Sunday, October 11, 2009
VeganMoFo: Portobello Mushroom "Fries".
These were a treat and a half! I usually shy away from eating fried food but a friend of mine recommended this recipe to me. I followed a recipe by Rachael Ray and veganized it by substituting soymilk instead of egg wash and "parmezano sprinkles"* for the parmesan. Came out really good except a little salty because I think I oversalted the mushrooms before grilling them. But aside from that, the mushrooms were juicy and the panko crumb coating was wonderfully crispy. After eating a few dipped in homemade ranch (Vegenaise, red wine vinegar, plain soymilk, garlic powder, parsley), I combatted the saltiness by wrapping each "fry" in a green leaf lettuce. It was really fresh and yummy that way. Just had a thought! These would make great "wings"!
*parmezano sprinkle is a recipe for faux parmesan cheese in The Ultimate Uncheese Cookbook which consists of almonds, white miso paste, nutritional yeast and salt. I imagine you can skip the parmesan and just use breadcrumbs with equally good results.