Make Ahead

Portobello Mushroom Fries

by:
April 14, 2011
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

  • Serves 2(easy to double or triple or...)
Ingredients
  • 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
Directions
  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.

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