JIM'S BEER-BATTERED PORTOBELLO MUSHROOMS
If you like portobello mushrooms and like them deep-fried, this is for you! Delicious! Serve with a chipotle-aioli sauce for dipping.
Provided by JimChicago52
Categories Appetizers and Snacks Vegetable Mushrooms
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Whisk ale, flour, sesame seeds, cornstarch, and baking powder in a large bowl. The batter will be thick and slightly lumpy.
- Dip 7 to 8 strips of mushroom at a time into the batter, shaking off excess.
- Fry mushrooms in batches in the preheated oil until golden brown, 5 to 6 minutes.
Nutrition Facts : Calories 574.1 calories, Carbohydrate 54.6 g, Fat 31.5 g, Fiber 3.6 g, Protein 9.7 g, SaturatedFat 4.1 g, Sodium 256.6 mg, Sugar 4 g
FRIED PORTOBELLO MUSHROOMS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 1 egg with 1/4 cup milk and 1 teaspoon Worcestershire sauce; season with salt and pepper. Mix 1 cup panko with 1/4 cup chopped parsley and the zest of 1/2 lemon; season with salt and pepper. Dip 3 quartered portobello caps (gills scraped out) in the egg and dredge in the panko. Shallow-fry in olive oil until golden, 2 to 3 minutes per side. Sprinkle with salt. Serve with lemon wedges.
PORTABELLA FRIES WITH GARLIC AIOLI
An easy vegetarian side that's ready in only 25 minutes, our breaded and fried portabella mushrooms are perfect with our homemade garlic aioli dipping sauce.
Provided by By Angie McGowan
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In small bowl, mix garlic aioli ingredients; set aside.
- In deep fat fryer or 12-inch skillet, heat 2 to 3 inches oil to 375°F or over medium heat.
- In large bowl, beat egg, milk, flour and steak seasoning with whisk. In another large bowl, add bread crumbs. Add sliced mushrooms to batter, and toss well to coat evenly. Then add mushroom slices 1 at a time to bread crumbs, and coat well. Fry mushroom slices in hot oil 3 to 4 minutes, turning once, until deep golden brown.
- Drain mushrooms on paper towels or on cooling rack. Serve warm with garlic aioli as a dipping sauce.
Nutrition Facts : ServingSize 1 Serving
FRIED PORTABELLA MUSHROOM STRIPS
Crunchy with great texture. Never have leftovers when I make these. Serve with low fat Peppercorn Ranch Dressing as a dipping sauce. Besides using as an appetizer can use these to top burgers and steak sandwiches.
Provided by Mitch G.
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Clean and remove stems from mushrooms. Slice into 1/2" thick strips.
- Put flour in zip loc bag. Add mushroom slices (6-8 at a time) and shake to coat. Remove from bag and shake off excess flour.
- Beat eggs and milk together in a bowl and dip each mushroom slice to coat.
- Mix Panko crumbs, pepper, salt, garlic powder, and parmasan in a zip loc bag. Add mushrooms (again 6-8 at a time) and shake to coat.
- Heat oil in deep fryer to 300 degrees. Fry mushroom strips in small batches until golden and crispy (turn after a couple of minutes). Can also be pan fried.
- Drain and immediately salt to taste.
- Serve with low fat Peppercorn Ranch dressing for dipping.
PORTABELLA MUSHROOM FRIES
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
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"
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
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
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
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.
PORTABELLA MUSHROOM FRIES
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
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
PORTOBELLO MUSHROOM FRIES WITH PONZU DIPPING SAUCE
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
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
FRIED PORTABELLA MUSHROOMS
Categories Egg Mushroom Fry Cocktail Party Vegetarian Quick & Easy Fall Gourmet
Yield Makes about 30 hors d'oeuvres
Number Of Ingredients 7
Steps:
- Toss crumbs with 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl and spread on a large plate.
- Lightly beat eggs in a bowl. Dip mushroom slices 3 or 4 at a time into egg, letting excess drip off, then transfer to bread crumbs, pressing mushroom slices into crumbs to help adhere and turning to coat. (Coating will be uneven.) Transfer to a tray.
- Heat about 1 inch oil in a 3- to 4-quart heavy saucepan over moderate heat until it registers 350°F on thermometer. Fry mushrooms in batches of 7 or 8, turning over occasionally, until golden, 1 to 2 minutes per batch, returning oil to 350°F between batches. Transfer mushrooms with a slotted spoon as fried to paper towels to drain. Season with salt and serve warm.
BAKED PORTABELLA FRIES
Meaty portabella mushrooms make deliciously crispy oven fries, in a quick-fix recipe that requires only 15 minutes of prep time.
Provided by Inspired Taste
Categories Appetizer
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Line large cookie sheet with foil or cooking parchment paper.
- In shallow dish, place flour. In another dish, beat eggs slightly with fork. In third dish, mix bread crumbs, 1/4 cup cheese and the grill seasoning.
- Coat mushroom slices with flour, then dip in eggs and coat with bread crumb mixture. Place mushrooms on cookie sheet; spray mushrooms lightly with cooking spray.
- Bake 8 to 10 minutes, turning once, until golden brown and crispy.
- Sprinkle fries with 1 tablespoon cheese. Serve hot with ketchup.
Nutrition Facts : ServingSize 1 Serving
FRIED PORTABELLA MUSHROOMS
A local restaurant serves these and the waitress offered the recipe! I have made these at home several times and they are DH's favorite way to eat portabellas. Amounts are not given as everything depends on your taste and how many mushrooms that you have to serve.
Provided by Mysterygirl
Categories Vegetable
Time 7m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Slice mushrooms into strips.
- Dip mushroom slices in buttermillk, then flour, repeat.
- Deep fry mushrooms.
- When they are nice and golden, remove from fryer and sprinkle with salt and pepper.
- For sauce to dip: Mix sour cream with horseradish- to taste.
- Serve with dip or peppercorn-ranch dressing.
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