Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, alkaline- fried portabella fingers. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Alkaline- Fried Portabella Fingers is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Alkaline- Fried Portabella Fingers is something which I’ve loved my entire life.
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.
To get started with this particular recipe, we must first prepare a few ingredients. You can have alkaline- fried portabella fingers using 3 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Alkaline- Fried Portabella Fingers:
- Prepare Large Portabella Mushroom Caps
- Get Spelt Flour
- Prepare 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 for this exceptional food alkaline- fried portabella fingers recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
