You’ll never look at a mushroom the same way again after you sample these Portabello Fries dipped in a classic mustard-flavored béchamel sauce!
This week I’ve experienced a big (actually, HUGE) dose of reality upon returning to work after our mini-vacation to the Isle of Palms and Charleston, South Carolina. It’s been especially hectic at work (I need another vacation!), but that hasn’t kept me from daydreaming about the sand and surf and all the delicious food we enjoyed during those few short days. *Sigh*
For me, a few days at the beach is so therapeutic. There’s just something about watching and listening to the waves crash against the shore that is calming. *Sigh, again!* Needless to say, it was a lovely vacation.
We hopped over to Charleston for a little sightseeing and dinner on two of our days. I love all the history and architecture of this charming Southern city with its cobblestone streets and beautiful brick and iron details on the stately homes! By accident, we wandered into High Cotton for a cool drink and appetizers to escape the heat of the day. What a find! True Southern hospitality. A waiter wearing a bowtie. And…Portabello Mushroom Fries with béchamel dipping sauce!
I decided that I had to try to make these at home, but with my own twist on the béchamel — flavored with stone ground mustard and Parmesan cheese. They were delicious! Two large portabello mushrooms made a nice appetizer tray that would easily serve four people. The “fries” are breaded using the three-step method — dredge in flour, dip in beaten egg wash, then dredge in a panko bread crumb mixture — and then deep fried until golden.
We’ve already decided that a long-weekend in Charleston with cooler weather would be perfect for exploring…and eating! There are so many wonderful restaurants to try. On this trip, the crab cakes with corn relish, roasted red pepper sauce, and crispy onion straws at Fleet Landing were outstanding, by the way!
And, these mushrooms…they were definitely memorable. I’ll be making these again very soon, and you should, too!
Portabello Fries with Béchamel Mustard Dipping Sauce
- 1 tablespoons butter
- 1 tablespoons all-purpose flour
- 1/2 cup milk
- 1/2 cup shredded Parmesan cheese
- 1 teaspoon stone ground mustard
- Salt and pepper to taste
- Canola oil, for frying
- 2 large portobello mushrooms
- 1/3 cup all-purpose flour
- 3/4 cup panko bread crumbs
- 3 tablespoons finely grated Parmigiano-Reggiano
- 1 tablespoon chopped fresh parsley leaves
- Salt and freshly ground black pepper
- 2 eggs lightly beaten
- Melt butter over medium heat and stir in flour. Cook 2-3 minutes and gradually add in the milk. Reduce heat and whisk until smooth and mixture is slightly thick.
- Add cheese and stone ground mustard and stir until melted. Season with salt and pepper to taste.
- Preheat oil in a deep-fryer to 350 degrees.
- Prepare the mushrooms by removing the gills and stems from the underside. Trim the edges off and slice into 1/4-inch strips.
- Prepare dipping station in three shallow dishes. Add flour to the first dish, the beaten eggs to the second dish, and in the last dish combine panko, Parmigiano, parsley, salt and pepper.
- Dredge the mushrooms in flour, followed by the egg wash and finally in the panko.
- Cook a few mushroom fries at a time for 3 to 4 minutes, or until golden brown. Drain on a paper towels and then serve with the dipping sauce.