Some days I’m completely stumped.
Words won’t come. My closet feels like it belongs to a tween—glitter, questionable choices, and nothing that seems right. My cravings are loud, my willpower is thin, and the crisper drawer is sadly empty. And then there’s you.
I’m so glad you’re here. If you weren’t, I’d probably talk to myself, wear clothes that actually fit, eat cold cereal for dinner and never, ever eat a mushroom. Ever.
Cold cereal. Mmmm. Crunchy flakes, icy milk—anyone have a spoon?
I wasn’t into mushrooms until a few months ago, when I tossed a pint of sliced button mushrooms into sizzling butter and deglazed the pan with chilled, dry chardonnay. That day changed everything. Try it sometime. And make these crispy fries too—mushrooms, crunch, sweet syrupy balsamic and a salty, cheesy dip. Pure heaven. Dinner is served.
Crispy Portobello Mushroom Fries
4 portobello mushroom caps, sliced
2 egg whites
1 1/2 cups panko bread crumbs
1/4 cup all-purpose flour
1/4 cup seasoned bread crumbs (regular, not panko)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon smoked paprika
1/2 cup balsamic vinegar
Preheat the oven to 450°F. Line a baking sheet with foil and set a wire rack on top; spray the rack with nonstick spray.
Combine panko, flour, seasoned bread crumbs, salt, pepper and smoked paprika in a large bowl. In a separate smaller bowl, lightly beat the two egg whites. Dip each mushroom slice into the egg white, then press into the breadcrumb mixture until well coated. Arrange the slices on the wire rack. Lightly spray each slice with olive oil spray—use a spray for even coverage, don’t drizzle. Bake for 7 minutes, flip the slices, spray the other side and bake another 7 minutes, until golden and crisp.
While the mushrooms bake, heat the balsamic vinegar in a small saucepan over medium heat. Bring it to a simmer, then turn the heat down to low and reduce until syrupy and slightly thickened, about 5–7 minutes. Remove from heat and let the glaze cool a bit; it will thicken further as it stands.
Drizzle the balsamic reduction over the mushroom fries and serve with the smoky cheddar-parm dip.
(Tip: using a mix of panko and regular bread crumbs helps the coating adhere better. I use egg whites to avoid an overly “eggy” flavor, but you can use a whole egg if you prefer.)
Smoky Cheddar Parm Dip
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup milk
1 cup grated cheddar cheese
1/3 cup grated Parmesan cheese
1/2 teaspoon smoked paprika
1 garlic clove, minced
In a small saucepan over medium heat, melt the butter. Add the flour and whisk to form a smooth roux, cooking for 1–2 minutes while stirring. Gradually add the milk, reduce the heat to low and continue stirring—the mixture should thicken within a minute. Stir in the cheddar, Parmesan, smoked paprika and minced garlic, mixing until the cheeses melt and the sauce is smooth. Remove from heat and transfer to a small bowl for dipping.
There you have it: crispy, savory mushroom fries with a smoky, cheesy dip. I know I don’t usually gush over vegetables, but these are worth it.