Portobello Mushroom Fries Recipe

Introduction

Portobello Mushroom Fries are a crispy, flavorful alternative to traditional fries. Coated in a seasoned breadcrumb mix and fried to golden perfection, these mushroom fries make a delicious snack or appetizer. They pair wonderfully with spicy mayo or ketchup for dipping.

Ingredients

• 2 large portobello mushrooms, cut into 1/2 inch pieces
• 1 1/2 cups panko breadcrumbs
• 1 cup all-purpose flour
• 1 tbsp onion salt
• 2 tsp black pepper
• 2 tsp smoked paprika
• 2 tsp garlic powder
• 3 eggs
• 2 cups vegetable oil
• 1 tbsp parsley, minced

Instructions

1. Step 1: Cut mushrooms into approximately 1/2 inch wide strips. Don’t worry about uniformity in size.
2. Step 2: Prepare three bowls: put the panko breadcrumbs in the first, mix the flour, onion salt, black pepper, smoked paprika, and garlic powder in the second, and whisk the eggs in the third bowl.
3. Step 3: Dip each mushroom piece first into the flour mixture, then the eggs, and finally the panko breadcrumbs. Repeat this coating process for all mushroom pieces.
4. Step 4: Line a baking sheet with paper towels and set it aside for draining the fried mushrooms.
5. Step 5: Heat vegetable oil in a cast iron pan or Dutch oven to 370°F (190°C). The oil should be about 2 inches deep to allow proper frying.
6. Step 6: Fry the mushroom pieces in batches without crowding the pan. Cook each batch for 30 seconds to 1 minute, until the outside is golden and the mushrooms are cooked through.
7. Step 7: Use a slotted spoon to transfer the fried mushroom fries onto the paper towels to drain excess oil.
8. Step 8: Garnish with minced parsley and serve immediately with your favorite dipping sauces, such as sriracha mayo or ketchup.

Tips & Variations

• For extra flavor, add a pinch of cayenne pepper to the flour mixture for a spicy kick.
• Swap out vegetable oil for avocado oil for a slightly different taste and higher smoke point.
• If you prefer baking, arrange the coated mushrooms on a baking sheet and bake at 425°F (220°C) for 15-20 minutes, flipping halfway through.

Storage

Store leftover mushroom fries in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 375°F (190°C) for about 5-7 minutes to restore crispiness. Avoid microwaving, as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, you can use cremini or shiitake mushrooms, but portobellos have the best meaty texture for fries.

How do I keep the fries crispy?

Make sure not to overcrowd the pan while frying and drain the fries on paper towels immediately after cooking to remove excess oil. Reheating in the oven also helps maintain crispiness.

Portobello Mushroom Fries Recipe

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★★★★★

4.9 from 130 reviews

Crispy and flavorful Portobello Mushroom Fries, breaded with a seasoned panko coating and fried to golden perfection. These mushroom fries make a delicious appetizer or snack, served with your favorite dipping sauces like sriracha mayo or ketchup.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Serves 4
• Category: Appetizer
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Mushroom Fries

• 2 large portobello mushrooms, cut into 1/2 inch pieces

Coating

• 1 1/2 cups panko breadcrumbs
• 1 cup all purpose flour
• 1 tbsp onion salt
• 2 tsp black pepper
• 2 tsp smoked paprika
• 2 tsp garlic powder
• 3 eggs

Frying

• 2 cups vegetable oil

Garnish

• 1 tbsp parsley, minced

Instructions

1. Prepare the Mushrooms: Cut the portobello mushrooms into approximately 1/2 inch wide strips. Uniformity is not necessary, just focus on ensuring the pieces are manageable for frying.
2. Make the Coating Mixtures: Set up three bowls. In the first bowl, place the panko breadcrumbs. In the second bowl, mix the all purpose flour, onion salt, black pepper, smoked paprika, and garlic powder. In the third bowl, whisk the eggs thoroughly.
3. Coat the Mushrooms: Take each mushroom piece and first dip it in the flour mixture, then dip it in the whisked eggs, and finally coat it evenly with the panko breadcrumbs. Repeat for all mushroom pieces to ensure each strip is well coated.
4. Prepare for Frying: Line a baking sheet with paper towels to absorb excess oil after frying and set it aside.
5. Heat Oil: Heat the vegetable oil in a cast iron pan or Dutch oven to 370°F (188°C). Use enough oil to submerge the mushrooms about 2 inches deep. Adjust the quantity of oil depending on the size of your pan.
6. Fry the Mushroom Fries: Fry the coated mushroom strips in batches to avoid overcrowding the pan. Fry each batch for 30 seconds to 1 minute until the exterior is golden brown and crispy, and the inside is cooked through.
7. Drain and Garnish: Remove the fried mushrooms using a slotted spoon and place them on the prepared baking sheet lined with paper towels to drain off excess oil. Sprinkle with minced parsley for a fresh finish.
8. Serve: Serve the portobello mushroom fries hot with your choice of dipping sauces such as sriracha mayo and ketchup for a delightful snack or appetizer.

Notes

• Make sure the oil is heated to the correct temperature (370°F) to ensure crispy fries without excessive oil absorption.
• Frying in batches helps maintain the oil temperature and ensures even cooking.
• Use paper towels for draining to keep the fries crispy by removing excess oil.
• These fries are best enjoyed fresh and hot for optimal texture and flavor.
• You can customize the seasoning in the flour mixture to suit your taste preferences.

Keywords: Portobello mushroom fries, mushroom fries, fried mushrooms, vegetarian appetizer, crispy mushroom fries, panko breaded mushrooms, fried snacks