Fried Portobello mushrooms recipe, simple and easy recipe for appetizer or tasty tapas aside pint beer.
Portobello mushrooms good for every recipe that contain mashrooms, dimensions and texture make it ideal for the grill and roasting.
Portobello mushrooms good for every recipe that contain mashrooms, dimensions and texture make it ideal for the grill and roasting.
Ingredients:
250g Portobello mushrooms, cut into quarters
2 tablespoons flour
2 beaten eggs
Bread crumbs
10 gr of chopped fresh oregano
Salt
Oil for deep frying
2 tablespoons flour
2 beaten eggs
Bread crumbs
10 gr of chopped fresh oregano
Salt
Oil for deep frying
For dipping:
100 gr of mayonnaise
200 mlsour cream
3 tablespoons chopped chives
2-3 shallots, finely chopped
1 fresh red chilli, finely chopped (or 1 / 2 teaspoon dried chili flakes)
4-5 anchovy fillets, finely chopped - optional
100 gr of mayonnaise
200 mlsour cream
3 tablespoons chopped chives
2-3 shallots, finely chopped
1 fresh red chilli, finely chopped (or 1 / 2 teaspoon dried chili flakes)
4-5 anchovy fillets, finely chopped - optional
For the dip:
Mix all ingredients and add salt.
For the mushrooms: put in small bowl the flour, another bowl with the beaten egg mixture and another bowl with a mixture of bread crumbs, oregano and salt. Flour to the mushrooms, drain excess flour and dip in egg breading the nushrooms .
Heat the oil in saucepan and fry the mushrooms until golden and crispy.
Serve immediately with dipping
For the mushrooms: put in small bowl the flour, another bowl with the beaten egg mixture and another bowl with a mixture of bread crumbs, oregano and salt. Flour to the mushrooms, drain excess flour and dip in egg breading the nushrooms .
Heat the oil in saucepan and fry the mushrooms until golden and crispy.
Serve immediately with dipping
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