Best Portabella Mushroom Fries - Recipe скачать в хорошем качестве

Best Portabella Mushroom Fries - Recipe

Crunchy on the outside, tender inside and simply delicious, so follow my simple steps to make your own. And visit my cooking blog for photos illustrations & the recipe text: http://the99centchef.blogspot.com/201... Ingredients 5 ounces of Portabella Mushrooms - usually 1-3 to a package 1/2 cup Flour 1 egg 2 slices of Bread (about 1/2 cup) - blended or fine chopped. Okay to use packaged Breadcrumbs. Any type of bread will do - even old hamburgers and hot dog buns. Oil for Frying - about 1/2 inch deep in the frying pan. Salt and Pepper to taste - you can season the raw breadcrumbs, or sprinkle it on cooked fries. *Depending on the package size of the mushrooms, you may need to add a little more flour, breadcrumbs, or egg. Ginger Mayo Dipping Sauce 3 tablespoons of Mayonnaise- light or regular 1 teaspoon of Dried Ginger - okay to use freshly grated (about 1/2 teaspoon or to taste.) Dried Garlic Powder is a delish substitution for Dried Ginger. Just mix the mayo and powered ginger all together, and store in the refrigerator until ready to use. Directions for Portabella Fries With a damp sponge, remove any dirt off mushroom caps, then pat dry. Add oil to a pan (about 1/2 inch deep) over medium-high heat. With a spoon scrape out the black fuzzy gills under the mushroom cap. Scrape until you start to see the beige flesh underneath - you don't need to remove every last bit. It's also okay to just slice the portabella mushroom whole, gills and all. If you are using small white or brown button mushrooms, cook them whole -- just wipe off any dirt. Trim stems if they are dried out. Slice the mushroom into about 1/2-inch thick pieces. If you like thicker fries then make the slices even wider. Now to make the coating ingredients. First up are the breadcrumbs. I have a small food processor, but you could also use a regular blender, to chop up 2 slices of bread. With a bit of work, you could also hand chop. It's okay to use packaged breadcrumbs, too. Tear bread slices into pieces, add to blender, and pulse until breadcrumbs are fine. Spread out breadcrumbs on a plate. Next, whisk one whole egg in a shallow bowl. And finally spread out 1/2 cup of flour on another plate. To coat the mushroom slices, first coat all sides of a slice in flour. Next, add the floured slice to the egg wash, again coating all sides. Finally, add wet mushroom slices to breadcrumbs and sprinkle crumbs all over. Repeat the steps until you have a plate of coated mushrooms ready to fry. You can work in batches if you have a lot of slices. The oil should be nice and hot by now (about 350 degrees). Carefully add the smallest slice to make sure the oil is up to temperature -- the slice should sputter and bubble right away. Add the other slice to fill the pan. Total frying time may vary, but should be around 5 -7 minutes for each batch of mushroom slices. Mainly watch the slice edges in the oil and look for a nice golden brown to form. Once this happens, turn the slices over to brown the other sides. The mushrooms will tenderize whether the breadcrumbs are light brown or dark brown -- it's up to you how you like it. When portabella mushrooms are done remove and drain on a wire rack or on paper towels. Serve with my Ginger Mayo Dip. You can also use regular ketchup.