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.

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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)

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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.

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