ISO: ISO: orchid. I made your portabella fries tonight and they were very good!! The cooking

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florisandy

Well-known member
time was right on the money and the texture could not have been better – crusty, crunchy exterior and soft interior.

However, after following the recipe to the tee, the Italian seasoned fine breadcrumbs that I used (Progresso) and parmesan cheese did not add any significant flavor so I sprinkled a little Fleur de Sel over them before dipping into my favorite Hidden Valley Ranch Fat Free Ranch dressing. (Maybe it’s just my tastebuds here).

Two Sandi(y)s can’t be wrong. Sandi in Hawaii may have done better using Panko and Italian seasoning. I would like to make this again with some crushed rosemary mixed in with Panko and grated Swiss cheese or just Cajun seasoning with Panko. Hmmm… they could be marinated with a good Italian Caesar dressing and blotted on paper towels before covering with Panko…

Nevertheless, I vote that this recipe go into T & T!!

http://i56.photobucket.com/albums/g166/Finer_Kitchens/Sandy_in_Philly/IMG_0691.jpg

http://i56.photobucket.com/albums/g166/Finer_Kitchens/Sandy_in_Philly/IMG_0692.jpg

 
I tried them too and we all loved them. In fact I'm making them

again tonight for my daughter who loves mushrooms. I also finished with some fleur de sel and they were perfect

 
Thanks to you both for giving them a try and they are good. I think of all

mushrooms as little sponges that will absorb whatever flavoring you put on them. I love the Cajun seasoning idea Sandy. Lots of possibilities for them. I'll put the recipe in T&T. Thanks Sandi in Hawaii, FloriSandy and lorijean.

 
Made them again last night and used 1/2 italian crumbs and 1/2 panko

as well as a little more cheese finely grated (mine was too coarse the first time, as well as a little cayenne. That is my fav so far.

 
I made these last night, they taste like the breaded morels my dad used to pick and Mom fried. I

took the suggestion to use half panko and half dry bread crumbs. For 2 large (5-inch) caps, I used 1/2 cup each and 1/2 cup parm. I did a little research on similar recipes and added a goodly amount of Montreal spicy steak seasoning as well as a bit of salt and pepper. I had quite a bit of breading left. I also didn't bother to remove the gills. They came out crispy and delicious. Thanks for a winner of a recipe, Orchid. I'll definitely make them again.

 
And a question...I had whole portobellos and had no idea how thick the sliced are. I sliced them

3/8 of an inch and think they could have been a bit thicker. Did anyone else slice their own and how thick did you slice them?

 
Yes, I sliced my own. I have seen them sliced at the store so I had an

idea of the thickness. I also know that mushrooms shrink a lot when cooked so I cut mine closer to about 3/4" and I felt they were right. I did remove the gills before I sliced them and I agree about using more finely grated Parmesean. It definitely sticks better.

 
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