MUSHROOMS, CRISP PORTABELLA 'FRIES'
Yield: 4 Portions
INGREDIENTS
• 4.00 medium portabella mushroom caps (about 1 pound)
• 1.00 large egg
• 1/3 cup plain dried bread crumbs
• 0.25 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2.00 tablespoons vegetable oil
DIRECTIONS
Cut portabellas in 1/2-inch thick slices.
In a small bowl beat egg with the salt and pepper; on a plate, spread breadcrumbs.
Dip mushroom slices in the egg mixture then coat with breadcrumbs shaking off excess.
In a large skillet, over medium heat, heat oil.
Add portabella slices (do not crowd); cook, turning often, until golden on all sides, about 5 minutes.
Repeat with remaining mushrooms.
The Mushroom Council - www.mushroomcouncil.com
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