PORTOBELLO MUSHROOM RECIPE RECIPES
PORTOBELLO MUSHROOM FRIES RECIPE | THE NEELYS | FOOD NET…
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oil in a deep-fryer to 350 degrees F.
- Remove the gills and stems from the underside of the mushrooms and trim the edges off. Slice into 1/4-inch strips.
- Measure flour into a pie plate. In another pie plate or bowl, combine panko, Parmigiano, parsley, red pepper flakes and salt and pepper.
- Dredge the mushrooms in flour, followed by the egg wash and finally in the panko.
- Working in batches, place the breaded mushroom slices in the hot oil and fry for 3 to 4 minutes, until golden brown. Drain on a paper towel lined sheet tray.
PORTOBELLO MUSHROOM RECIPES | BBC GOOD FOOD
Whether they're stuffed, baked, covered in cheese or tossed with noodles, make the most of giant juicy portobello mushrooms with our flavour-packed recipes.
Provided by Good Food team
Number Of Ingredients 1
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From jamieoliver.com
Total Time 50 minutes
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Calories 246 calories per serving
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 246 calories per serving
- Put the shallots in a bowl and cover with hot water (this makes them easy to peel). Place the dried porcini in another bowl and cover with 150ml of boiling water, then set aside.
- Roughly chop the portobello mushrooms and halve any larger shiitake and chestnut mushrooms, leaving the small ones whole. Heat half of the butter with 1 tablespoon oil in a casserole pan over a medium heat. Fry the mushrooms in batches, until coloured but still firm, adding another tablespoon of oil between each batch. Tip the mushrooms into a bowl and set aside.
- Heat the remaining butter in the pan, peel the shallots, halving any larger ones, peel and cut the carrots into 2cm slices and fry for 8 minutes, or until the veg gets some colour, stirring occasionally. Peel and chop the garlic and add for the final 2 minutes.
- Add the thyme, bay and wine. Strain in the porcini liquid into the pan, roughly chop the porcini and add to the pan along with the tomato purée, then simmer for 25 minutes, or until the wine has reduced slightly and the veg are cooked through. Season to taste and fish out the thyme stalks and bay leaves.
- Stir the cooked mushrooms into the sauce along with any juices, heating through for a couple of minutes. Season and serve. Nice with some creamy mash on the side.
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