Bake up these mushroom fries with a creamy lemon-garlic dipping sauce for a crunchy appetizer or party pleaser!
When Justin and I were in Scotland on vacation (more about that trip here), the second day we ended up in Falkirk, which is a city almost right in between Glasgow and Edinburgh. It is the home of the giant Kelpies sculptures and the Falkirk Wheel – the only contraption of its kind that connects two canals of differing elevations, in order to connect the east and west coasts of Scotland. It was also home to this little bistro we popped in for dinner. There, we ordered “portobello fritters” with a garlic-lemon aioli. The Scottish love the word “aioli,” y’all but do you know what that is? Mayonnaise. And I just can’t always get down with a big dollop of that as a “sauce.” But it was so good. And maybe it was partially because we had biked all day, and then walked 5 miles and back to the Kelpies (thanks, Duncan), and it had started to rain, and we were just hungry and tired and wet. But it tasted good enough that I wrote it down in my phone notes to try and recreate when we got home.
Y’all, I made them even better. I have no idea what was in them before, but using panko and baking them till crispy was the perfect idea. The yogurt sauce was tart and garlicky, but because it’s cold, gave a nice contrast to the hot and crispiness of the fries. I made them and then…we couldn’t stop eating them, even though we had plans to go eat dinner with some friends. Consider it a pre-appetizer.
Homegrown Spotlight: Garlic (of course).
Homemade Spotlight: I told you I’d show you a savory way to use this homemade yogurt!
Local Spotlight: Eggs from the farmers market!
PSA: Like most things breaded, these don’t do so hot if you refrigerate them…So just eat them all. Right away. Trust me. You probably didn’t even need this PSA. You’ll probably eat them all.
Is there a food you’ve “recreated” for the memories? Let me know in the comments!
xxHillary
Mushroom Fries with Creamy Lemon Garlic Dipping Sauce
Ingredients
- Mushroom Fries
- 2 portobello mushroom caps
- 1/4 C. flour
- 3 eggs
- 1 C. panko bread crumbs
- 1/4 t cayenne powder
- 1/4 t. garlic powder
- 1/4 t. ground black pepper
- 1/2 t. kosher salt
- 1/2 t. fresh rosemary finely chopped
- 2 T. olive oil
- .
- Creamy Lemon Garlic Dipping Sauce
- 3/4 C. homemade yogurt or sour cream
- 1 t. garlic finely minced
- 1 t. lemon juice
- 2 green onions
- Dash of salt
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Gently remove the gills on the portobello mushrooms with a spoon ad slice into lengths.
- Prepare three shallow dishes: 1. flour 2. eggs 3. panko, cayenne, garlic powder, pepper, salt and rosemary.
- One at a time, dredge the mushrooms in flour, then coat in egg mixture and then the panko mixture. Place coated mushroom fry on a cookie sheet.
- Repeat for all other mushroom fries.
- Drizzle olive oil over the fries.
- Bake for 10-15 minutes, or until the panko is golden brown.
- While mushrooms are cooling, combine all of the sauce ingrdients together in a small bowl.
- Serve immediately & #enJOY!
Okay so I’m staunchly anti-mushroom but I would seriously give these a real shot. They look delicious and the sauce sounds amazing!
Dad is also staunchly anti-mushroom. I just became a fan last year!
Yummmm. Mushrooms are potentially one of my favorite foods. I had a portobello and balsamic sandwich last night actually 🙂 I’m going to make this ASAP.
Keep me posted! Let me know how they turn out. That sandwich sounds amazing!
These look great! Are you sure you want to keep your day job? I think we just need to hire you to cook for us! That is a dream of mine to have a cook!
I’d do that in a heartbeat if i knew I could also pay all the bills! Someday 🙂