Baked Portabella Fries With Aioli Recipes

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PORTABELLA FRIES WITH GARLIC AIOLI



Portabella Fries with Garlic Aioli image

An easy vegetarian side that's ready in only 25 minutes, our breaded and fried portabella mushrooms are perfect with our homemade garlic aioli dipping sauce.

Provided by By Angie McGowan

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 10

1/4 cup mayonnaise
2 cloves garlic, grated
1 teaspoon white wine vinegar
Vegetable oil for frying
1 egg
1/4 cup milk
1/2 cup Gold Medal™ all-purpose flour
1 teaspoon steak seasoning
1 cup Progresso™ plain bread crumbs
2 large portabella mushrooms, gills removed, sliced

Steps:

  • In small bowl, mix garlic aioli ingredients; set aside.
  • In deep fat fryer or 12-inch skillet, heat 2 to 3 inches oil to 375°F or over medium heat.
  • In large bowl, beat egg, milk, flour and steak seasoning with whisk. In another large bowl, add bread crumbs. Add sliced mushrooms to batter, and toss well to coat evenly. Then add mushroom slices 1 at a time to bread crumbs, and coat well. Fry mushroom slices in hot oil 3 to 4 minutes, turning once, until deep golden brown.
  • Drain mushrooms on paper towels or on cooling rack. Serve warm with garlic aioli as a dipping sauce.

Nutrition Facts : ServingSize 1 Serving

BAKED PORTABELLA FRIES



Baked Portabella Fries image

Meaty portabella mushrooms make deliciously crispy oven fries, in a quick-fix recipe that requires only 15 minutes of prep time.

Provided by Inspired Taste

Categories     Appetizer

Time 25m

Yield 2

Number Of Ingredients 9

1/2 cup Gold Medal™ all-purpose flour
2 eggs
1 cup Progresso™ Italian style bread crumbs
1/4 cup shredded Italian cheese blend
1 teaspoon Montreal steak grill seasoning
2 portabella mushroom caps, cut into 1/4-inch slices
Cooking spray
1 tablespoon shredded Italian cheese blend
1/2 cup Muir Glen™ organic tomato ketchup

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.

Nutrition Facts : ServingSize 1 Serving

CRISPY HOME FRIES WITH PIMENTO AIOLI



Crispy Home Fries with Pimento Aioli image

Provided by Kardea Brown

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

Vegetable oil, for frying
Kosher salt
2 pounds Yukon gold potatoes, scrubbed and diced into 3/4-inch cubes
2 tablespoons cornstarch
1/2 cup mayonnaise
1 tablespoon diced pimentos
2 teaspoons red wine vinegar
1 teaspoon grated garlic
1 chipotle pepper plus 1 teaspoon chipotle sauce (from a can of chipotle in adobo)
Pinch of smoked paprika

Steps:

  • For the fries: Fill a large Dutch oven or a heavy bottomed saucepan two-thirds of the way with the oil. Heat over medium-high heat to 350 degrees F. Line a baking sheet with a wire rack.
  • Add 2 quarts water with 2 tablespoons salt in a large pot and bring to a boil. Add the potatoes, bringing the water back to a boil, and cook, about 5 minutes. The potatoes will be soft on the outside while still firm in the center. Drain in a colander and add to a large bowl to toss with the cornstarch and a heavy pinch of salt.
  • Add the potatoes to the hot oil a few at a time, stirring and flipping constantly until they are golden brown on all sides, about 4 minutes. Remove to the wire rack, sprinkle with salt and repeat with the remaining potatoes.
  • For the pimento aioli: Add the mayonnaise, pimentos, red wine vinegar, garlic, chipotle and paprika to a food processor and blend until smooth.
  • Add potatoes to a serving bowl and serve with the aioli drizzled over the top and on the side for dipping.

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