WEEKDAYS 1e|12c|p

Portobello Fries with Mustard Dipping Sauce

Pat and Gina Neely
Servings: 4
1 to 30 min

All French fries are good, but these are delicious. A different take on a classic!

  • Ingredients
  • step-by-step directions
Portobello Fries with Mustard Dipping Sauce
  • For the Mushroom Fries:
  • peanut oil (for frying)
  • 5 portabello mushrooms
  • 1/2 cup all-purpose flour
  • 1 1/2 cup panko
  • 1/4 cup parmesan cheese (finely grated)
  • 2 tablespoons parsley (finely chopped)
  • 1/2 teaspoons red pepper flakes
  • kosher salt and pepper
  • 3 eggs (lightly beaten)
  • For the Mustard Sauce:
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 3 tablespoons dijon mustard
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon chives (finely chopped)
  • For the Mushroom Fries: 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 1/2-inch strips.
  • Measure flour into a pie plate. In another pie plate or bowl, combine panko, Parmesan cheese, parsley, red pepper flakes and salt and pepper.  Place the eggs in a third bowl.
  • Dredge the mushrooms in flour, followed by the egg wash, letting excess drip off, 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.
  • For Mustard Dipping Sauce: Mix all of the ingredients in a bowl.
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