May 30, 2012
In case you missed Chef Bob on 2News this morning, here is his recipe for Portabello Fries with Truffle Aioli.
1 pound Portobello mushrooms, stemmed, gilled, and sliced 1/4″
1 cup panko bread crumbs
1/4 cup parmesan cheese, shredded
1/3 tablespoon crushed red pepper flakes
1/16 cup roasted garlic, roasted
1/8 cup dijon mustard
1/16 cup fresh lime juice
1 cup Canola oil
1/4 cup truffle oil
1/4 teaspoon salt, to taste
1/4 cup water
In a bowl, mix the panko, red pepper flakes, and Parmesan cheese.
Dredge the mushrooms first in the flour, then the egg wash, then the panko.
Deep fry until golden brown. These can also be baked in a 400 degree oven until golden if preferred.
Aioli: Place all ingredients except oil and water in a food processor and run, slowly adding the oil until thickened. If too thick, thin out to desired consistency by slowly adding the water as needed.