Slice the large
Portobello Mushrooms (2)
into wedges. Place the wedges in a bowl or deep pan with whole
Milk (2 cups)
and marinate them for 1 minute.
Dredge the mushrooms in the
Gold Medal® Wondra Quick Mixing Flour (1 cup)
, and shake off the excess flour.
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.
Toss in a bowl with
Parmesan Cheese (2 Tbsp)
Fresh Parsley (1 Tbsp)
Salt (to taste)
Ground Black Pepper (to taste)
Serve immediately with your favorite aioli (basil aioli is a great pairing) and enjoy!