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Portobello mushroom fries

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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.

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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.

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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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