Sometimes breaded, sometimes plain, fries are an irresistible finger food that can make a star out of any vegetable. Sweet potato fries have gained in popularity showing up on trendy restaurant menus. Zucchinis have the perfect shape for immitating a fry. While avocados seem awkward with this treatment, they are appearing on menus and cooking shows.
French Fries, always a mainstay at fast food restaurants, were once an honored item on President Jefferson’s White House dinner table. His “potatoes served in the French manner” was no doubt influenced by his stay in Paris in the late 1700’s.
And why not mushroom fries? Portobello’s huge caps make it possible to cut a lengthy strip. A light breading adds some crunch and extra flavor.
I like to bake my “fries”. It seems criminal to add copious amounts of fat to a fat free food. Baked on high heat in the oven you can achieve a much healthier “fry” with great flavor. A garlicky dipping sauce amps up the yum factor.
Substitute these mushroom fries for French fries the next time you grill a burger. Or try them as an appetizer with drinks on the patio and watch them disappear!
Slice mushrooms into strips
Coat with Flour
Dip in the egg
Roll in breadcrumbs and cheese
Place on parchment lined sheet pan and bake at 425 degrees for 15 minutes
One cup of mayonnaise
Add lemon and garlic
Mix in the dill
Serve up your mushrooms with the dipping sauce
2 large Portobello Mushrooms, sliced
½ cup flour
1 cup Panko breadcrumbs
½ cup parmesan cheese
Preheat oven to 425 degrees
Slice mushrooms into long strip
Put the flour in a shallow bowl, the egg in a bowl, and combine the breadcrumbs, cheese and pepper in another bowl.
Take one strip of mushroom and coat with the flour, then dip in egg, then the breadcrumb mixture.
Place them on a sheet pan lined with parchment paper. Drizzle with a little olive oil.
Bake at 425 degrees for about 15-20 minutes.
1 cup mayonnaise
4 garlic cloves, minced
1 lemon, juiced
1 Tbls. Dill
Salt and pepper
Mix all ingredients. Pour into a pretty bowl and surround with the mushroom fries.
About 3 servings