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Fried- Portobello Mushroom Fritters with Aioli

Source of Recipe

©2000 San Francisco Chronicle


List of Ingredients



Aioli

-- 2 garlic cloves, finely chopped

-- 2 egg yolks

-- 3 teaspoons fresh lemon juice

-- 1/2 teaspoon salt

-- 3/4 cup pure olive oil

-- 1/4 cup extra virgin olive oil

Vinaigrette

-- 3 tablespoons sherry vinegar

-- 1 tablespoon minced shallot

-- Salt to taste

-- 1 1/2 teaspoons pepper

-- 5 tablespoons extra virgin olive oil

-- 1/4 cup pure olive oil

Fritters

-- 4 cups all-purpose flour

-- Pinch of salt + 1 tablespoon

-- 4 eggs

-- 1/4 cup water

-- 4 cups panko crumbs

-- 1 tablespoon chopped fresh thyme

-- 1 pound stemmed portobello mushrooms, cut into 1/2-inch strips

-- 6 cups peanut oil for frying

-- 4 cups loosely packed arugula

-- 1/2 cup thinly shaved Parmesan

-- 1 tablespoon rinsed and coarsely chopped capers




Recipe

Aioli: Whisk together garlic, egg yolks, lemon juice and salt. Gradually whisk in both oils until mixture resembles mayonnaise. Cover and refrigerate until ready to use.

Vinaigrette: Whisk together vinegar, shallot, salt and pepper. Gradually whisk in both oils until well blended.

Fritters: Combine flour and a pinch of salt in a large bowl. In another bowl, whisk eggs and water until frothy. In a third bowl, combine crumbs, thyme and 1 tablespoon salt. Dip mushroom strips, 1 at a time, into flour, then into egg mixture, then in crumbs. Transfer to a cookie sheet. May be done 3 to 4 hours ahead.

Heat peanut oil in a large saucepan to 350 degrees. Fry mushrooms 6 at a time until golden brown. Using a slotted spoon, transfer to paper towels to drain.

Toss arugula with 9 tablespoons vinaigrette. Divide among salad plates. Top with hot mushrooms. Scatter Parmesan over salads. Mix capers with remaining vinaigrette; drizzle over mushrooms. Serve aioli in individual cups for dipping.

Serves 6.

Note: Panko (Japanese breadcrumbs) are available in Japanese markets and in the ethnic foods section of some supermarkets.

PER SERVING: 1,070 calories, 16 g protein, 71 g carbohydrate, 81 g fat (13 g saturated), 76 mg cholesterol, 669 mg sodium, 5 g fiber.


Michael Bauer