I need recipes for mushroom fries made in fast food centres?!
I need recipes for mushroom fries made in fast food centres?
Answers:
Mushroom Fries With Ponzu Dipping Sauce
8 portabello mushrooms
2 cups all-purpose flour
2 cups club soda
2 large eggs
1 teaspoon kosher salt
5 cups canola oil
sea salt
PONZU SAUCE (SOY DIPPING SAUCE)
1/2 teaspoon soy sauce
1 1/2 tablespoons ketjap manis
1/2 teaspoon Thai fish sauce
3 tablespoons mirin
1 teaspoon rice wine vinegar
1 slice fresh ginger, smashed
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.
Portobello Mushroom "Fries" Recipe
4 large portobello mushroom caps
Extra-virgin olive oil, for drizzling, plus 1/4 cup
Steak seasoning blend, such as Montreal Steak Seasoning, or coarse salt and black pepper
2 eggs, beaten
1/4 cup flat-leaf parsley, chopped
1 cup Italian bread crumbs
1/2 cup shredded or grated Parmesan
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.
-1 lb. whole fresh mushrooms
-1 egg
-1/2 c. flour
-1/4 c. milk
-1 tbsp. water
-Oil (for deep fat frying)
-Garlic salt
Method:-
1) Mix together egg, flour, milk and water.
2) Wash and clean mushrooms.
3) Heat oil over medium high temperature.
4) Dip mushrooms in batter and fry in oil.
5) Remove from oil and sprinkle with garlic salt.
ENJOY!!
i too have been searching for this delectable dish but it saddens me to say it is impossible to make
Portobello Mushroom "Fries"
Recipe courtesy Rachael Ray
Ingredients
4 large portobello mushroom caps
Extra-virgin olive oil, for drizzling, plus 1/4 cup
Steak seasoning blend, such as Montreal Steak Seasoning, or coarse salt and black pepper
2 eggs, beaten
1/4 cup flat-leaf parsley, chopped
1 cup Italian bread crumbs
1/2 cup shredded or grated Parmesan
Instructions
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.
*****This one is really good! Instead of grilling them, I just bake them in the oven...(350 for 15 min or so) or pan fry them.
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