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  • - Hey dudes. I'm Hilah and today on Hilah Cooking,

  • I'm gonna show you how to make Portobello Mushroom Fries.

  • I'm gonna take some Portobello mushrooms,

  • slice 'em up, cover them in some crispy stuff,

  • bake 'em in the oven and then whip together a quick little

  • creamy sour cream sauce to dip 'em into

  • so it's like french fries but they're healthy.

  • (upbeat music)

  • If you haven't done so already,

  • go ahead and click that little red subscribe button

  • right now. I'll wait.

  • Okay, got it.

  • We're gonna start out slicing some Portobellos.

  • You want to cut 'em, I would guess about a quarter

  • of an inch thick.

  • That seems about right.

  • And I don't know, I imagine you could do the same thing

  • with regular button mushrooms

  • and cut 'em into quarters.

  • I think that would be totally fine

  • if you can't find Portobellos or if they're

  • too ridiculously expensive at the time.

  • (slicing mushroom)

  • But one thing I love about Portobello mushrooms

  • is that you could do this.

  • Look, it's a mustache.

  • (laughs)

  • Okay.

  • That was stupid.

  • So I'm gonna lay them out

  • and this step is optional, but it does make your

  • Portobello fries way, way, way, way better

  • than if you skip it.

  • Basically gonna spread them out

  • in a single layer and it doesn't take that much more time.

  • I think it's totally worth it.

  • And sprinkle 'em evenly with some salt.

  • Just a little.

  • Just a little sprinkling.

  • Cover that with a clean towel.

  • I use a little dish towel here

  • but paper towel works, too.

  • And then, put some weight on it.

  • And this is just gonna draw out the water.

  • If you skip this step,

  • it still will work, but your Portobello fries

  • end up a little bit kind of spongy

  • and if you do this little step,

  • then they end up more like chewy and meaty.

  • One of my friends who taste-tested this recipe

  • said it reminded her of a chicken nugget.

  • So that's cool.

  • Alright, I'm just gonna let this sit here

  • for about five minutes or so.

  • And then we'll come back and bread them.

  • I used my molcajete to put a little bit more pressure

  • on my Portobello slices.

  • Let's see what we have.

  • So you can tell some moisture's pulled out.

  • You can see, shwoo!

  • Yay.

  • Okay, great.

  • So now, I'm just gonna do a little bit

  • of flour.

  • I'm just gonna do it right on the board.

  • Just a very, very light coating

  • on both sides of our mushroom strips.

  • And then I've got an egg here.

  • (beating and whisking eggs)

  • And I've got Panko and Parmesan.

  • So I'm gonna mix these together

  • and you can use regular bread crumbs, too

  • but I like the Panko better for this

  • in particular.

  • It makes 'em crunchier and the Panko,

  • somehow it doesn't, it's not as easy to burn

  • as regular bread crumbs.

  • And the salt and everything,

  • the seasoning we already have that sort of

  • incorporated right into the mushrooms

  • 'cause you're, along with pressing the water out,

  • you're also pressing the salt in,

  • and then a little bit of salt's in the Parmesan.

  • We got the seasoning covered.

  • So then we're just doing this.

  • Just a little egg.

  • A little crumbs.

  • And then onto the baking sheet

  • in a single layer.

  • I'm using parchment, but if you don't have parchment

  • you can just oil your pan.

  • Once they're all coated, we're gonna put 'em

  • in a 425 degree oven for just about 15 minutes.

  • It doesn't take very long.

  • While they're cooking, I'm gonna show you how to

  • make the sour cream dip.

  • For the dip, I'm using some full fat sour cream.

  • I'm gonna use a garlic press.

  • I've never used this to squeeze in

  • a clove of garlic just 'cause I wanna make sure

  • it's like so, so, so tiny.

  • It should just sort of disintegrate into the dip.

  • And some fresh rosemary.

  • Thyme is also really good.

  • I think mushrooms just work really well

  • with those really, I like sort of dark and earthy herbs.

  • A little lemon juice.

  • (grinding)

  • And good-ly amount of salt and pepper.

  • (grinding)

  • I just wanna taste it.

  • Add a little bit more salt.

  • (grinding)

  • Okay, I'm just gonna let this sit at room temperature

  • while the Portobello fries bakes

  • to let all those flavors mix together

  • but if you wanted to make it

  • a couple days ahead of time

  • and store it in the fridge,

  • it just kind of gets better the longer it sits, I think.

  • So BRB with some Portobello fries.

  • Okay, ta-dah!

  • There we go.

  • So fast and easy.

  • If you like this recipe

  • and you want more mushroom recipes,

  • check out my Portobello mushroom tacos

  • I did a couple months ago.

  • They are delicious.

  • Let's see.

  • I get some dip.

  • This is how you eat.

  • Thanks for the dip, y'all.

  • (crunching)

  • (upbeat music)

  • These are dope as hell.

  • Mm.

  • Wow, I love this.

  • I can't believe I didn't even like mushrooms

  • until a couple years ago.

  • I love the hell out of these.

  • Thank you so much for watching.

  • Don't forget to subscribe.

  • I'll see you next week

  • with another video.

  • Have a great weekend.

  • Bye.

  • (upbeat music)

- Hey dudes. I'm Hilah and today on Hilah Cooking,

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如何烘烤波多野結衣蘑菇薯條|Hilah Cooking Cooking (How to Baked Portobello Mushroom Fries | Hilah Cooking)

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    林宜悉 發佈於 2021 年 01 月 14 日
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