Make Ahead

Portobello Mushroom Fries

April 14, 2011
3 Ratings
  • Serves 2(easy to double or triple or...)
Author Notes

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

What You'll Need
  • 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
  1. 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.
  2. Mix the panko, thyme and the grated Parmesan cheese together.
  3. Set up three stations: 1. bowl of Wondra, 2 bowl of eggs and 3. bowl of panko/cheese/thyme
  4. Dip the mushroom strips, one at a time in the Wondra, then the egg, then the panko.
  5. Have a large saute pan filled with about an inch of hot oil and saute the strips on both sides. Drain on paper towels.
  6. Serve with a sprinkle of sea salt and pepper or with a squeeze of fresh lime.

See what other Food52ers are saying.

  • lorigoldsby
  • boulangere
  • MyCommunalTable
  • Midge
  • wssmom

10 Reviews

Pizzapie June 11, 2012
Fricken amazing...These are going on my restaurant menu! Thanks..
lorigoldsby December 4, 2011
I cant wait to try these! i missed these somehow before.
boulangere December 3, 2011
I LOVE these!
MyCommunalTable July 2, 2011
I am inspired. I have some mushrooms. I will be making this. Thanks.
boulangere May 1, 2011
I remembered seeing these during the mushroom contest, but couldn't remember whose they were, and here they are. I have a flat of portobellos that have your name all over them this week.
Midge April 18, 2011
wssmom April 15, 2011
Lizthechef April 15, 2011
Great idea! Look wonderful -
mrslarkin April 15, 2011
Wow! Gorgeous!!
gingerroot April 15, 2011
These sound ridiculously good. Can't wait to try them with a nice steak.