Portobello Fries Recipes

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

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 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

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 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 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.