Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Portobello Fries
Spicy Horseradish Comeback Sauce
Method
Portobello Fries
- 1
Prepare the Mushrooms
Clean the Portobello mushrooms with a damp cloth to remove any dirt. Remove the stems and slice the caps into fry-shaped pieces, about 1/2 inch thick.
- 2
Set Up Breading Station
In three separate bowls, set up your breading station: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs mixed with paprika, garlic powder, salt, and black pepper.
- 3
Bread the Mushrooms
Dip each mushroom slice into the flour, coating both sides. Shake off excess flour, then dip into the beaten eggs, allowing excess to drip off. Finally, coat with the panko breadcrumb mixture, pressing gently to adhere.
- 4
Fry the Mushrooms
In a large skillet, heat olive oil over medium-high heat. Add the breaded Portobello fries in a single layer (you may need to do this in batches). Fry for about 3-4 minutes on each side, until golden brown and crispy.
- 5
Drain and Serve
Once cooked, transfer the fries to a paper towel-lined plate to drain excess oil. Serve immediately while hot.
Spicy Horseradish Comeback Sauce
- 6
Mix the Sauce
In a medium bowl, combine mayonnaise, ketchup, horseradish sauce, Worcestershire sauce, hot sauce, and garlic powder. Stir until well combined.
- 7
Season to Taste
Add salt and black pepper to taste, mixing well. Adjust seasoning if necessary.
- 8
Chill and Serve
Refrigerate the sauce for at least 15 minutes before serving to let the flavors meld. Serve alongside the Portobello fries.