Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to make a special dish, alkaline- fried portabella fingers. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Fry mushroom strips in small batches until golden and crispy (turn after a couple of minutes). Drain and immediately salt to taste. Serve with low fat Peppercorn Ranch dressing for dipping.
Alkaline- Fried Portabella Fingers is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Alkaline- Fried Portabella Fingers is something that I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook alkaline- fried portabella fingers using 3 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Alkaline- Fried Portabella Fingers:
- Prepare Large Portabella Mushroom Caps
- Prepare Spelt Flour
- Make ready Sea salt, onion powder and cayenne (season to taste)
For the sandwich build: Spread some teriyaki mayo on the bottom and top halves of the buns. Top the bottom bun with a pineapple slice, a fried portobello mushroom cap, some onion slices and red lettuce leaf. As a vegetarian married to a meat lover, Michelle Mortenson appreciates the meaty flavor of portabella mushrooms in this pasta sauce. A vegan grilled portabella panini recipe made with fresh arugula leaves and homemade artichoke tapenade.
Steps to make Alkaline- Fried Portabella Fingers:
- Rinse mushrooms thoroughly and place in bowl.
- Add seasonings and coat with spelt flour. (Season mushrooms or spelt flour to taste)
- Add grape seed oil to pan and place coated mushrooms in pan and turn after brown and crispy on each side.
- Remove and place on paper towel to remove excess oil. Enjoy!
I kind of feel like a hypocrite posting this grilled portabella panini recipe because I always make fun of the way portabella mushrooms are the default filling for vegetarian sandwiches. Fried goat cheese, apples, dried cranberries & walnuts served in a raspberry vinaigrette. Grilled heirloom tomatoes, grilled portabella mushrooms & fresh mozzarella over baby field greens in an EVOO & balsamic vinaigrette. Authentic photography and illustrations by award-winning artists. Homemade Japanese deep fried breaded pork tenderloin or cutlet stuffed with cheese, served with tonkatsu sauce.
So that’s going to wrap it up with this exceptional food alkaline- fried portabella fingers recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
