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
400g Portobello mushrooms
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)
A bottle of vegetable oil
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.
3 garlic cloves
2 egg yolks
150ml olive oil
Juice of ½ a lemon
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.
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!
Read more about The Living Space restaurant.