Crisp Portabella 'Fries'
- 4 medium portabella mushroom caps - (abt 1 lb)
- 1 large egg
- 1/3 cup plain dried bread crumbs
- 1/4 teaspoon salt
- 1/8 teaspoon freshly-ground black pepper
- 2 tablespoons vegetable oil
Cut portabellas in 1/2-inch thick slices. In a small bowl beat egg with the salt and pepper; on a plate, spread breadcrumbs. Dip mushroom slices in the egg mixture then coat with breadcrumbs shaking off excess.
In a large skillet, over medium heat, heat oil. Add portabella slices (do not crowd); cook, turning often, until golden on all sides, about 5 minutes. Repeat with remaining mushrooms.
This recipe yields 4 servings.