These fries are wonderful for appetizers with a sauce of your choosing or, the way I prefer them, with a sprinkle of sea salt and pepper or a squeeze of lime juice. The addition of cheese in the dredge makes it unecessary for much else. They also make a great side for a juicy steak. —dymnyno
2(easy to double or triple or...)
4 four inch portobello mushrooms (fresh so the caps are still a little tucked under)
1 cup Wondra (the fine flours sticks to the mushroom)
1 cup panko
2 eggs, beaten
1/2 cup grated parmesan cheese
1 teaspoon dried thyme
In This Recipe
Spoon out the insides of the mushrooms, including the stems, carefully so not to break the rim. Cut each mushroom into as many 3/4 to 1 inch wide strips as allows.
Mix the panko, thyme and the grated Parmesan cheese together.
Set up three stations: 1. bowl of Wondra, 2 bowl of eggs and 3. bowl of panko/cheese/thyme
Dip the mushroom strips, one at a time in the Wondra, then the egg, then the panko.
Have a large saute pan filled with about an inch of hot oil and saute the strips on both sides. Drain on paper towels.
Serve with a sprinkle of sea salt and pepper or with a squeeze of fresh lime.