Parmesan Portabella Mushroom Fries Recipe
Hand cut into strips and battered in a superb blend of Italian seasonings, parmesan cheese, buttermilk and other secret ingredients. Served with creamy garlic parmesan sauce.
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Ingredients
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Mushroom Fries
Creamy Garlic Parmesan Sauce
Method
Mushroom Fries Preparation
Prepare the Mushrooms
Clean the Portabella mushrooms with a damp cloth and remove the stems. Slice each mushroom into fry-shaped strips, about 1/2 inch thick.
Prepare the Battering Mixture
In a large bowl, whisk together the all-purpose flour, cornstarch, Italian seasoning, garlic powder, salt, and black pepper until well combined.
Prepare the Buttermilk Dip
In another bowl, pour the buttermilk and set aside.
Batter the Mushrooms
Dip each mushroom strip first into the buttermilk, letting the excess drip off. Then dredge in the flour mixture until fully coated.
Fry the Mushrooms
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Fry the battered mushroom strips in batches for 3-4 minutes or until golden brown and crispy. Remove and place on paper towels to drain excess oil.
Creamy Garlic Parmesan Sauce Preparation
Make the Sauce
In a medium bowl, combine the mayonnaise, sour cream, minced garlic cloves (use a garlic press or finely chop), Parmesan cheese, lemon juice, salt, and black pepper. Mix until smooth and creamy.
Serve
Serve the hot mushroom fries with the creamy garlic Parmesan sauce on the side for dipping.