Monday, June 11, 2012

81. Breaded Portobello Mushrooms

Fresh mushrooms are a whole other experience than canned mushroom.
Their woodsy, earthy flavor is so wholesome, that it can effectively replace meat and satisfy the palate.
I decided to make these mushrooms pannee (breaded), lightly fried, and then cooked to perfection in the oven. Served with whipped garlic sauce, these mushrooms are not your average appetizer


whole portobello mushrooms
egg, seasoned, lightly beaten


Put the flour in a zip lock bag, put in the mushroom (one at a time) and shake to coat.
Shake off excess flour, dip the mushroom in the egg, then coat with the breadcrumbs.
Repeat for all the mushrooms.
Heat some oil in a pan, fry the mushrooms until lightly golden.
Transfer to a baking sheet and bake at 450°F for 30 minutes.
Serve with whipped garlic sauce.

 صحة و عافية

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