Crispy Mushroom Fries Recipes

Steps:

• 1. Clean mushrooms with clean cloth or paper towel. Slice them about 1 1/2" thick. (Do not wash mushrooms. Washing makes them soggy and looses it's flavor.)
• 2. In a wide bowl, add sliced mushroom and sprinkle salt & pepper and mix well. Let stand for 15 minutes. (This helps the mushroom absorb all the salt and releases the water naturally.
• 3. Discard the excess water. Add red chili powder, corriander-cummin, and mix well. Toss lightly. Let stand again for another 10 minutes.
• 4. Heat your cast iron griddle or a non-stick pan. Drizzle 2tsp. oil to coat the bottom on the pan.
• 5. Coat generously, all the mushrooms with panko breading or corn meal. Fry on a medium heat for 2 to 3 minutes on each side. (Over-frying will make the mushroom get rubbery and will loose it's texture.) A great side dish. ENJOY!

Steps:

• Preheat a grill pan over medium high to high heat.
• Scrape the gills off the underside of portobello mushroom caps with a spoon. Brush caps gently with a damp cloth to clean them. Drizzle caps with oil to keep them from sticking to the grill pan and season the caps with steak seasoning or salt and black pepper.
• Grill mushrooms 3 or 4 minutes on each side under a loose tin foil tent until just tender. Remove from heat and cool 5 minutes.
• Slice grilled caps into 1/2-inch strips. Turn strips in egg, then coat in mixture of parsley, bread crumbs and cheese. Cook "fries" over medium high heat in enough extra-virgin olive oil to coat a nonstick skillet in a thin layer, about 1/4 cup. "Fries" will brown in 2 or 3 minutes on each side.