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 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

1. I start by slicing portobello mushrooms into nice fat wedges.
2. I dredge them in a batter made up of 2 to 1 buttermilk to flour.
3. 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

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3.25 from 45 votes

Portobello Fries with Meyer Lemonnaise

Portobello Fries with Meyer Lemonnaise ---sliced portobello mushrooms in a buttermilk batter fried until crispy ~ with a tangy lemon mayonnaise dip!

Course Side Dish

Cuisine American

Prep Time 15 minutes

Cook Time 15 minutes

Author Sue Moran

Cook ModePrevent your screen from going dark

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

• 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.

The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.