Deep Fried Portobellos with Meyer Lemonnaise
Description
These deep fried mushrooms are so incredibly delicious, you won't want to share. They are so good all on their own, but they are so much better if you serve them with a wonderful sauce made from freshly squeezed lemon juice and mayonnaise.
Ingredients
vegetable oil
2 large portobello mushroom caps, sliced into 1/4 inch slices
2 c. buttermilk
1 c. all-purpose flour
pinch salt
Meyer Lemonnaise:
freshly squeezed juice from 2 Meyer lemons
1/3 c. mayonnaise
pinch salt
freshly ground black pepper
Directions
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Wipe off portobello mushrooms; cut off stems; slice into 1/4 inch slices.
Heat several inches of oil to 340 degrees in a deep pot, using a thermometer for accuracy.
Meanwhile, mix buttermilk, flour and salt together to make a batter, having the consistency of a thick pancake batter.
When oil is hot, coat mushrooms in batter; shake off excess; carefully fry, in batches, until golden brown and crispy, about 3-4 minutes. Be sure to flip mushrooms over in the oil a several times.
Remove mushrooms from oil; drain on paper towels.
Serve with Lemonnaise, for dipping.
Lemonnaise:
Whisk mayonnaise and lemon juice together until smooth; add a pinch of salt and lots of freshly ground black pepper. The sauce will be somewhat thin.
4 servings.