- Hey dudes. I'm Hilah and today on Hilah Cooking,
I'm gonna show you how to make Portobello Mushroom Fries.
I'm gonna take some Portobello mushrooms,
slice 'em up, cover them in some crispy stuff,
bake 'em in the oven and then whip together a quick little
creamy sour cream sauce to dip 'em into
so it's like french fries but they're healthy.
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Okay, got it.
We're gonna start out slicing some Portobellos.
You want to cut 'em, I would guess about a quarter
of an inch thick.
That seems about right.
And I don't know, I imagine you could do the same thing
with regular button mushrooms
and cut 'em into quarters.
I think that would be totally fine
if you can't find Portobellos or if they're
too ridiculously expensive at the time.
(slicing mushroom)
But one thing I love about Portobello mushrooms
is that you could do this.
Look, it's a mustache.
(laughs)
Okay.
That was stupid.
So I'm gonna lay them out
and this step is optional, but it does make your
Portobello fries way, way, way, way better
than if you skip it.
Basically gonna spread them out
in a single layer and it doesn't take that much more time.
I think it's totally worth it.
And sprinkle 'em evenly with some salt.
Just a little.
Just a little sprinkling.
Cover that with a clean towel.
I use a little dish towel here
but paper towel works, too.
And then, put some weight on it.
And this is just gonna draw out the water.
If you skip this step,
it still will work, but your Portobello fries
end up a little bit kind of spongy
and if you do this little step,
then they end up more like chewy and meaty.
One of my friends who taste-tested this recipe
said it reminded her of a chicken nugget.
So that's cool.
Alright, I'm just gonna let this sit here
for about five minutes or so.
And then we'll come back and bread them.
I used my molcajete to put a little bit more pressure
on my Portobello slices.
Let's see what we have.
So you can tell some moisture's pulled out.
You can see, shwoo!
Yay.
Okay, great.
So now, I'm just gonna do a little bit
of flour.
I'm just gonna do it right on the board.
Just a very, very light coating
on both sides of our mushroom strips.
And then I've got an egg here.
(beating and whisking eggs)
And I've got Panko and Parmesan.
So I'm gonna mix these together
and you can use regular bread crumbs, too
but I like the Panko better for this
in particular.
It makes 'em crunchier and the Panko,
somehow it doesn't, it's not as easy to burn
as regular bread crumbs.
And the salt and everything,
the seasoning we already have that sort of
incorporated right into the mushrooms
'cause you're, along with pressing the water out,
you're also pressing the salt in,
and then a little bit of salt's in the Parmesan.
We got the seasoning covered.
So then we're just doing this.
Just a little egg.
A little crumbs.
And then onto the baking sheet
in a single layer.
I'm using parchment, but if you don't have parchment
you can just oil your pan.
Once they're all coated, we're gonna put 'em
in a 425 degree oven for just about 15 minutes.
It doesn't take very long.
While they're cooking, I'm gonna show you how to
make the sour cream dip.
For the dip, I'm using some full fat sour cream.
I'm gonna use a garlic press.
I've never used this to squeeze in
a clove of garlic just 'cause I wanna make sure
it's like so, so, so tiny.
It should just sort of disintegrate into the dip.
And some fresh rosemary.
Thyme is also really good.
I think mushrooms just work really well
with those really, I like sort of dark and earthy herbs.
A little lemon juice.
(grinding)
And good-ly amount of salt and pepper.
(grinding)
I just wanna taste it.
Add a little bit more salt.
(grinding)
Okay, I'm just gonna let this sit at room temperature
while the Portobello fries bakes
to let all those flavors mix together
but if you wanted to make it
a couple days ahead of time
and store it in the fridge,
it just kind of gets better the longer it sits, I think.
So BRB with some Portobello fries.
Okay, ta-dah!
There we go.
So fast and easy.
If you like this recipe
and you want more mushroom recipes,
check out my Portobello mushroom tacos
I did a couple months ago.
They are delicious.
Let's see.
I get some dip.
This is how you eat.
Thanks for the dip, y'all.
(crunching)
(upbeat music)
These are dope as hell.
Mm.
Wow, I love this.
I can't believe I didn't even like mushrooms
until a couple years ago.
I love the hell out of these.
Thank you so much for watching.
Don't forget to subscribe.
I'll see you next week
with another video.
Have a great weekend.
Bye.
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