Portabello Fries with Béchamel Mustard Dipping Sauce

• Vegetarian

• Produce

  • 1 tbsp Parsley, fresh leaves
  • 2 Portobello mushrooms, large

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 tsp Mustard, Stone Ground

• Baking & Spices

  • 6 1/3 tbsp Flour
  • 1 Salt and freshly ground black pepper
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Canola oil

• Bread & Baked Goods

  • 3/4 cup Panko bread crumbs

• Dairy

  • 1 tbsp Butter
  • 1/2 cup Milk
  • 1/2 cup Parmesan cheese
  • 3 tbsp Parmigiano reggiano

Found on lifeloveandgoodfood.com

Description

Ingredients

• 1 tablespoons butter
• 1 tablespoons all-purpose flour
• 1/2 cup milk
• 1/2 cup shredded Parmesan cheese
• 1 teaspoon stone ground mustard
• Salt and pepper to taste
• Canola oil, for frying
• 2 large portobello mushrooms
• 1/3 cup all-purpose flour
• 3/4 cup panko bread crumbs
• 3 tablespoons finely grated Parmigiano-Reggiano
• 1 tablespoon chopped fresh parsley leaves
• Salt and freshly ground black pepper
• 2 eggs, lightly beaten

Directions

• Melt butter over medium heat and stir in flour. Cook 2-3 minutes and gradually add in the milk. Reduce heat and whisk until smooth and mixture is slightly thick.
• Add cheese and stone ground mustard and stir until melted. Season with salt and pepper to taste.
• Preheat oil in a deep-fryer to 350 degrees.
• Prepare the mushrooms by removing the gills and stems from the underside. Trim the edges off and slice into 1/4-inch strips.
• Prepare dipping station in three shallow dishes. Add flour to the first dish, the beaten eggs to the second dish, and in the last dish combine panko, Parmigiano, parsley, salt and pepper.
• Dredge the mushrooms in flour, followed by the egg wash and finally in the panko.
• Cook a few mushroom fries at a time for 3 to 4 minutes, or until golden brown. Drain on a paper towels and then serve with the dipping sauce.