Portabella Mushroom Fries Recipes

PORTOBELLO MUSHROOM FRIES

Steps:

• Cut mushrooms into ~1/2 inch wide strips. Don't worry about the pieces being uniform.
• Prepare your coating. Take out 3 bowls. Add the panko breadcrumbs to one bowl. Next, add the flour, onion salt, black pepper, paprika, and garlic powder to the second bowl. Lastly, add the eggs to the third bowl and whisk.
• Take a mushroom piece and dip it into the flour mixture, then the eggs, and lastly the panko. Repeat the process for all of the mushroom pieces.
• Prepare a baking sheet by lining it with paper towels. Set aside.
• Heat vegetable oil in a cast iron pan or dutch oven to 370 degrees F. Make sure the vegetable oil comes up 2 inches in the pan. Adjust the oil to the pan you are using.
• Fry each mushroom for 30 seconds to 1 minute until the outside is golden and the inside is cooked. Fry in batches, so you don't crowd the pan. Once cooked, place mushroom fries onto the prepared baking sheet. The paper towels will drain excess oil.
• Garnish with minced parsley, and serve with dip of choice. I chose to serve it with sriracha mayo and ketchup.

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

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.

JIM'S BEER-BATTERED PORTOBELLO MUSHROOMS

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.

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.

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.

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 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.

AIR FRYER PORTOBELLO MUSHROOMS

Steps:

• Clean the portobello mushrooms with a damp (paper) towel. Then place the portobello mushrooms onto a large plate or into a baking dish.
• Add the oil, balsamic vinegar, salt, Italian seasoning, black pepper, and garlic powder to a small bowl and mix well.
• Brush both sides of the mushrooms with the spice dressing. If your portobello mushrooms are very big, you might want to add some extra salt, pepper, or garlic powder to ensure good spice coverage.
• Preheat the air fryer to 380 degrees Fahrenheit.
• Once it's hot, add the mushrooms to the air fryer with the cap side down. You can spoon any of the leftover dressing into them at this point. Make sure that the portobello mushrooms fit into the air fryer in one layer without overlap. If you can't fit them in all at once, cook them in two batches.
• Cook the mushrooms for 6-7 minutes for medium-sized mushrooms, and 8-10 minutes for large portobello mushrooms. Flip them over halfway through the cooking time. Since every air fryer is slightly different, your cook time can vary.
• When the portobello mushrooms are cooked to your liking, remove them from the air fryer and serve with dips of your choice, as a side dish or use them for a portobello burger.