Cooking Instructions
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Step 1
Slice the large
Portobello Mushrooms (2)
into wedges. Place the wedges in a bowl or deep pan with whole
Milk (480 mL)
and marinate them for 1 minute.
Step 2
Dredge the mushrooms in the
Gold Medal® Wondra Quick Mixing Flour (120 g)
, and shake off the excess flour.
Step 3
Fry in a deep fryer with
Canola Oil (as needed)
for about a minute and a half. You will see bubbles float to the top and get smaller.
Step 4
Toss in a bowl with
Parmesan Cheese (10 g)
,
Fresh Parsley (3 g)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
.
Step 5
Serve immediately with your favorite aioli (basil aioli is a great pairing) and enjoy!