Crispy Mushroom Fries
Connie "Kiyu" Guerrero
TIP: Try using the same recipe for "Portabella Mushroom Fries"! Cut them about 1 1/2" thick and either deep fry them or fry them like this one. Serve them with your favorite steak dinner! ENJOY!
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- 6 large
- white button mushrooms
- 1 tsp
- corriander-cummin powder
- 1/2 tsp
- red chili powder
- 1/4 tsp
- salt and pepper
- 2 Tbsp
- oil for frying
- 1/2 c
- corn meal or panko bread crumbs
1Clean mushrooms with clean cloth or paper towel. Slice them about 1 1/2" thick. (Do not wash mushrooms. Washing makes them soggy and looses it's flavor.)
2In a wide bowl, add sliced mushroom and sprinkle salt & pepper and mix well. Let stand for 15 minutes. (This helps the mushroom absorb all the salt and releases the water naturally.
3Discard the excess water. Add red chili powder, corriander-cummin, and mix well. Toss lightly. Let stand again for another 10 minutes.
4Heat your cast iron griddle or a non-stick pan. Drizzle 2tsp. oil to coat the bottom on the pan.
5Coat generously, all the mushrooms with panko breading or corn meal. Fry on a medium heat for 2 to 3 minutes on each side. (Over-frying will make the mushroom get rubbery and will loose it's texture.) A great side dish. ENJOY!