Deep-fried portobello mushrooms
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Portobello mushrooms are the largest, most flavorful, and most delicious of the champignon family. Only their caps are used in this recipe. Three caps are enough to make an appetizer for four servings. The caps are cut into strips, coated in a mixture of breadcrumbs, grated pecorino cheese, and chopped fresh parsley, and fried in a generous amount of oil until golden brown and crispy. Place the fried mushrooms on paper towels to remove excess oil. The resulting strips are a delicious alternative to traditional chicken fingers. Dip them in ketchup and enjoy.
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Cooking the dish according to the recipe:
- In a bowl, combine 1 cup breadcrumbs, 1/4 cup grated Pecorino, 2 tablespoons chopped parsley, and a pinch of salt and black pepper. In another bowl, beat 1 egg with 2 tablespoons water.
- Scrape the gills off 3 portobello mushroom caps; cut the caps into strips. Dredge the mushrooms in flour; dip in egg, then in breadcrumbsFry in vegetable oil heated to 175°C until golden brown. Serve with ketchup.
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