Portobello Mushroom Fries with Cherry Pepper Sauce
Not a fan of mushrooms? These crunchy morsels might convert you.
Keywords
- Side Dishes
- Vegetables
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Cooking tools:
- Deep-fry thermometer
- Cooling rack
- Nonstick skillet
- Stove
- Refrigerator
- Mixing bowl
- Whisk
- Spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Baking sheet
- Dish
- Paper towel
- Serving platter
Ingredients
- ¾ cup sour cream
- ⅓ cup minced seeded jarred hot cherry pepper, plus 1 tablespoon brine
- 1 tablespoon minced fresh parsley
- 2 garlic cloves, minced
- 2 teaspoons honey
- ¼ teaspoon table salt
- 12 ounces portobello mushroom caps
- 2 cups panko bread crumbs
- 1 ounce Parmesan cheese, grated (½ cup)
- 2 teaspoons dried oregano
- 1¾ teaspoons table salt, divided
- ¾ teaspoon red pepper flakes
- ½ cup all-purpose flour
- ½ cup water
- 2 large eggs
- 2 cups vegetable oil for frying
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