Deep-Fried Portobello Mushroom with Garlic Sauce

Portobello mushroom dredged in flour, egg, and breadcrumbs, deep-fried until golden, and served with a creamy garlic and wine sauce.

Vegetarian French Fried Mushroom Indulgent

Estimated Nutrition

Calories

1184.2

kcal / serving

1184.2 kcal total

Carbs

86.5g

per serving

86.5 g total

Fat

82.4g

per serving

82.4 g total

Protein

24.1g

per serving

24.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Flour

Seasoned with salt and freshly ground black pepper

Dairy

piece

Egg

Free-range, lightly beaten

Butter

Double Cream

GrainsCereals

100

Breadcrumb

Liquids

White Wine

NutsSeeds

clove

Garlic

Finely sliced

Salt

To taste

Black Pepper

Freshly ground, to taste

OilsFats

500

Vegetable Oil

For deep frying

Olive Oil

Vegetables

piece

Portobello Mushroom

Method

Dredge the mushroom in seasoned flour and pat off the excess.

Add double cream and simmer until the sauce reduces by half again.

Pour in white wine and boil until the liquid is reduced by half.

Melt butter and olive oil in a pan and cook garlic for one minute.

Heat vegetable oil in a heavy saucepan until a breadcrumb sizzles.

Fry the mushroom in hot oil for 4 minutes until golden, then drain.

Place the mushroom on a plate and drizzle the garlic sauce around it.

Dip the mushroom in beaten egg and roll in breadcrumbs to coat.