Portobello “Fries” with Truffled Aioli


These are a fun version of French fries. Instead of biting through into potato, you are met with the juicy earthiness of the mushroom. The truffled aioli is an addicting addition.

Serves 8


Trim the stems, remove the gills and gently wipe the Portobello caps with a damp cloth. Cut the Portobello caps into ½ - inch strips.

Combine breadcrumbs, cheese, thyme, salt and pepper in shallow dish. Toss the mushroom “fries” in flour to coat evenly, then dip into the egg wash and roll in breadcrumbs.

Heat about 1 inch of oil in a large skillet over medium heat. Working in batches, place the breaded mushroom strips in the hot oil and cook on all sides until golden brown, 3-4 minutes. Transfer to a paper lined tray.

To make the aioli, combine yolks, lemon juice and garlic in blender, turn the blender on medium and drizzle the canola oil and olive oil into the blender in a steady stream until emulsified into the eggs and is fully incorporated. Season with truffle oil, salt and freshly ground pepper.



The Fries

8 Portobello mushrooms
3 eggs, lightly beaten
3 cups fine bread crumbs
1 cup grated pecorino cheese
1 teaspoon dried thyme
1 ½ teaspoons salt
2 teaspoons freshly ground
½ cup all purpose flour
- canola oil for frying

The Truffled Aioli

2 egg yolks
¼ cup fresh lemon juice
1 teaspoon minced garlic
1 cup canola oil
½ cup olive oil
2 tablespoon white truffle oil
- fine sea salt and freshly
   ground pepper