Rivoli PORTOBELLO MUSHROOM FRITTERS

By CheeseDiva

Ingredients

• Aioli
• 2 garlic cloves, finely chopped
• 2 egg yolks
• 3 teaspoons fresh lemon juice
• 1/2 teaspoon salt
• 3/4 cup pure olive oil
• 1/4 cup extra virgin olive oil
• Vinaigrette
• 3 tablespoons sherry vinegar
• 1 tablespoon minced shallot
• Salt to taste
• 1 1/2 teaspoons pepper
• 5 tablespoons extra virgin olive oil
• 1/4 cup pure olive oil
• Fritters
• 4 cups all-purpose flour
• Pinch of salt + 1 tablespoon
• 4 eggs
• 1/4 cup water
• 4 cups panko crumbs
• 1 tablespoon chopped fresh thyme
• 1 pound stemmed portobello mushrooms, cut into 1/2-inch strips
• 6 cups peanut oil for frying
• 4 cups loosely packed arugula
• 1/2 cup thinly shaved Parmesan
• 1 tablespoon rinsed and coarsely chopped caper

Preparation

Step 1

Aioli: Whisk together garlic, egg yolks, lemon juice and salt. Gradually whisk in both oils until mixture resembles mayonnaise. Cover and refrigerate until ready to use.

Vinaigrette: Whisk together vinegar, shallot, salt and pepper. Gradually whisk in both oils until well blended.

Fritters: Combine flour and a pinch of salt in a large bowl. In another bowl, whisk eggs and water until frothy. In a third bowl, combine crumbs, thyme and 1 tablespoon salt. Dip mushroom strips, 1 at a time, into flour, then into egg mixture, then in crumbs. Transfer to a cookie sheet. May be done 3 to 4 hours ahead.

Heat peanut oil in a large saucepan to 350 degrees. Fry mushrooms 6 at a time until golden brown. Using a slotted spoon, transfer to paper towels to drain.

Toss arugula with 9 tablespoons vinaigrette. Divide among salad plates. Top with hot mushrooms. Scatter Parmesan over salads. Mix capers with remaining vinaigrette; drizzle over mushrooms. Serve aioli in individual cups for dipping.

Serves 6.