Portobello Fries
I love me a dive bar. There is something so refreshing about going into a place stripped of any trace of pretentiousness. A place that encourages you to just be yourself, kick back and enjoy. If I were a drinking establishment, I would most definitely be a dive bar. They're just so....me!
I especially love when a dive bar has delicious food. And not the kind of food that tastes pretty decent after a few drinks (even though those are just fine by me too). I'm talking about real, creatively crafted, honest-to-goodness food. One of my favorite dive bars with such food is the Westside Tavern in Olympia. While this dive bar has deceivingly delicious food all around, it’s their Portobello fries that had me at hello. Crispy, seasoned to perfection and served with a unique Thai chili dipping sauce, they were just begging to be recreated!
Instead of deep frying, I decided to bake mine to be a tad healthier and make for easier cleanup. And let me tell you baking them did not sacrifice the crispiness factor in the slightest! I serve mine up with two dipping sauces, a spicy chili-sesame glaze and a creamy Thai chili mayo. Whatever your vibe, these crispy morsels will disappear quickly! Serve them up for your next game night/date night/football watching party/any time!
Portobello Fries
Makes about 20 "fries"
Ingredients
4 Portobello mushrooms, caps removed and sliced about 1/2 inch thick
1 cup flour
3 eggs
1 tablespoon of water
2 cups Panko breadcrumbs
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic salt
Olive oil - the cooking spray is best!
Chopped cilantro
Thai Chili Mayo
1/4 cup mayo
3 tablespoons sweet Thai chili sauce
Chili-Sesame Glaze
2 tablespoons soy sauce
1 tablespoon sesame oil
1 1/2 tablespoons Sambal chili sauce
2 teaspoons sweet Thai chili sauce
2 teaspoons rice wine vinegar
Directions
In three separate bowls make your dredging station: one with flour, 1/2 teaspoon of salt and 1/2 teaspoon pepper, one with eggs, water, 1/2 teaspoon of salt and 1/2 teaspoon pepper, and one with Panko, garlic powder, 1 teaspoon of salt and 1/2 teaspoon of pepper. Stir to combine each mixture.
Preheat oven to 425 degrees. Line a baking sheet with foil and spray with olive oil cooking spray (if you have it, or brushing with olive oil is just fine too). Begin dredging Portobello strips first by coating in flour, then dunking in egg mixture then coating in Panko. Lay coated Portobello on greased baking sheet and repeat with all strips. Spray fries with more olive oil spray, or brush gently with olive oil. Bake for 25 minutes, turning fries halfway through. Remove from oven and garnish with fresh chopped cilantro. Serve with dipping sauce of your choice (above) or combo of both!
