twitter followers Stephen Davis (who also took the great photo). If you've read any of my books then you know that I have a love/hate relationship with mushrooms that is slowly but surely growing into pure love and I think these mushroom fries have sealed the deal. Just called me Mrs. Portobello (kinda lie Mrs. Potato Head but with less accessories).
Scrapping out the gills of the portobello changes the texture of the meaty mushroom and makes these thin strips of bello look just like little earthy fries. These fries will now and forever be my alternative to french fries and now my only problem is trying to figure out my favorite sauce to dip these treats in.
1/3 cup cornmeal
2/3 cup flour
1/4 cup nutritional yeast
2 tablespoons parsley or cilantro
salt and pepper to taste
1 egg equivalent Ener-G egg replacer, prepared or 1/4 cup soy yogurt
3 Portobello mushroom cap, gills scraped out, cut into strips
Preheat a deep fryer to 350oF or add about ½ inch of oil to a large frying pan and warm over medium heat. To test the heat, sprinkle a small drop of water into the oil. Once the water begins to pop, the oil is ready.
Combine cornmeal, flour, nutritional yeast, parsley/cilantro, salt and pepper in a shallow dish until combined.
Dredge mushroom strips through the prepared egg replacer or yogurt, then through flour mixture and fry in canola oil until golden and crispy. Serve with your favorite dipping sauce or just plain ole ketchup.