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.
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Juan Cerda
[email protected]I'm going to try making these fries with different types of mushrooms.
JOHURA SULTANA RIM
[email protected]I think these fries would be even better if they were served with a dipping sauce.
Beto Vazquez
[email protected]These fries are a bit too oily for my taste.
anastasia ivanova
[email protected]I'm not a big fan of mushrooms, but these fries were actually really good. I might even make them again.
Black Tz
[email protected]These fries are a great way to use up leftover portobello mushrooms.
Busi Ngobese
[email protected]I'm definitely going to make these fries again. They're so delicious and easy to make.
Eugene Conklin
[email protected]These fries are a great appetizer or side dish. They're also perfect for parties and potlucks.
Kathie stevens
[email protected]I love that these fries are baked instead of fried. They're just as crispy and flavorful, but without all the added fat.
Katie Cramsey
[email protected]These fries are so easy to make! I had them on the table in under 30 minutes. They're perfect for a quick and easy weeknight meal.
Shakib Hassan
[email protected]I followed the recipe exactly, but my fries didn't turn out as crispy as I would have liked. I think I might have needed to cook them for a little longer.
Ben Colson
[email protected]These mushroom fries are a great way to get your kids to eat their vegetables. My kids loved them, and they didn't even realize they were eating mushrooms.
Ma Shakil
[email protected]I'm not usually a fan of mushrooms, but these fries were surprisingly delicious. The coating was crispy and flavorful, and the mushrooms were tender and juicy. I served them with a side of ranch dressing and they were perfect.
Angelica Flores
[email protected]These portobello mushroom fries were a hit at my dinner party! They were so crispy and flavorful. I used a combination of panko breadcrumbs and grated Parmesan cheese for the coating, which gave them a nice golden-brown color.