Minimal Monday: Portobello Fries with Meyer Lemonnaise

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 lemonnaise!

fried slices of portobello mushrooms

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.

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.

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 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.

 Portobello mushroom 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!!

The light Meyer Lemon sauce is the perfect complement to the meaty fries. 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.

Portobello Fries with Meyer Lemonnaise

Yield: serves 4

Ingredients

  • vegetable oil
  • 2 large portobello mushroom caps, sliced into 1/4 inch slices
  • 2 cups buttermilk
  • 1 cup all purpose flour
  • pinch of salt
    Meyer Lemonnaise
  • 1/3 cup mayonnaise
  • juice from 2 Meyer lemons
  • salt and fresh cracked pepper

Instructions

  1. Heat several inches of oil to 340F in a deep pot. Use a thermometer for accuracy.
  2. Meanwhile, mix the buttermilk, flour and salt together to make a batter. It should have the consistency of a thick pancake batter.
  3. 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.
  4. Drain the mushrooms on paper towels.
  5. 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.
https://theviewfromgreatisland.com/minimal-monday-portobello-fries-with-meyer-lemonnaise/

Portobello Fries with a lemony dipping sauce

 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.

Portobello Fries with Lemonnaise

19 Comments

  • Reply
    Kayoka Dotson
    June 7, 2017 at 2:59 pm

    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!!

    • Reply
      Sue
      June 7, 2017 at 3:42 pm

      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!

      • Reply
        Sue
        June 7, 2017 at 3:43 pm

        You can fry the little button mushrooms, too….yum :)

  • Reply
    Ole possum
    March 17, 2017 at 2:05 pm

    this looks so good! It’s just a shame i have problems with the gluten. Is there a similar gluten-free alternative?

  • Reply
    Janeen
    February 22, 2017 at 5:33 pm

    Please help! My batter stuck to the pan not my mushrooms. Still tasty though. What can I do differently? Thanks! ?

    • Reply
      Sue
      February 22, 2017 at 8:13 pm

      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.

  • Reply
    Hello! Where Have You Been? | Momma T's Table
    June 6, 2014 at 7:51 am

    […] the next basket ready to go, and this year Boy #2 joined the group frying up the delicious Portobello Fries, a newcomer and new favorite to the fish fry! Three generations working together, a cherished […]

  • Reply
    Kari@Loaves n Dishes
    March 14, 2014 at 5:29 pm

    I love how light the batter looks on these tasty mushrooms, and I’m thinking that all mayo should be lemonaise!

  • Reply
    Sam @ My Carolina Kitchen
    November 8, 2013 at 4:00 am

    Your photos rock! Love the Meyer lemonaise idea with the portabello fries. I could certainly get used to eating like this.
    Sam

  • Reply
    Shari West
    August 5, 2013 at 5:07 pm

    I made a spinach salad and topped it with the fried mushrooms…very yummy.

  • Reply
    Abbe@This is How I Cook
    January 31, 2013 at 2:56 am

    Sounds so good. And I’ll bet that mayo would go great with asparagus, too!

  • Reply
    Amy @ Elephant Eats
    January 29, 2013 at 2:21 pm

    Omg, deep-fried, battered mushrooms?!?! Yes please! It reminds me of the tempura veggies I used to get out the county fair when I was growing up. And I bet that dipping sauce takes them over the top!

  • Reply
    Mary Younkin
    January 29, 2013 at 1:57 pm

    SUE! I’m going to insist that you move closer. This kind of food temptation, on top of the fact that I know we would be great neighbors, is just not fair. Why couldn’t there be a fabulous job opportunity here in AZ?? Sheesh.

    At any rate, I suspect I’m going to be trying these soon. Your beer battered mushrooms that I made last year were fantastic. I can’t wait to try them this way!

  • Reply
    l o v e l y t h i n g s
    January 29, 2013 at 1:11 pm

    This sounds and looks so interesting….love the idea of the lemmonaise mayo to go along with it.

  • Reply
    belleau kitchen
    January 28, 2013 at 6:50 pm

    I want to say that you’re an evil, wicked woman, creating such incredibly tempting deep-fried treats… but I can’t… you’re just too nice and i’m too much of a sucker for fabulous deep-fried food… sooooooooooooooooo good!

  • Reply
    SavoringTime in the Kitchen
    January 28, 2013 at 9:34 pm

    Well, the expected response did occur – thank you for the warning. These look so delicious and the lemonaisse sounds like the perfect condiment. I’ll have to surprise my hubby one night soon :)

  • Reply
    Tricia @ saving room for dessert
    January 28, 2013 at 8:34 pm

    This sounds like a great dinner. What time did you say it was going to be ready? The lemmonaise sounds perfect – on everything! I just noticed something – you and I started blogging just 10 days apart. How special!

  • Reply
    bellini
    January 28, 2013 at 7:37 pm

    Wow these are really special, especially the Meyer Lemmonaise. Love it!

  • Reply
    Averie @ Averie Cooks
    January 28, 2013 at 5:58 pm

    Wow…this is soooo creative, Sue! The shrooms look so good, even at 10am! :) And the Lemonnaise. Great idea. And super creative and clever little name for it!

  • Leave a Reply

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