I first had these fries years ago at the well-known Italian restaurant, Bottega Louie. And ever since, I’ve wanted to find a way to replicate them. I think this recipe is pretty close to what I had (or dare I say better? haha). Light and crispy, “meaty” but perfectly tender, and it’s a veritable explosion of umami! I’d eat these fries over potato fries any day!
Recipe:
Basil Aioli: In a food processor, combine 0.5 oz fresh basil (about ¼ cup, packed), 2 garlic cloves, 1 tsp lemon juice, 2 tbsp extra virgin olive oil. Fold in ½ cup mayonnaise. Set bowl aside in fridge (covered).
Cut 3-4 large Portobello mushrooms (stems removed) into ¾” slices. In a large bowl, add in 3 cups whole milk and soak the sliced mushrooms for 5-10 min.
In a separate bowl, add in 2 cups Wondra flour (a very finely ground all-purpose flour) (Note: you can substitute with Mochiko rice or tapioca flour). I use this flour specifically to make the fries super flaky, light, and less oily!
Working in batches, transfer the sliced mushrooms into the flour and roll around to coat completely. Transfer to a plate.
Heat vegetable oil in a pot to 350°F (enough to deep fry). Working in batches, deep fry mushroom slices for 4-6 minutes (or until golden brown). Note: Avoid adding too many slices in at once, because it’ll drop the oil temp too quickly and your subsequent fry will yield oilier fries (and take longer to cook). Transfer to a paper towel to dry.
Transfer all the portobello fries to a mixing bowl and toss with a handful of chopped parsley (about 1/2 cup), 1-2 tsp seasoning salt (to taste), and ¼ cup parmesan cheese.
Enjoy immediately with a side of basil aioli.
