Portobello Fries with Meyer Lemonnaise —big slices of portobello mushrooms lightly coated in a buttermilk batter and fried until crispy ~ then dunked in a tangy lemon mayonnaise dip!
These fried mushrooms are about to rock your world, and they’re ever so simple.
Use them as an appetizer or a side dish, they make a unique alternative to French fries. Mushrooms become wonderfully juicy after frying, while still maintaining their firm texture.
3 steps to fried mushroom nirvana
- I start by slicing portobello mushrooms into nice fat wedges.
- I dredge them in a batter made up of 2 to 1 buttermilk to flour.
- And then fry them in a few inches of vegetable oil heated to 340F. The mushrooms fry to crispy perfection in about 4 minutes. Just be sure your oil is at 340-350F.
The above photo shows the mushroom wedges dusted with flour before going into the buttermilk batter, but I found that wasn’t necessary, the batter sticks to the bare mushrooms just fine.
TIP: If you don’t have a thermometer (and I highly recommend getting one!) you can drop a test mushroom into the oil, it should fry to golden in 3-4 minutes.
The light Meyer Lemon sauce is the perfect complement to the meaty portobello fries.
The real fun begins when you dunk the hot crispy chewy wedges in a brightly flavored dip of mayonnaise and fresh squeezed Meyer lemon juice. Heaven!!
Meyer lemons are a cross between a lemon and an orange. They are a slightly sweeter and less astringent than regular lemon so you can use a little more of it in this sauce to get a brilliant burst of citrus and a nice thin dipping consistency.
I’m shuffling all the condiments around in the door of my fridge to make way for my new bestie Lemonnaise. We’re having burgers with our fries tonight, and I’m putting the lemonnaise on them as well.
More recipes for mushroom lovers…
Creamy Chicken with Wild Rice and Mushrooms
Baked Brie with Wild Mushrooms and Hazelnuts
Instant Pot Wild Mushroom Risotto
Mushroom and Gruyere Bruschetta
Wild Mushroom Pasta with Hazelnuts
Chopped Steak with Bacon and Mushroom Gravy
Mushroom and Brie Soup
Easy Mushroom Risotto
Wild Mushroom Polenta Packets
Portobello Fries with Meyer Lemonnaise
- vegetable oil
- 2 large portobello mushroom caps, sliced into 1/4 inch slices
- 2 cups buttermilk
- 1 cup all purpose flour
- pinch of salt
- 1/3 cup mayonnaise
- juice from 2 Meyer lemons
- salt and fresh cracked pepper
- Heat several inches of oil to 340F in a deep pot. Use a thermometer for accuracy.
- Meanwhile, mix the buttermilk, flour and salt together to make a batter. It should have the consistency of a thick pancake batter.
- When the oil is hot, coat the mushrooms in the batter, shaking off any excess, and fry, in batches, until golden brown and crispy. Flip the mushrooms over in the oil a couple of times. This will take about 3 to 4 minutes.
- Drain the mushrooms on paper towels.
- To make the Lemonnaise, whisk the mayo and the lemon juice together until smooth. Add a pinch of salt, and lots of fresh cracked black pepper. The sauce will be on the thin side.
Questions and Reviews
Could you make the batter ahead of time
Just made these and yum! I doctored up the dip by adding some sour cream and garlic powder and it was awesome! ??
Jill you’ve hit on one of my truly favorite recipes that I’ve ever posted, I’m crazy about fried mushrooms, thanks for taking the time to come back and comment 🙂 Love your doctored dip!
I have been looking for a recipe for these mushrooms!!! They are my favorite! Will be trying out this recipe tonight!! I had some deep fried in a restaurant, and I have wanted to try and make some myself. I will let u know how it goes!!
I’m so jealous that you’re making them tonight ~ I discovered fried mushrooms at one of our favorite seafood restaurants years ago and I’ve never forgotten the first taste!
You can fry the little button mushrooms, too….yum 🙂
this looks so good! It’s just a shame i have problems with the gluten. Is there a similar gluten-free alternative?
Just use cup to cup gluten free flour and you should be fine.
Please help! My batter stuck to the pan not my mushrooms. Still tasty though. What can I do differently? Thanks! ?
Make sure your mushrooms are dry, Janeen, and your oil is hot. The batter should be on the thick side, too, like a thick pancake batter. And your oil should be at least 2-3 inches deep, and at the correct temperature.
I love how light the batter looks on these tasty mushrooms, and I’m thinking that all mayo should be lemonaise!
Your photos rock! Love the Meyer lemonaise idea with the portabello fries. I could certainly get used to eating like this.