| Level: | Intermediate |
| Total: | 1 hr 40 min |
| Active: | 55 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 cups blended oil
- 1 head garlic, halved and still in skins
- 1 large piece kombu, broken into smaller pieces to fit in pan
- 6 portobello mushrooms, stemmed and gills removed
- 2 quarts panko breadcrumbs
- One .6-ounce package nori seaweed, finely ground in a high-powered blender
- 1/2 cup mushroom powder
- Neutral cooking oil, for frying
- 2 cups all-purpose flour
- 6 large eggs
- Kosher salt and freshly ground black pepper
- Small fresh dill sprigs, for garnish
- Mushroom Tartar Sauce, recipe follows
- 1 pound white button mushrooms, quartered
- 1 quart heavy cream
- 2 teaspoons kosher salt
- 1/2 cup chopped dill pickles
- 2 tablespoons drained capers, chopped
- 1 teaspoon chopped fresh dill, plus more for garnish
- 1 teaspoon chopped fresh parsley
- Kosher salt and freshly ground black pepper
Instructions
- Add the blended oil, garlic and kombu to a large saute pan and turn the heat on medium. Once the garlic is fragrant, add the portobello mushrooms. Allow the portobellos to confit, flipping every 5 minutes, until softened throughout, 15 to 20 minutes.
- Remove the portobellos from the oil and let cool.
- In a high-powered blender, combine the panko with the nori powder and mushroom powder. Quickly blend until mixed.
- Preheat the neutral oil in a deep fryer to 350 degrees F. Line a sheet tray with a wire rack.
- Set up a standard breading station with the flour, eggs and the panko/nori/mushroom powder mixture each in shallow dishes. Bread the mushrooms first in the flour, then the eggs and finally the panko mixture and fry until browned and crispy, about 5 minutes. Remove from the oil and drain on the wire rack. Season with salt and pepper.
- Slice, garnish with small dill sprigs and serve with the Mushroom Tartar on the side.
- Add the white button mushrooms, cream and salt to a medium saucepan and cook over medium heat until the mushrooms are softened, about 10 minutes. Strain the mushrooms over a small saucepan, then add them to a blender and blend into a paste. Carefully stream in the heated cream, blending, until the texture is similar to mayonnaise. Transfer to a bowl and fold in the pickles, capers, dill and parsley and season with salt and pepper. Chill in the refrigerator until ready to serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1873 |
| Total Fat | 149 g |
| Saturated Fat | 44 g |
| Carbohydrates | 114 g |
| Dietary Fiber | 8 g |
| Sugar | 11 g |
| Protein | 28 g |
| Cholesterol | 404 mg |
| Sodium | 1438 mg |
Reviews
Delicious!! Thanks Mr.Voltaggio