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

Ingredients:

whole portobello mushrooms
flour
egg, seasoned, lightly beaten
breadcrumbs

Method:

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.

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