D'arcy's Battered Portobello Mushrooms Recipe
Thick slices of portabellas, battered and deep fried until golden brown, served with cocktail sauce
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Ingredients
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Mushrooms
Batter
Frying
Cocktail Sauce
Method
Prepare the Mushrooms
- 1
Clean and Slice
Gently wipe the portobello mushrooms with a damp cloth to remove any dirt. Remove the stems and slice each mushroom into thick slices, about 1/2-inch thick.
Make the Batter
- 2
Mix Dry Ingredients
In a large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, and garlic powder. Whisk together until well combined.
- 3
Prepare the Frying Oil
- 4
Heat the Oil
In a large, deep pot or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure the right temperature.
Fry the Mushrooms
- 5
Dip and Fry
Dip each slice of portobello mushroom into the batter, allowing any excess to drip off. Carefully place the battered mushroom slices into the hot oil, frying in batches to avoid overcrowding.
- 6
Make the Cocktail Sauce
- 7
Combine Ingredients
In a small bowl, mix the ketchup, horseradish sauce, and lemon juice together until well combined.
Serve
- 8
Plate the Dish
Serve the battered portobello mushrooms hot, accompanied by the cocktail sauce for dipping.
