Here's a little appetizer I did sometime ago but never got around to posting it.  I originally did these because Eloise likes crispy food and also wants gluten free recipes from time to time.  This couldn't be any easier, plus it doesn't break the bank.  I added panko crumbs as an option if you don't care about eating a little gluten.  If you are looking for a gluten free recipe then simply omit the panko crumbs.

Portobello fries

3 portobello cut in half horizontally if really thick and then in to fries 

1/2 cup rice flour

1/2 cup tapioca flour

salt and pepper

Egg wash

1 egg

1 cup of milk

salt and pepper

Breading

1/2 cup rice flour

1/2 cup tapioca flour

1/2 cup potato starch

1/2 cup panko (optional

salt and pepper

1 cup grapeseed oil for frying

Blue cheese dressing

1/2 cup of mayo

1/2 cup sour cream

1 cup of stilton blue cheese

2 tbsp of cracked black pepper

1 tbsp of worcestershire sauce

2 tsp of tabasco

salt to taste

For the dressing

Place all the ingredients into a bowl except for the blue cheese and salt; mix well.  Then add the blue cheese and mix well, finish with a little salt and pepper if needed.  Set aside until ready to use.

For the portobellos

Have three containers ready, one for the dusting, one for the egg wash, and one for the breading.  Season each of the container with salt and pepper.  Then take the portobellos fries/strips and place them in the dusting flour, then in the egg wash, and then into the breading.  Repeat until all the portobellos are breaded.  Then in a cast iron skillet add your grapeseed oil and turn on medium high heat.  Add your mushrooms and pan fry for 2 to 3 minutes on each side.  Drain out the portobellos onto a paper towel and season with a pinch of salt.  Serve immediately with a side of blue cheese dressing and enjoy!

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