PORTOBELLO MUSHROOM FRIES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 25m
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.
FRIED MUSHROOMS
At my house, we don't like those fried mushrooms that are black and slimy where the breading slides easily off. This recipe is just a very crisp breading on a fresh mushroom. They'll 'pop' when you cut into them they are so fresh. Panko breadcrumbs are a polished bread crumb that you can find in an Asian market or the International section of your favorite food store and they make just a wonderful crunchier coating, too.
Provided by luvmybge
Categories Vegetable
Time 25m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Mix flour, cornstarch, baking powder and salt in a bowl.
- Add water to make a batter.
- Dip clean mushroom into batter letting excess batter drip off.
- I find it easier to stick a toothpick into the mushroom to dip it.
- After dipping into batter roll in Panko breadcrumbs to coat.
- Deep fry in oil until golden.
- We like to serve with cocktail sauce.
PORTOBELLO MUSHROOM "FRIES"
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
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.
CRISPY HOME FRIES
Super yummy and easy way to make crispy home fries that everyone will love! Serve as a side with your favorite breakfast!
Provided by Suzannah Cornue
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Cut potatoes into 3/4-inch cubes. Cut onion into 2 or 3 slices, then cut rings in half and separate the layers.
- Heat oil in a 10-inch nonstick skillet over medium-high heat. Add cubed potatoes to the hot skillet and season with garlic salt and seasoned salt. Spread them out evenly over the bottom and allow to cook for 5 to 8 minutes without turning. Turn, and continue cooking, turning every 5 to 8 minutes, until evenly browned.
- When potatoes have reached the desired color, add onion. Cook, stirring every couple of minutes, until onion is slightly cooked, 5 to 8 minutes longer.
- Carefully remove potatoes and onions from the oil and place on a paper towel-lined plate. Allow to cool for 2 to 5 minutes before serving.
Nutrition Facts : Calories 206 calories, Carbohydrate 40.3 g, Fat 3.6 g, Fiber 3.1 g, Protein 4.8 g, SaturatedFat 0.5 g, Sodium 151.2 mg, Sugar 2.1 g
CRISPY FRENCH-FRIED MUSHROOMS
Make and share this Crispy French-fried Mushrooms recipe from Food.com.
Provided by Chicagopm
Categories Vegetable
Time 35m
Yield 20 appetizers
Number Of Ingredients 10
Steps:
- Thoroughly mix flour, salt, baking powder and pepper.
- Beat egg yolk and milk together.
- Blend in the dry ingredients.
- Beat egg white until foamy, add sugar and beat until stiff but not dry.
- Fold into milk mixture.
- Dip mushrooms in batter.
- Drain.
- Roll in Chex cereal crumbs.
- Drop in a few at a time into deep, hot oil (385 degrees).
- Fry until golden brown, turning once.
Nutrition Facts : Calories 51.5, Fat 0.6, SaturatedFat 0.2, Cholesterol 11.1, Sodium 204, Carbohydrate 10, Fiber 0.5, Sugar 1.4, Protein 2
QUICK & CRISPY HOME FRIES
In order to get a crispy crust like the fries at your local diner you need to precook and cool them. When you pan fry a cold starch, it gets a beautifully crispy surface.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes
Time 45m
Yield 2
Number Of Ingredients 9
Steps:
- Arrange potato pieces evenly on a microwave-safe plate. Microwave on high until just tender, about 4 minutes. Let cool to room temperature. Cut potatoes into bite-size chunks.
- Heat butter and olive oil in a non-stick skillet over medium-high heat. When butter melts and starts to turn brown, swirl the pan and add the potatoes. Shake pan to arrange in an even layer. Season with salt, pepper, paprika, garlic powder, and onion powder.
- As potatoes brown, toss them and keep turning them every few minutes until they are crusty and crispy-edged and a rich reddish-brown color, 10 to 12 minutes. If potatoes seem to be cooking too quickly, reduce heat to medium. Serve topped with chopped chives.
Nutrition Facts : Calories 612.5 calories, Carbohydrate 101.1 g, Cholesterol 15.3 mg, Fat 19.8 g, Fiber 7.4 g, Protein 12.1 g, SaturatedFat 5.6 g, Sodium 146.9 mg, Sugar 3.8 g
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Cuisine AmericanTotal Time 25 minsCategory Appetizer, SideCalories 561 per serving
- Preheat oven to 425F/225C. Place a rack on top of a baking sheet (the rack really helps to get them super crispy!), lightly oil with cooking spray and set aside.
- Remove the stalks from each mushroom and using a spoon, scrape the gills (the black part from underneath) and discard. Slice into thin stripes (about 1/4-inch each).
- Prepare three separate bowls with the flour, the eggs and a mix of Panko breadcrumbs, parmesan and Italian seasoning.
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Category Healthy Portobello Mushroom RecipesCalories 280 per servingTotal Time 40 mins
- Preheat oven to 425°F. Place a wire rack on a large rimmed baking sheet; coat with cooking spray. If using whole portobellos, twist off and discard stems; use a spoon to scrape off the brown gills from the undersides of the caps. Slice the caps 1/2 inch thick.
- Spread flour in a shallow dish. Lightly whisk egg whites and water in another shallow dish. Combine panko, Parmesan, rosemary, 1 teaspoon garlic powder, salt and pepper in a third shallow dish.
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- Meanwhile, combine mayonnaise, buttermilk, chives, dill and the remaining 1 teaspoon garlic powder in a bowl. Serve the sauce with the mushrooms.
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