Ingredients: |
Ingredients: For Aioli: 2 large eggs 2 Tbsp lemon juice 1 tsp minced garlic ½ cup canola oil ½ cup olive oil 2 Tbsp white truffle oil Fine sea salt to taste Ground white pepper to taste
For Portobello Fries: 4 Portobello mushrooms 1 ½ cup fine dried breadcrumbs ½ cup grated pecorino Romano cheese 1 tsp ground black pepper ¾ tsp fine sea salt ½ tsp dried thyme ¼ cup all purpose flour 2 large eggs, lightly beaten Canola oil, for frying
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Directions: |
Directions:To make the aioli, in a blender combine the egg yolks, lemon juice and garlic. With the blender on medium, drizzle the canola oil and olive oil into the yolk mixture in a slow steady stream until the aioli is emulsified and well blended. Season with the truffle oil, salt and pepper. Put in a small bowl and set aside.
Trim the stems from the mushrooms, scrape out the gills and gently wipe the mushroom caps. Cut the mushroom caps into ½” wide strips.
In a shallow dish, combine the breadcrumbs, cheese, pepper, salt, and thyme. Place the flour and eggs in separate shallow dishes. Toss the mushroom strips in the flour to coat evenly, then dip them into the eggs; roll in the breadcrumb mixture.
In a large skillet over medium heat, heat about 1” of canola oil to 325° to 350°. Working in batches, place the breaded mushroom strips in the hot oil and cook on all sides until golden brown, about 3-4 minutes. Transfer to a tray lined with paper towels. Serve hot with the aioli. |