The Living Space Portabello mushroom fries have already gained a cult following in the short time they’ve been on the menu. Perfect for dunking with homemade aioli.
Portabello mushroom fries
Serves two
Ingredients
400g Portobello mushrooms
100g flour
20g finely chopped sage
2 whole eggs
100g breadcrumbs (you can make your own from leftover stale bread, but shop-bought panko breadcrumbs work well too)
Parmesan cheese
A bottle of vegetable oil
Method
Slice the mushrooms into 1 inch chips.
Blend the flour and sage together in a bowl.
Coat the mushrooms with the blended flour first, then the egg and finally the breadcrumbs.
Deep fry in hot vegetable oil for 1-2 minutes oil until golden brown. Remove with a slotted spoon and allow to drain on a paper towel to remove any excess oil.
Season with salt and freshly grated parmesan while hot.
Aioli
Serves two
Ingredients
3 garlic cloves
Salt
2 egg yolks
150ml olive oil
Juice of ½ a lemon
Method
Finely chop, grate or press the three garlic cloves.
Crush the garlic on a chopping board using the flat of your knife. Pound together with the salt using a pestle and mortar – if you have one it makes things a little easier – to make an even paste.
Stir in the egg yolk and add the olive oil slowly at first, then increase it to a thin stream and stir constantly until a thick paste is formed (use a hand whisk to stir in the oil if you don’t have a pestle and mortar).
Add the lemon juice and season to taste.
Top tip!
They’re hard to resist, but do allow the fires to cool off a little before eating them – they can get piping hot. Dunk away!
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