Portobello Mushroom Fries With Ponzu Dipping Sauce Recipes

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PORTOBELLO MUSHROOM FRIES WITH PONZU DIPPING SAUCE



Portobello Mushroom Fries With Ponzu Dipping Sauce image

I adopted this recipe after Mean Chef (IHHDRO) left the site. I have not yet prepared it, but will add input when I have a chance. From: Ed Brown - Seagrill Restaurant

Provided by Ms B.

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

8 portabella mushrooms
2 cups all-purpose flour
2 cups club soda
2 large eggs
1 teaspoon kosher salt
5 cups canola oil
sea salt
1/2 teaspoon soy sauce
1 1/2 tablespoons ketjap manis
1/2 teaspoon Thai fish sauce
3 tablespoons mirin
1 teaspoon rice wine vinegar
1 slice fresh ginger, smashed

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.

Nutrition Facts : Calories 2723.5, Fat 275.9, SaturatedFat 20.3, Cholesterol 105.8, Sodium 676.1, Carbohydrate 57.3, Fiber 4.2, Sugar 3.6, Protein 14

PORTABELLA MUSHROOM FRIES



Portabella Mushroom Fries image

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

peanut oil, for frying
5 large portabella mushrooms
1/2 cup all-purpose flour
1 1/2 cups panko breadcrumbs
1/4 cup finely grated parmigiano-reggiano cheese
2 tablespoons finely chopped fresh parsley leaves
1/2 teaspoon red pepper flakes
salt & freshly ground black pepper
3 eggs, lightly beaten

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

PORTABELLA MUSHROOM FRIES



Portabella Mushroom Fries image

Make and share this Portabella Mushroom Fries recipe from Food.com.

Provided by Lorrie in Montreal

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

4 large portabella mushroom caps
extra virgin olive oil, for drizzling, plus 1/4 cup
steak seasoning, such as Montreal Steak Spice or coarse salt and black pepper
2 eggs, beaten
1/4 cup flat leaf parsley, chopped
1 cup Italian seasoned breadcrumbs
1/2 cup grated parmesan cheese

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.

Nutrition Facts : Calories 224.4, Fat 7.9, SaturatedFat 3.4, Cholesterol 104.3, Sodium 764, Carbohydrate 24.7, Fiber 2.7, Sugar 4.1, Protein 14.1

PORTOBELLO MUSHROOM "FRIES"



Portobello Mushroom

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

4 large portobello mushroom caps
Extra-virgin olive oil, for drizzling, plus 1/4 cup
Steak seasoning blend, such as Montreal Steak Seasoning, or coarse salt and black pepper
2 eggs, beaten
1/4 cup flat-leaf parsley, chopped
1 cup Italian bread crumbs
1/2 cup shredded or grated Parmesan

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 MUSHROOM FRIES



Portobello Mushroom Fries image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Peanut oil, for frying
5 large portobello mushrooms
1/2 cup all-purpose flour
1 1/2 cup panko bread crumbs
1/4 cup finely grated Parmigiano-Reggiano
2 tablespoons finely chopped fresh parsley leaves
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper
3 eggs, lightly beaten

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.

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