Crispy portobello mushroom fries are simple to make and require only a few ingredients. Enjoy them on their own or with your favorite dipping sauce for an amazing appetizer/side dish!
Sriracha Mayo Sauce (optional, more options in post above)
1/4cupkewpie mayo
1TbspSriracha
1/2Tbsprice vinegar
salt to taste
Instructions
Give the mushrooms a quick rinse and wipe clean. Remove the stems. Scrap the black gills on the bottom side of the mushroom with a spoon.
Cut the mushroom into roughly 1/2" thick slices.
Add the panko breadcrumbs to a bowl.
Mix the flour, salt, black pepper, and ice water together in a separate bowl until smooth. The consistency should be just thick enough so that it can stick onto a mushroom slice.
Use a fork to dip the mushroom slices in the flour and water batter. Let the excess batter drip off the mushroom.
Dip the coated mushrooms into the panko. Use your hands to pack the panko onto the mushrooms well and shake off the excess panko. Set aside.
If making the sriracha mayo sauce: mix all ingredients in a bowl. Taste and adjust seasonings as needed.
Baking (Oven)
Preheat your oven to 425F. Optional: Place a sheet of parchment paper over a sheet pan.
Place the breaded mushrooms on the sheet pan, evenly spacing them apart. Spray both sides of the fries with cooking spray.
Bake for up to 15-20 minutes or until they're golden brown and crispy, flipping over halfway through baking.
Serve alone or with your favorite dipping sauce.
Baking (Air Fryer)
Preheat the air fryer to 425 F.
Place the mushrooms into the air fryer basket. Spray both sides of the fries with cooking spray.
Bake them for 8-10 minutes or until they're golden brown and crispy, turning them halfway through.
Serve alone or with your favorite dipping sauce.
Frying
Pour at least 2 inches of vegetable oil into a deep pan/pot. Heat the oil to 350F.
Fry the mushroom fries in batches. Fry for 3-4 minutes, or until golden brown and crispy.
Place the fries on paper towels to remove excess oil. Optionally serve with a dipping sauce.