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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
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Ingredients
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4 four inch portobello mushrooms (fresh so the caps are still a little tucked under)
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1 cup Wondra (the fine flours sticks to the mushroom)
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1 cup panko
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2 eggs, beaten
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1/2 cup grated parmesan cheese
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1 teaspoon dried thyme
Directions
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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.
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Mix the panko, thyme and the grated Parmesan cheese together.
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Set up three stations: 1. bowl of Wondra, 2 bowl of eggs and 3. bowl of panko/cheese/thyme
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Dip the mushroom strips, one at a time in the Wondra, then the egg, then the panko.
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Have a large saute pan filled with about an inch of hot oil and saute the strips on both sides. Drain on paper towels.
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Serve with a sprinkle of sea salt and pepper or with a squeeze of fresh lime.
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