Monday, June 22, 2015

Portobello Fries with Roasted Garlic Aioli

Preheat oven to 450; line a baking sheet with foil and place a wire rack on top. Spray with non stick spray.

Aioli:
Produce: 1 head garlic
Produce: 1 tsp lemon juice
Other: 1 c mayo

Cut off the top of the garlic head, exposing the cloves. Drizzle with olive oil and s&p. Roast for 30-45 mins until soft and caramelized. Allow to cool and use about ½ of the cloves (or more depending on how garlicy you like it). Mash the roasted garlic with back of wooden spoon. Combine with remaining ingredients.

Mushrooms:
Veg: 4 Portobello mushrooms
Eggs: 2 egg whites
Other: 1.5 c Panko
Other: 1/4 c breadcrumbs
Other: ¼ c flour
S&P
½ tsp smoked paprika


Brush mushrooms of grit and slice the caps into ½ inch slices.

Combine remaining ingredients, BUT EGGS. In a smaller bowl, lightly beat eggs. Dip each mushrooms slice in the egg white then coat in the breadcrumb mixture, pressing to adhere. Lay breaded mushrooms on wire rack and spritz with olive oil. Bake for 7 minutes then flip and spray other side. Bake for another 7 minutes.

Notes:
We used the whole egg instead of just the egg whites and I dont think there was a big difference.
There's a lot of leftover breadcrumb mixture in this recipe. Maybe cut that by half.

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