Crispy on the outside, tender on the inside, these baked portobello fries are vegan and completely oil-free. To make gluten-free portobello fries, substitute rice flour and gluten-free bread crumbs.
2 portobello mushrooms
1/3 cup unbleached all-purpose flour or whole wheat flour
1/2 cup aquafaba, soy milk, or other non-dairy milk (see notes)
1 cup panko or other dried breadcrumbs
1-2 teaspoon creole seasoning
1. Preheat oven to 425F. Line a baking sheet with parchment paper.
2. Trim the stalks of the mushrooms. If desired, you can scrape out the gills (but I find the mushrooms break easily and doing this doesn’t make much difference). Slice mushrooms 1/4-inch thick.
3. Put the flour, aquafaba (or other liquid), and panko into shallow plates.
4. Dredge a mushroom slice in the flour, coat with aquafaba, and then press into the breadcrumbs, making sure it’s completely covered.
5. Place on lined baking sheet and repeat with remaining mushrooms.
6. Bake at 425 until crispy on the outside but still tender inside, about 12-15 minutes. You may turn the fries over halfway through if you want them extra crispy.
7. Serve with Horseradish Sauce, below. They also make a great portobello burger.
Aquafaba is the liquid from cooked or canned beans (usually chickpeas). It makes a great substitute for egg in any recipe, especially if you let it refrigerate it beforehand (it’s thicker and more egg-like cold). Soy milk, almond milk, and other non-dairy milks also work, but they work better with a little flax seed meal added to make them thicker. Try adding 1/2 teaspoon of ground flax and allow to thicken for a few minutes.
This spicy, horseradish-infused sauce isn’t like any other you’ve had.
1/2 cup Onion Cream
3 tablespoons ketchup
2 teaspoons lemon juice
1 teaspoon prepared horseradish
1 teaspoon spicy brown or Dijon mustard
1/2 teaspoon salt
1/4 teaspoon chia or ground flax seeds
hot sauce, to taste
1. Whisk all ingredients except hot sauce together in a small bowl and allow to stand several minutes to thicken.
2. Add hot sauce to taste. Flavor will deepen and develop over time.
You can make this using soy milk instead of onion cream, but you will need to add 1/4 teaspoon onion powder for flavor and at least 1 teaspoon of ground flax or chia seeds for thickening. Allow to stand for at least 15 minutes before serving.