Mushroom Truffle Fries


I’ve been on a mushroom kick. I am eating them in everything lately and I cannot stop. It must be the Fall weather. These are a great snack if you have mushroom cravings.

  • oil for frying
  • 4 large portabello mushroom caps, stems removed
  • 2 cups flour
  • 3 cups Panko bread crumbs
  • 1/2  cup parmesan
  • 2 tbsp fresh thyme chopped
  • 2 tbsp fresh rosemary chopped
  • 1 tsp onion or garlic powder
  • 3 eggs
  • 1/4 cup milk
  • truffle oil
  • salt & pepper to taste
  • parmesan for garnishing
  • balsamic vinegar reduced (optional, you can use whatever you like to dip your fries in)

Makes about 30-35

Set up a bowl of flour, a bowl of egg and milk beaten together, and a bowl of panko, parmesan cheese, thyme, and rosemary, and onion/garlic powder. Set aside. These will be for your 3 step battering process.


Slice the mushroom caps into about 1/2 inch slices.


Dredge each slice into flour, then egg and milk mixture, then bread them in the panko mixture and set aside. Repeat with remaining slices.


Heat up a frying pan with about 2 inch of oil on medium high. Fry mushroom fries for about 3 mins or until golden brown, turning to get an even fry on both sides. Drain on a paper towel. Once frying is done, garnish with parmesan, salt & pepper. Drizzle truffle oil over the fries and serve with balsamic vinegar reduction, or any condiment of your choice.




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