tweak and nourish

The moment I tasted the PORTOBELLO FRIES at Bottega Louie, I knew I was going to be hooked. I loved the taste of the portobello fries but didn't like the consistency of the aioli. I had a craving today, so I cooked some. I almost forgot to take photos. Here goes...

*Slice the portobello mushrooms

*Prepare 3 bowls for 1. potato starch, 2.egg, and 3.Panko bread crumb mixture with grated parmesan, thyme, salt, and pepper

*Take one slice, dredge in potato starch, then dip in egg, and coat with bread crumb mixture.

*Place on baking rack with sheet pan underneath. Repeat process.

* Bake at 425F for 12-14 minutes until golden brown.

Truffle Aioli: Mayo or vegan mayo, minced garlic (or garlic powder), drops of truffle oil.

Consume right away to savor the crisp texture.

Prepare a big batch or you might find yourself wanting more.

Warning: IT IS ADDICTIVE if you like portobello mushroom!