3 quartered portobello caps (gills scraped out) in the egg and dredge in the panko. Shallow-fry in olive oil until golden, 2 to 3 minutes per side. Sprinkle with salt. Serve with lemon wedges.
PORTOBELLO MUSHROOM FRIES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
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.
EASY PORTOBELLO MUSHROOM SAUTE
This quick and easy recipe tastes so good! You can substitute shallots for the onions if you wish. My family loves this recipe.
Provided by BRIDGET678
Categories Side Dish Vegetables Onion
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Warm 1 1/2 tablespoons olive oil and 1 1/2 tablespoons garlic flavored olive oil in a skillet over medium heat. Stir in onions and mushrooms; reduce heat to low, and cook until the mushrooms are soft and blackened and the onions are black around the edges. (Add additional olive oil as needed.) Turn the heat off, drizzle with 1 1/2 tablespoons olive oil, and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.
Nutrition Facts : Calories 348.8 calories, Carbohydrate 7.2 g, Cholesterol 10.4 mg, Fat 34 g, Fiber 1.9 g, Protein 6.6 g, SaturatedFat 6.3 g, Sodium 166.3 mg, Sugar 2.6 g
JIM'S BEER-BATTERED PORTOBELLO MUSHROOMS
If you like portobello mushrooms and like them deep-fried, this is for you! Delicious! Serve with a chipotle-aioli sauce for dipping.
Provided by JimChicago52
Categories Appetizers and Snacks Vegetable Mushrooms
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Whisk ale, flour, sesame seeds, cornstarch, and baking powder in a large bowl. The batter will be thick and slightly lumpy.
- Dip 7 to 8 strips of mushroom at a time into the batter, shaking off excess.
- Fry mushrooms in batches in the preheated oil until golden brown, 5 to 6 minutes.
Nutrition Facts : Calories 574.1 calories, Carbohydrate 54.6 g, Fat 31.5 g, Fiber 3.6 g, Protein 9.7 g, SaturatedFat 4.1 g, Sodium 256.6 mg, Sugar 4 g
DEEP FRIED PORTOBELLO MUSHROOMS
You are in for a real treat with this delicious and crispy vegetarian appetizer. Deep fried portobello mushrooms are quick and easy to make and made for sharing.
Provided by Slow The Cook Down
Categories Appetizer
Time 25m
Number Of Ingredients 8
Steps:
- Wipe and dry the mushrooms and cut in half and thickly slice.
- Beat together the eggs in one bowl.
- Mix together the rest of the ingredients in another (panko breadcrumbs, salt, pepper, onion and garlic powder).
- One by one, dip each piece of mushroom in the egg to coat, then fully cover with the panko mixture. Place on a lined baking sheet and repeat with all pieces.
- Heat a few sups of oil in a heavy bottomed pan or Dutch oven. You want to put enough in so that the mushrooms float in the oil and not touch the bottom of the pan.
- Heat the oil on a high heat. Test the heat by dropping in a couple of breadcrumbs, if they sizzle, the oil is hot enough.
- Place 4 pieces of the breaded mushrooms in the oil. Cook for a few minutes til golden brown, using tongs to flip the pieces over to brown all over. Place onto a lined baking sheet and repeat until all of the mushrooms are cooked.
Nutrition Facts : Calories 297 kcal, Carbohydrate 26 g, Protein 9 g, Fat 18 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 82 mg, Sodium 550 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
FRIED PORTABELLA MUSHROOMS
A local restaurant serves these and the waitress offered the recipe! I have made these at home several times and they are DH's favorite way to eat portabellas. Amounts are not given as everything depends on your taste and how many mushrooms that you have to serve.
Provided by Mysterygirl
Categories Vegetable
Time 7m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Slice mushrooms into strips.
- Dip mushroom slices in buttermillk, then flour, repeat.
- Deep fry mushrooms.
- When they are nice and golden, remove from fryer and sprinkle with salt and pepper.
- For sauce to dip: Mix sour cream with horseradish- to taste.
- Serve with dip or peppercorn-ranch dressing.
FRIED PORTABELLA MUSHROOMS
My son (14) came home with this recipe from his science teacher. I don't know why they were cooking mushrooms in class, but I'm glad they did.
Provided by TLJJB
Categories Vegetable
Time 8m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix egg and soy sauce (to taste) together.
- Dip mushroom slices in egg mixture.
- Dredge mushroom slices in bread crumbs and cheese that has been mixed together.
- Fry in a pan.
Nutrition Facts : Calories 53.1, Fat 2.6, SaturatedFat 0.8, Cholesterol 105.8, Sodium 540.3, Carbohydrate 2.8, Fiber 0.7, Sugar 1.1, Protein 5.1
PORTOBELLO MUSHROOM FRIES
Provided by Guy Fieri Bio & Top Recipes
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oil in a deep fryer (or a large, heavy-based pot) to 350 degrees F.
- Wipe the tops of the mushrooms with a damp cloth to clean, and then scrape the gills off from the underside with the back of a spoon. Trim the stem and slice into 1/4-inch strips.
- Place the flour into a rimmed dish, the beaten eggs in a second rimmed dish and sprinkle both with some salt and pepper. In a third dish add the panko, some Italian seasoning, the paprika, garlic powder, and some more salt and pepper. Mix well. Dredge the mushroom "fries" in the flour, followed by the egg mixture and finally in the seasoned panko.
- Working in batches of 5 to 6, fry the mushrooms in the hot oil until golden brown and crunchy, about 4 minutes. Drain on a wire rack over some paper towels and season once more with salt.
FRIED PORTABELLA MUSHROOMS
Categories Egg Mushroom Fry Cocktail Party Vegetarian Quick & Easy Fall Gourmet
Yield Makes about 30 hors d'oeuvres
Number Of Ingredients 7
Steps:
- Toss crumbs with 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl and spread on a large plate.
- Lightly beat eggs in a bowl. Dip mushroom slices 3 or 4 at a time into egg, letting excess drip off, then transfer to bread crumbs, pressing mushroom slices into crumbs to help adhere and turning to coat. (Coating will be uneven.) Transfer to a tray.
- Heat about 1 inch oil in a 3- to 4-quart heavy saucepan over moderate heat until it registers 350°F on thermometer. Fry mushrooms in batches of 7 or 8, turning over occasionally, until golden, 1 to 2 minutes per batch, returning oil to 350°F between batches. Transfer mushrooms with a slotted spoon as fried to paper towels to drain. Season with salt and serve warm.
PORTABELLA MUSHROOM FRIES
Make and share this Portabella Mushroom Fries recipe from Food.com.
Provided by cookiedog
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 315.7, Fat 7.7, SaturatedFat 2.6, Cholesterol 143.1, Sodium 445.4, Carbohydrate 45.8, Fiber 3.7, Sugar 5.4, Protein 15.9
FRIED PORTABELLA MUSHROOMS TOPS
This is one of the best appetizers you will find. The Portabellas are so rich and meaty you won't believe the taste
Provided by Chefpooky
Categories Vegetable
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Put enough oil in a pan and heat.
- Slice the tops about 1/2 in thick.
- Dip slices in egg and then seasoned bread crumbs.
- Place in oil and cook for 3-4 min per side or until golden brown.
- May be made 2 hrs in advance and kept in oven at 250.
Nutrition Facts : Calories 289.8, Fat 5.9, SaturatedFat 1.6, Cholesterol 106.3, Sodium 1094.7, Carbohydrate 46.1, Fiber 4, Sugar 5.4, Protein 13.4
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