Portobello Fries Food

PORTOBELLO MUSHROOM FRIES

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.

PORTOBELLO FRIES

Steps:

• Because portobello mushrooms are delicate, be careful as you remove the stem.
• Using a small amount of water, wash the outside of the mushroom cap, gently washing away any dirt. Do not, for example, submerge the mushrooms to wash them.
• Instead, use the water to help remove the dirt and carefully use a paper towel or cloth towel to dry off the mushroom.
• Once cleaned, I cut the portobello mushrooms, lengthwise about 1/2 an inch wide, so they are all approximately the same size. As a result, the portobello fries will cook evenly.
• Now, assemble 2 wide bowls (to accommodate the size/length of the longest portobello fry; sizes may vary), and whisk plant-milk and dijon mustard in one bowl. In the other bowl combine the bread crumbs and nutritional yeast.
• Preheat the oven to 400.
• Dip each portobello stick into the plant milk mixture, and then dip it in the bread crumbs mixture; one at a time until all mushrooms are covered in bread crumbs.
• Lay each fry on a baking sheet, separated from each other, on a silicone mat or parchment paper.
• Cook at 400 for 20 minutes, flipping each fry over after cooking for 10 minutes.
• To avoid having to flip the portobello fries at the halfway point, I use my Copper Chef Crisper, and air-fryer in the oven.
• Preheat to 400.
• Dip each portobello stick into the plant milk mixture, and then dip it in the bread crumbs mixture; one at a time until all zucchini is covered in bread crumbs.
• Lay each fry in the base of the air-fry plan, separated from each other.
• Cook at 400 for 9 minutes
• Remove each batch and repeat this process until all the portobello fries are cooked.
• Add all ingredients to a high-speed blender
• Blend on high until smooth
• Cover and refrigerate until ready to serve

FRIED PORTOBELLO MUSHROOMS

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 FRIES

Steps:

• Mix 1 cup breadcrumbs, 1/4 cup grated pecorino, 2 tablespoons chopped parsley and some salt and pepper in a bowl. Beat 1 egg with 2 tablespoons water in another bowl. Scrape the gills from 3 portobello mushroom caps; cut into strips. Dredge in flour; dip in the egg, then the crumbs. Fry in 350 degrees F vegetable oil until golden. Serve with ketchup.

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.

PORTOBELLO FRIES WITH PONZU SAUCE

Steps:

• Heat oil to 325 degrees. Cut mushrooms crosswise into 3/8-inch-thick slices. Lightly dust them with 2 tablespoons flour; set aside. In a medium bowl, whisk together flour, club soda, eggs, and coarse salt to form a batter.
• Dip portobello fries into batter. Blanch fries in hot oil. Drain on a paper towel-lined baking sheet. Let cool. Heat oil to 375 degrees. Cook the blanched fries in hot oil until golden brown and crispy. Drain on a paper towel-lined baking sheet. Season with sea salt, and serve with ponzu sauce.

PORTOBELLO FRITES

Steps:

• 1. Preheat the oven to 400°F. Puncture each potato with a fork three times, sprinkle each with 1/2 teaspoon of the coarse sea salt, and wrap individually in foil. Bake until tender to the touch, about 40 minutes. Unwrap the potatoes and let cool; when cool enough to handle, cut each into eight wedges. Set aside.
• 2. While the potatoes are cooling, whisk together the olive oil, 1 teaspoon of the salt, the garlic, pepper, and shallots in a small bowl.
• 3. Place the portobello caps on a sheet pan with rimmed edges and coat them evenly on both sides with the olive oil mixture, leaving them rounded sides up. Roast until soft in the middle, 8 to 12 minutes.
• 4. Transfer the portobello caps to a plate, still rounded sides up, and set aside to cool. Pour the wine, vegetable stock, and mustard onto the warm sheet pan to mix with the mushroom cooking juices. Scrape any solids off the tray, then carefully pour this mixture into a large saucepan. Heat the mixture over medium heat until reduced by half, 8 to 10 minutes.
• 5. Stir the tarragon into the red wine sauce. Remove the saucepan from the heat and cover to keep warm.
• 6. In a large sauté pan, heat the canola oil over high heat. When the oil is very hot, carefully fry a few potato wedges at a time until they turn brown on all sides, about 6 minutes. Transfer the frites as they are done to a plate lined with paper towels and sprinkle them lightly with the remaining 1 teaspoon salt.
• 7. Reheat the portobello caps in the oven if necessary. Serve smothered with red wine sauce and frites on the side.

PORTOBELLO MUSHROOM FRIES WITH PONZU DIPPING SAUCE

Steps:

• For the Sauce: Mix the soy sauce, Ketjap Manis, Thai fish sauce, Mirin and rice wine vinegar.
• Add the ginger and marinate overnight.
• Strain the sauce through a fine chinois or sieve.
• For the Fries: Remove the stems and the gills from the bottom of the Portobello mushrooms.
• Cut the mushrooms like steak fries.
• Lightly dust the mushrooms with 2 tablespoons of flour.
• Mix the remaining flour, club soda, eggs and kosher salt to form a batter.
• Dip the Portobello fries in this tempura batter.
• Blanch the fires in the Canola oil at 325 degrees F.
• Drain on a dry towel and let cool.
• Heat the oil to 375 degrees F.
• Cook the blanched fries in the hot oil until they are golden brown and crispy.
• Drain on a dry towel and season with the sea salt.

PORTABELLA 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 spice 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.

PORTABELLA 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.