Best 9 Fried Portabella Mushroom Strips Recipes

PORTOBELLO MUSHROOM FRIES

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.

FRIED PORTOBELLO MUSHROOMS

Steps:

• Whisk 1 egg with 1/4 cup milk and 1 teaspoon Worcestershire sauce; season with salt and pepper. Mix 1 cup panko with 1/4 cup chopped parsley and the zest of 1/2 lemon; season with salt and pepper. Dip 3 quartered portobello caps (gills scraped out) in the egg and dredge in the panko. Shallow-fry in olive oil until golden, 2 to 3 minutes per side. Sprinkle with salt. Serve with lemon wedges.

PORTOBELLO MUSHROOM "FRIES"

Steps:

• 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.

PORTOBELLO MUSHROOM FRIES

Steps:

• Preheat the oil in a deep fryer (or a large, heavy-based pot) to 350 degrees F.
• Wipe the tops of the mushrooms with a damp cloth to clean, and then scrape the gills off from the underside with the back of a spoon. Trim the stem and slice into 1/4-inch strips.
• Place the flour into a rimmed dish, the beaten eggs in a second rimmed dish and sprinkle both with some salt and pepper. In a third dish add the panko, some Italian seasoning, the paprika, garlic powder, and some more salt and pepper. Mix well. Dredge the mushroom "fries" in the flour, followed by the egg mixture and finally in the seasoned panko.
• Working in batches of 5 to 6, fry the mushrooms in the hot oil until golden brown and crunchy, about 4 minutes. Drain on a wire rack over some paper towels and season once more with salt.

JIM'S BEER-BATTERED PORTOBELLO MUSHROOMS

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Whisk ale, flour, sesame seeds, cornstarch, and baking powder in a large bowl. The batter will be thick and slightly lumpy.
• Dip 7 to 8 strips of mushroom at a time into the batter, shaking off excess.
• Fry mushrooms in batches in the preheated oil until golden brown, 5 to 6 minutes.

CHICKEN FRIED PORTOBELLO MUSHROOM WITH MASHED POTATOES AND GRAVY

Steps:

• Stem and brush off surface debris from mushrooms. Whisk milk and eggs until incorporated. Add salt and pepper. Mix flour, bread crumbs, thyme, and additional salt and pepper.
• Heat butter in skillet. Dredge mushroom in egg wash, then in crumb mixture. Fry mushroom until golden brown on both sides. Serve with Mashed Potatoes and Gravy.
• Boil potatoes until fork tender. Drain well. Add remaining ingredients and mash well.
• Make the roux by melting butter in a saucepan. Add flour and stir until incorporated. Add heavy cream and stir well until simmering. Remove from heat and season with salt and pepper.

BAKED PORTABELLA FRIES

Steps:

• Heat oven to 425°F. Line large cookie sheet with foil or cooking parchment paper.
• In shallow dish, place flour. In another dish, beat eggs slightly with fork. In third dish, mix bread crumbs, 1/4 cup cheese and the grill seasoning.
• Coat mushroom slices with flour, then dip in eggs and coat with bread crumb mixture. Place mushrooms on cookie sheet; spray mushrooms lightly with cooking spray.
• Bake 8 to 10 minutes, turning once, until golden brown and crispy.
• Sprinkle fries with 1 tablespoon cheese. Serve hot with ketchup.

EASY PORTOBELLO MUSHROOM SAUTE

Steps:

• Warm 1 1/2 tablespoons olive oil and 1 1/2 tablespoons garlic flavored olive oil in a skillet over medium heat. Stir in onions and mushrooms; reduce heat to low, and cook until the mushrooms are soft and blackened and the onions are black around the edges. (Add additional olive oil as needed.) Turn the heat off, drizzle with 1 1/2 tablespoons olive oil, and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.

FRIED PORTABELLA MUSHROOMS

Steps:

• Slice mushrooms into strips.
• Dip mushroom slices in buttermillk, then flour, repeat.
• Deep fry mushrooms.
• When they are nice and golden, remove from fryer and sprinkle with salt and pepper.
• For sauce to dip: Mix sour cream with horseradish- to taste.
• Serve with dip or peppercorn-ranch dressing.