Portobello Mushroom Fries
Servings 2 people
Ingredients
- 2 medium Portobello mushrooms (cut into ½-inch strips)
- ¼ cup all-purposed flour
- ½ tablespoon kosher salt
- ¼ teaspoon ground black pepper
- 1 large egg (beaten)
- 1 cup panko (Japanese breadcrumbs)
- ½ cup grated Parmesan
Garlic Mayonnaise:
- ¼ cup Kewpie (Japanese Mayonnaise) or regular mayonnaise
- 2 garlic cloves (smashed and minced)
- 1 teaspoon lemon juice
- salt
- ground black pepper
Instructions
- Preheat the oven to 425˚F (220˚C). Line a baking sheet with aluminum foil. Place a wire rack on top.
- Prepare three plates. For plate one, combine the flour, salt and pepper. For plate two, pour in the beaten egg. For the last plate, combine the panko and Parmesan.
- Roll the mushroom strips in the flour mixture. Dip into egg. Roll them in the panko mixture. Place them on the wire rack with and space them apart for ⅛-inch. Bake in the oven until golden brown and crispy, about 15 minutes.
- Meanwhile, combine the mayonnaise ingredients together.
- When the fries are done, serve immediately with garlic mayonnaise.
Notes
- I used Kewpie for the garlic mayonnaise. I like the sweetness of it. I also think it goes better with the fries. I recommend you using Kewpie for this recipe. But if you really can’t find it, use regular mayonnaise.