Season Me Happy

...celebrating flavorful food



mushroom
[muhsh-room, -roo m]
noun
1. any of various fleshy fungi including the toadstools, puffballs, coral fungi, morels, etc.
2. any of several edible species, especially of the family Agaricaceae, as Agaricus campestris (meadow mushroom or field mushroom) cultivated for food in the U.S.

by Susan Andrews

Portobello Fries

I am nuts for shrooms! Warning, this is a messy process!

My inspiration The View from Great Island

Ingredients & such

     2 large portobello mushroom caps
     1 cup buttermilk
     1 cup milk
     1 cup flour
     3/4 tsp salt
     3/4 tsp garlic salt
     fresh ground pepper
     paper towel lined baking sheet
     long tongs
     whisk
     oil for frying

Lemonnaise

     1/3 cup mayo
     fresh lemon juice to taste
     salt taste
     pepper to taste

Portobello Fries

To a mixing bowl add flour, salts, pepper, buttermilk & milk. Whisk to combine. Taste to see that it is well seasoned. Add salt as needed. Set aside. I like this batter because it’s not too hard or too crispy.

Heat about 1” of your favorite oil in the bottom of a skillet on medium high. I used sunflower oil.

Portobello Fries

While the oil is heating make your lemonnaise. Put mayo in a small bowl. Add lemon, salt & pepper to taste. Stir to combine. Set aside.

Portobello Fries

Cut your mushroom caps into 1/4” slices. Place on a plate. Set aside.

Line a pan with paper towels for draining cooked mushrooms.

Portobello Fries

With long tongs, dip a mushroom slice in the batter and place it in the oil.

Portobello Fries

Turn it occasionally until it’s nicely browned. If it browns too quickly turn your heat down a bit. If it browns too slowly then turn the heat up. Once your oil is at the right temperature continue dipping the mushroom slices in your batter and adding them to the oil. Fry turning several times until nicely browned. Repeat this process until the mushrooms are all fried.

Portobello Fries

Optional…...
I decided to double dip my second mushroom cap. I dipped a few mushroom pieces and put them in the oil, turned quickly to set the batter on both sides. Then I removed them and dipped them into the batter for a second coat & then back into the frying pan.

Portobello Fries

Once they are fried and drained, plate them and serve them with the lemonnaise. Oh so yum!

Portobello Fries

I liked them either way. Coated once or double coated. They were both really good.