These portobello mushroom fries, dipped in creamy stone-ground mustard sauce or ranch, are a delicious appetiser or snack. They are crunchy on the exterior and hot and tender on the inside. This dish for portobello mushroom fries is fantastic. Enjoy and dig in!
Ingredients
For the Mushroom Fries
- 1 pound (450g) button mushrooms, cleaned and trimmed
- 1/2 cup all-purpose flour or chickpea flour (for a gluten-free option)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Non-stick cooking spray or olive oil
For the Vegan Aioli
- 1/2 cup vegan mayonnaise
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
Preheat the Oven
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Prepare the Mushroom Fries
- In a shallow bowl, combine the all-purpose flour (or chickpea flour), garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well.
- Lightly dampen the mushrooms with water, then coat them with the flour mixture, shaking off any excess.
Bake the Mushroom Fries
- Place the coated mushroom fries on the prepared baking sheet in a single layer, making sure they are not overcrowded.
- Lightly spray the fries with non-stick cooking spray or drizzle with a bit of olive oil.
- Bake in the preheated oven for about 15-20 minutes, or until the fries are golden brown and crispy, flipping them halfway through.
Prepare the Vegan Aioli
In a small bowl, whisk together the vegan mayonnaise, lemon juice, minced garlic, Dijon mustard, salt, and pepper until smooth and well combined.
Serve
Once the mushroom fries are done baking, remove them from the oven and serve them hot with the prepared vegan aioli for dipping.
Nutrition Facts
- Calories: Approximately 150-200 kcal per serving
- Fat: Around 8-10g
- Carbohydrates: Approximately 15-20g
- Protein: About 3-5g
- Fiber: Around 2-3g
