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Portobello fries with creamy horseradish dip

Servings:
4 servings
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Ingredients

For dip
  • 2 tablespoon light mayonnaise
  • 2 teaspoon prepared horseradish flat-leaf parsley
  • 1 teaspoon finely chopped Worcestershire sauce
  • 1 teaspoon cayenne
  • 1 teaspoon sea salt
For fries
  • 2 tablespoon light mayonnaise
  • 2 teaspoon prepared horseradish flat-leaf parsley
  • 1 teaspoon finely chopped Worcestershire sauce
  • 1 teaspoon cayenne
  • 1 teaspoon sea salt
  • 1/2 cup panko bread crumbs
  • 2 tablespoon finely chopped flat-leaf parsley
  • 1 teaspoon sea salt
  • 1/2 teaspoon cayenne
  • 2 teaspoon large eggs
  • 4 teaspoon large portobello mushrooms, stems removed
  • 1/2 cup canola oil or vegetable oil

Preparation

Baking Directions:

To make the dip: Whisk the mayonnaise, horseradish, Worcestershire, parsley and salt together in a small bowl.

Cover with plastic wrap and refrigerate until serving.

To make the fries: Preheat the oven to 300 F.

Whisk the panko, parsley, salt and cayenne in a medium bowl.

Whisk the eggs in another shallow bowl until blended.

Slice the portobello mushrooms into 1/4-inch sticks.

In small batches, dip the mushroom sticks first in the bowl of eggs, then in the bowl with the panko mixture, gently rolling the mushroom sticks to coat all four sides.

Transfer to a plate.

Heat the oil in a large skillet over medium-high heat for 2 to 3 minutes.

Add a small mushroom stick to the pan.

If lots of little bubbles immediately surround the mushroom, then the oil is ready (if nothing happens, then the oil isn't hot enough).

Add about half of the sticks and fry until the sticks are golden and crisp on all sides, 4 to 6 minutes total.

Transfer the fries to a paper towel-lined baking sheet and keep warm in the oven while you fry the remaining batches.