Pat and Gina Neely's Portobello Fries with Mustard Dipping Sauce

By drinkfairy

Ingredients

• For the Mushroom Fries:
• peanut oil (for frying)
• 5 portabello mushrooms
• 1/2 cup all-purpose flour
• 1 1/2 cup panko
• 1/4 cup parmesan cheese (finely grated)
• 2 tablespoons parsley (finely chopped)
• 1/2 teaspoons red pepper flakes
• kosher salt and pepper
• 3 eggs (lightly beaten)
• For the Mustard Sauce:
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 3 tablespoons dijon mustard
• 1 tablespoon whole-grain mustard
• 1 tablespoon chives (finely chopped)

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

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 1/2-inch strips.

Measure flour into a pie plate. In another pie plate or bowl, combine panko, Parmesan cheese, parsley, red pepper flakes and salt and pepper. Place the eggs in a third bowl.

Dredge the mushrooms in flour, followed by the egg wash, letting excess drip off, 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.

For Mustard Dipping Sauce: Mix all of the ingredients in a bowl.