Walker's Original Portobello Fries Recipe
Spicy horseradish comeback dressing
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Ingredients
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Fries
Dressing
Method
Fries
- 1
Prepare the Mushrooms
Clean the Portobello mushrooms with a damp cloth and remove the stems. Slice them into fries, about 1/2 inch thick.
- 2
Set Up the Breading Station
In one bowl, place the all-purpose flour mixed with salt, black pepper, paprika, garlic powder, and onion powder. In a second bowl, whisk the eggs. In a third bowl, place the panko breadcrumbs.
- 3
Bread the Fries
Dip each mushroom fry first into the flour mixture, then into the egg wash, and finally coat with panko breadcrumbs. Ensure each fry is well coated.
- 4
Fry the Fries
In a large skillet, heat olive oil over medium heat. Once hot, carefully add the breaded mushroom fries in batches, frying until golden brown and crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
Dressing
- 5
Mix the Dressing
In a medium bowl, combine mayonnaise, horseradish sauce, ketchup, hot sauce, and lemon juice. Stir until smooth and well mixed.
- 6
Season the Dressing
Taste the dressing and add salt and black pepper to taste. Adjust the seasoning as desired.
