PORTOBELLO CHIPS
EASY, AUTHENTIC & DELICIOUS
INGREDIENTS:
6 large Portobello mushrooms, thickly sliced (0.5cm)
Vegetable Oil, for frying
1 cup plain flour
2 cup bread crumbs
3 eggs
¾ cup milk
2 garlic cloves, finely chopped
2 teaspoons Parsley, finely chopped
¼ cup grated parmesan cheese
Salt & pepper, to season
Aioli:
¾ cup mayonnaise
Sprinkle of salt
Juice of ½ lemon
3 garlic cloves, finely chopped
1 teaspoon Dijon Mustard
Chives, finely chopped
METHOD:
- Prepare the aioli. Add the mayonnaise, lemon juice, garlic, Dijon mustard and salt into a bowl and whisk (or add into blender) until combined. Refrigerate.
- Next, thickly slice Portobello Mushrooms (approximately 0.5cm) and place on a tray. Sprinkle mushrooms lightly with salt.
- Combine eggs, milk, garlic, parsley, parmesan cheese, and pepper in a medium sized bowl. Set aside.
- Place flour and breadcrumbs into separate bowls.
- Lightly dust mushrooms in flour, dip in egg mixture, then coat with breadcrumbs and place on a tray. Repeat until all mushrooms are coated.
- Preheat vegetable oil in a deep fryer (or shallow pan), and fry mushrooms until lightly golden.
- Place mushroom chips on a serving plate. Retrieve aioli mixture out of the refrigerator and put into a sauce bowl. Garnish with chives. Serve.
SERVES: 4-6 people