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

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

Béchamel

1 tablespoons butter1 tablespoons all-purpose flour1/2 cup milk1/2 cup shredded Parmesan cheese1 teaspoon stone ground mustardSalt and pepper to taste

Mushroom fries:

Canola oil, for frying2 large portobello mushrooms1/3 cup all-purpose flour3/4 cup panko bread crumbs3 tablespoons finely grated Parmigiano-Reggiano1 tablespoon chopped fresh parsley leavesSalt and freshly ground black pepper2 eggs, lightly beaten

Instructions

Béchamel

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.

Portabello fries

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.

Notes

Recipe adapted from The Neelys Patrick and Gina Neely .

6.6.16

http://lifeloveandgoodfood.com/portabello-fries-bechamel-mustard-dipping-sauce/

© 2015 Life, Love, and Good Food | Sheila Thigpen

The post Portabello Fries with Béchamel Mustard Dipping Sauce appeared first on Life, Love, and Good Food.

Read the original on: Life, Love, and Good Food