Portabella Fries with Garlic Aioli


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Portabella Fries with Garlic Aioli


Garlic Aioli
1/4 cup mayonnaise
2 cloves garlic, grated
1 teaspoon white wine vinegar

Vegetable oil for frying
1 egg
1/4 cup milk
1/2 cup Gold Medal™ all-purpose flour
1 teaspoon steak seasoning
1 cup Progresso™ plain bread crumbs
2 large portabella mushrooms, gills removed, sliced


In small bowl, mix garlic aioli ingredients; set aside.

In deep fat fryer or 12-inch skillet, heat 2 to 3 inches oil to 375°F or over medium heat.

In large bowl, beat egg, milk, flour and steak seasoning with whisk. In another large bowl, add bread crumbs. Add sliced mushrooms to batter, and toss well to coat evenly. Then add mushroom slices 1 at a time to bread crumbs, and coat well. Fry mushroom slices in hot oil 3 to 4 minutes, turning once, until deep golden brown.

Drain mushrooms on paper towels or on cooling rack. Serve warm with garlic aioli as a dipping sauce.

2 Responses to “Portabella Fries with Garlic Aioli”

  1. 1
    Aggie — April 24, 2013 @ 4:17 pm

    Angie I could eat these all day 🙂

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