Portabella Fries With Garlic Aioli Recipes

Steps:

• mix all ingredients for the aioli and set in the fridge to let the flavors mingle.
• Preheat oven to 425f, grease two cookie sheets generously with vegetable oil (preferably olive).
• On a pasta plate, mix together the bread crumbs, Parmesan cheese, red crushed pepper flakes, garlic powder, oregano, salt and pepper, In a small to medium bowl, beat the eggs.
• Cut the portobella mushrooms into 1/4-1/2″ slices. One by one, dip the portobella slices in the beaten eggs and transfer to the plate with the bread crumb mixture, being sure to coat the mushrooms thoroughly. it's easiest if you use one hand for wet and one for dry.
• Place the bread crumb covered mushrooms on the baking sheet, drizzle with a little more oil, and bake for 15-20 minutes, checking on them after 10 and flipping them to ensure thorough baking. they should be crispy and browned.
• serve fries hot with aioli to dip.

Steps:

• Aioli: Combine garlic, yolks, lemon juice & salt in a bowl. Whisk to blend. Whisk in oils very slowly (a few drops at a time) to make mayonnaise. Vinaigrette: Combine shallots, vinegar, salt & pepper. Add olive oil and whisk to blend. Fritters: Slice mushroom caps 1/2 inch thick. Combine flour and 1/2 tsp salt in a large bowl. Whisk eggs and water in another bowl until frothy. Combine panko crumbs, thyme and 1-1/2 tsp salt in a third bowl. Dip mushroom strips one at a time in flour (shake off excess), then egg, then in crumbs. Transfer to a cookie sheet. (May be made 3-4 hours ahead to this point.) Heat peanut oil to 350 degrees. Fry strips 4-6 at a time, until golden brown. Drain on paper towels. Assembly: Toss greens with 2/3 of vinaigrette. Divide among 6-8 plates, or place on large platter. Top with hot mushrooms strips. Scatter shaved Parmesan over salad. Mix capers with remaining vinaigrette and drizzle over salad. Serve aioli separately for dipping.