Mushroom Fries

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  • 5 substantial portobello mushrooms
  • 1 1/2 cups panko breadcrumbs
  • A half-cup all-purpose flour
  • 1/4 cup of parmigiano-reggiano cheese, finely grated
  • 2 teaspoons of freshly cut parsley leaves, minced finely
  • 1 and 1/2 teaspoon of red pepper flakes
  • freshly ground black pepper and salt
  • 3 lightly beaten eggs


  1. The oil should be pre-heated to 350 degrees F.

  2. Trim the margins of the mushrooms and remove the gills and stems from the bottom. Make strips of 1/4 inch wide.

  3. In a pie plate, add the flour. Combine panko, Parmigiano, parsley, red pepper flakes, salt, and pepper in a different pie dish or bowl.

  4. Put the mushrooms through a flour, egg wash, and panko dredging process.

  5. The breaded mushroom slices should be added to the hot oil in batches and fried for 3 to 4 minutes, or until golden brown. Drain on a sheet tray covered with paper towels.

  6. Serve hot and enjoy!

Nethmi Rodrigo

Nethmi Rodrigo

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