mushroom fries
notes
so like, ideally, you make a sauce to dip these in. tomato-based ones like tomato-basil pasta sauce fit the bill, but i feel like you could give them dip them in hummus, or give them a once-over with some truffle or sesame oil and be good to go as well. i ate these the first (and only) time i have ever been black-out drunk and apparently waxed poetic about how much i love my friends sheebs and llaron. i hope you can eat these while waxing poetic about your friends, too.
ingredients
Portabello Mushrooms :12 ounces of caps (or 1 pound, if you can only find whole mushrooms.)
Panko Bread-Crumbs :2 cups
Grated Parmesan Cheese :½ Cup (or 1 ounce)
Salt :1 ¾ Teaspoons
Red Pepper Flakes :¾ Teaspoon
Water :½ Cup
Eggs :2
Oil :2 Cups
Oregano :2 Teaspoons
Flour :½ Cup
instructions
1 . Take your portbello mushrooms. Snip the stems on out of them and then remove the gills by gently scraping them off with a spoon. If you don't scrape these guys off, your mushroom fries'll come out soggy with an aftertaste like mud. Cut the scooped caps into half-inch strips.
2 . Put your panko, parmesan cheese, oregano, red pepper flakes, and a teaspoon of salt in a bowl. Scoop half of the mix into a shallow dish, and keep the rest in the bowl.
3 . Whisk your flour, water, eggs, and ¾ teaspoon of salt together until they're smooth.
4 . Dump half your mushrooms into the batter at a time. Coat them, and individually bread them in your panko-mix.
5 . Swap our your panko mix after you've use it, and bread the remaining half of the mushrooms.
6 . Add your oil to a skillet bring it to medium heat (or around 350°F).
7 . Fry your breaded mushroom strips in the oil until they are golden brown. It should be about two or three minutes a side.
8 . Transfer your mushroom to a wire rack (or some paper towels) to drain oil off and serve.