PORTOBELLO FRIES
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Mix 1 cup breadcrumbs, 1/4 cup grated pecorino, 2 tablespoons chopped parsley and some salt and pepper in a bowl. Beat 1 egg with 2 tablespoons water in another bowl. Scrape the gills from 3 portobello mushroom caps; cut into strips. Dredge in flour; dip in the egg, then the crumbs. Fry in 350 degrees F vegetable oil until golden. Serve with ketchup.
PORTOBELLO CHEESESTEAK FRIES
The secret to these cheesesteak loaded fries is that there's no steak. Portobello mushrooms packed with flavor are layered on fries with cheese sauce instead of sliced beef. Mushrooms for the win.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 450 degrees F.
- Gather your ingredients.
- For the fries: Line a baking sheet with fries and bake 25 minutes to very crispy.
- Stem and gill (scrape underside of caps with teaspoon) the mushrooms and wipe with damp towel to remove grit. Thinly slice the mushrooms. Melt 3 tablespoons of butter in large skillet over medium-high heat and when it foams add the mushrooms. Brown well until meaty in fragrance and well browned.
- Halve, peel and thinly slice onions and peel garlic. In a second large skillet over medium heat, melt 2 tablespoons butter then add the onions and season with salt, white pepper and bay leaf. Cook until tender, 8 to 10 minutes, stirring occasionally. Turn the heat up to medium-high to high, add about 3/4 cup water and let it absorb completely. Then lower heat to low and remove bay leaf.
- While onions cook, grate or chop the garlic. Add to mushrooms along with thyme, salt, black pepper, sherry, Marsala or wine, Worcestershire and soy sauce. Reduce heat to low.
- For the cheese sauce: In a sauce pot, melt butter over medium-high heat. Whisk in flour, add milk and while it thickens grate provolone. Add it and the cheddar in small handfuls to sauce.
- Top the fries with mushrooms, sweet, soft onions, cheese sauce, chopped giardiniera and/or cherry pepper rings and serve. OR layer slices of provolone on a roll with mushrooms, onions and chopped giardiniera.
PORTOBELLO MUSHROOM FRIES WITH PONZU DIPPING SAUCE
I adopted this recipe after Mean Chef (IHHDRO) left the site. I have not yet prepared it, but will add input when I have a chance. From: Ed Brown - Seagrill Restaurant
Provided by Ms B.
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- For the Sauce: Mix the soy sauce, Ketjap Manis, Thai fish sauce, Mirin and rice wine vinegar.
- Add the ginger and marinate overnight.
- Strain the sauce through a fine chinois or sieve.
- For the Fries: Remove the stems and the gills from the bottom of the Portobello mushrooms.
- Cut the mushrooms like steak fries.
- Lightly dust the mushrooms with 2 tablespoons of flour.
- Mix the remaining flour, club soda, eggs and kosher salt to form a batter.
- Dip the Portobello fries in this tempura batter.
- Blanch the fires in the Canola oil at 325 degrees F.
- Drain on a dry towel and let cool.
- Heat the oil to 375 degrees F.
- Cook the blanched fries in the hot oil until they are golden brown and crispy.
- Drain on a dry towel and season with the sea salt.
Nutrition Facts : Calories 2723.5, Fat 275.9, SaturatedFat 20.3, Cholesterol 105.8, Sodium 676.1, Carbohydrate 57.3, Fiber 4.2, Sugar 3.6, Protein 14
PONZU SAUCE
This ponzu sauce recipe comes courtesy of chef Edward Brown of Sea Grill in New York City. Serve this alongside a serving of portobello fries.
Provided by Martha Stewart
Categories Japanese Recipes
Yield Makes about 2/3 cup
Number Of Ingredients 6
Steps:
- In a small bowl, combine soy sauce, ketjap manis, fish sauce, mirin, and rice-wine vinegar. Add ginger. Cover, and let stand overnight. Strain through a fine sieve.
PORTOBELLO MUSHROOM FRIES
Steps:
- Preheat the oil in a deep fryer (or a large, heavy-based pot) to 350 degrees F.
- Wipe the tops of the mushrooms with a damp cloth to clean, and then scrape the gills off from the underside with the back of a spoon. Trim the stem and slice into 1/4-inch strips.
- Place the flour into a rimmed dish, the beaten eggs in a second rimmed dish and sprinkle both with some salt and pepper. In a third dish add the panko, some Italian seasoning, the paprika, garlic powder, and some more salt and pepper. Mix well. Dredge the mushroom "fries" in the flour, followed by the egg mixture and finally in the seasoned panko.
- Working in batches of 5 to 6, fry the mushrooms in the hot oil until golden brown and crunchy, about 4 minutes. Drain on a wire rack over some paper towels and season once more with salt.
PORTOBELLO FRIES WITH PONZU SAUCE
This recipe comes courtesy of chef Edward Brown of Sea Grill in New York City.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Heat oil to 325 degrees. Cut mushrooms crosswise into 3/8-inch-thick slices. Lightly dust them with 2 tablespoons flour; set aside. In a medium bowl, whisk together flour, club soda, eggs, and coarse salt to form a batter.
- Dip portobello fries into batter. Blanch fries in hot oil. Drain on a paper towel-lined baking sheet. Let cool. Heat oil to 375 degrees. Cook the blanched fries in hot oil until golden brown and crispy. Drain on a paper towel-lined baking sheet. Season with sea salt, and serve with ponzu sauce.
PORTABELLA FRIES WITH GARLIC AIOLI
An easy vegetarian side that's ready in only 25 minutes, our breaded and fried portabella mushrooms are perfect with our homemade garlic aioli dipping sauce.
Provided by By Angie McGowan
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In small bowl, mix garlic aioli ingredients; set aside.
- In deep fat fryer or 12-inch skillet, heat 2 to 3 inches oil to 375°F or over medium heat.
- In large bowl, beat egg, milk, flour and steak seasoning with whisk. In another large bowl, add bread crumbs. Add sliced mushrooms to batter, and toss well to coat evenly. Then add mushroom slices 1 at a time to bread crumbs, and coat well. Fry mushroom slices in hot oil 3 to 4 minutes, turning once, until deep golden brown.
- Drain mushrooms on paper towels or on cooling rack. Serve warm with garlic aioli as a dipping sauce.
Nutrition Facts : ServingSize 1 Serving
PORTOBELLO FRITES
Provided by Rich Landau
Categories Wine Mushroom Potato Vegetable Bake Fry Vegetarian Dinner Vegan Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 400°F. Puncture each potato with a fork three times, sprinkle each with 1/2 teaspoon of the coarse sea salt, and wrap individually in foil. Bake until tender to the touch, about 40 minutes. Unwrap the potatoes and let cool; when cool enough to handle, cut each into eight wedges. Set aside.
- 2. While the potatoes are cooling, whisk together the olive oil, 1 teaspoon of the salt, the garlic, pepper, and shallots in a small bowl.
- 3. Place the portobello caps on a sheet pan with rimmed edges and coat them evenly on both sides with the olive oil mixture, leaving them rounded sides up. Roast until soft in the middle, 8 to 12 minutes.
- 4. Transfer the portobello caps to a plate, still rounded sides up, and set aside to cool. Pour the wine, vegetable stock, and mustard onto the warm sheet pan to mix with the mushroom cooking juices. Scrape any solids off the tray, then carefully pour this mixture into a large saucepan. Heat the mixture over medium heat until reduced by half, 8 to 10 minutes.
- 5. Stir the tarragon into the red wine sauce. Remove the saucepan from the heat and cover to keep warm.
- 6. In a large sauté pan, heat the canola oil over high heat. When the oil is very hot, carefully fry a few potato wedges at a time until they turn brown on all sides, about 6 minutes. Transfer the frites as they are done to a plate lined with paper towels and sprinkle them lightly with the remaining 1 teaspoon salt.
- 7. Reheat the portobello caps in the oven if necessary. Serve smothered with red wine sauce and frites on the side.
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