Baked or fried portobello mushroom fries

• 1 peanut or coconut oil if frying
• 5 large portobello mushrooms
• 1/2 cup all-purpose flour
• 1 1/2 cup panko bread crumbs
• 1/4 cup finely grated Parmigiano Reggiano
• 2 tbsp finely chopped fresh parsley or thyme.
• 1/2 tsp red pepper flakes
• 1 Salt and freshly ground black pepper to taste
• 3 eggs, lightly beaten
• 1 to make with tempura style omit flour, and bread crumbs, and replace with tempura follow directions that come with the batter.

1. Preheat oil in a deep-fryer to 350
2. Remove the gills and stems from the underside of the mushrooms and trim the edges off.
3. Slice into 1/4-inch strips.
4. Measure flour into a pie plate.
5. In another pie plate or bowl, combine panko, Parmigiano, parsley, red pepper flakes and salt and pepper.
6. Dredge the mushrooms in flour, followed by the egg wash and finally in the panko.Working in batches, place the breaded mushroom slices in the hot oil and fry for 3 to 4 minutes, until golden brown.
7. Drain on a paper towel lined sheet tray.
8. Finish with sprinkling with more cheese
9. If baking place on a parchment lined baking dish, and bake at 425 for 8-12 mins, or until golden.

peanut, portobello mushrooms, allpurpose, bread crumbs, parsley, red pepper, salt, eggs, flour

Taken from cookpad.com/us/recipes/366759-baked-or-fried-portobello-mushroom-fries (may not work)