Portobello Mushroom Fries

• 4 four inch portobello mushrooms (fresh so the caps are still a little tucked under)
• 1 cup Wondra (the fine flours sticks to the mushroom)
• 1 cup panko
• 2 eggs, beaten
• 1/2 cup grated parmesan cheese
• 1 teaspoon dried thyme

1. Spoon out the insides of the mushrooms, including the stems, carefully so not to break the rim. Cut each mushroom into as many 3/4 to 1 inch wide strips as allows.
2. Mix the panko, thyme and the grated Parmesan cheese together.
3. Set up three stations: 1. bowl of Wondra, 2 bowl of eggs and 3. bowl of panko/cheese/thyme
4. Dip the mushroom strips, one at a time in the Wondra, then the egg, then the panko.
5. Have a large saute pan filled with about an inch of hot oil and saute the strips on both sides. Drain on paper towels.
6. Serve with a sprinkle of sea salt and pepper or with a squeeze of fresh lime.

four inch portobello mushrooms, wondra, eggs, parmesan cheese, thyme

Taken from food52.com/recipes/11209-portobello-mushroom-fries (may not work)