Prep time: 25 minutes
Cook time: 20 minutes
These savory treats are a wonderful healthy alternative to potato fries. Serve as a first course or as a side with main dish.
4 portobello mushrooms
1 1/2 cups fine dried breadcrumbs (made with gluten free bread)
1/2 cup grated Pecorino Romano cheese
1 teaspoon freshly ground pepper
3/4 teaspoon fine sea salt
1/2 teaspoon dried thyme
1/4 cup all purpose flour (Bobs Gluten free all purpose flour)
2 large eggs, lightly beaten
canola oil for frying
White Truffle Aioli
2 large eggs
2 tablespoons fresh lemon juice
1 teaspoon minced garlic
1/2 cup canola oil
1/2 cup good olive oil
2 tablespoons white truffle oil, approx.
fine sea salt and freshly ground pepper
Combine the yolks, lemon juice and garlic in a blender. With the blender on medium speed, drizzle the canola oil and olive oil into the yolk mixture in a very slow steady stream (start with one teaspoon) until the aioli is emulsified and well blended.
Season with truffle oil, salt and pepper.
Transfer the aioli to a small bowl and set aside.
Trim the stems from the mushrooms, scrape out the gills, and gently wipe the mushroom caps with a damp cloth. Cut the mushroom caps into 1/2 inch wide strips.
Combine the breadcrumbs, cheese, pepper,salt and thyme in a shallow dish. 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 and roll them in the breadcrumb mixture.
Heat about 1 inch of oil in a large hot skillet over medium heat. Working in batches, place the breaded mushroom strips in the hot oil and cook on all sides until golden brown, 3-5 minutes.
Transfer to a tray lined with paper towels. Serve hot with the aioli.
Cooks Note: For gluten free use Canyon Bakehouse Gluten Free Bread for the breadcrumbs. Toast Well, let cool. Tear pieces to put in the food processor. Pulse until fine crumbs.