Deep Fried Baby Portabellas/ With Shrimp Sauce
We saw Pat and Gina Neely making Deep fried sliced portabellas on Food-TV. We liked them so much that we decided to try it with baby portabellas and all I can say is everytime we go grocery shopping, I stop and stare at the mushroom display. If you couple these up with Ina Garten's shrimp sauce, Yummo !!
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READY IN: 30mins
SERVES: 4
YIELD: 1 lb. mushrooms
UNITS: US
INGREDIENTS
Nutrition- 1
- 1⁄2
- 1 1⁄2cups panco breadcrumbs
- 1⁄4cup finely grated parmigiano-reggiano cheese
- 2tablespoons finely chopped fresh parsley leaves
- 1⁄2teaspoon red pepper flakes
- salt & freshly ground black pepper
- 3
- peanut oil (for frying)
Sauce
- 1⁄2
- 1⁄2cup Heinz ketchup
- 1 -3tablespoon prepared horseradish (I use one)
- 2teaspoons fresh lemon juice
- 1⁄2teaspoon Worcestershire sauce
- 1⁄4teaspoon hot sauce (Recommended -- Tobasco)
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DIRECTIONS
- Preheat oil in deep fryer to 350°F.
- Clean mushrooms and remove stems.
- For larger mushrooms, you may want to half or quarter.
- Measure flour into pie plate. In another plate or bowl, combine panco, cheese, parsley, red pepper flakes, salt and pepper.
- Dredge mushrooms in flour, then in egg wash and finally in Panco mixture.
- Working in batches, place breaded mushrooms in hot oil and fry for 3 to 4 minutes or until golden brown. Drain on paper towel lined sheet pan.
- To make sauce:.
- combine all ingredients and mix well. Refrigerate.
- Thanks Food Network !
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