Emma Wilson
Mayo fries mushrooms are a delicious and healthy snack option. They are made using mushrooms, which are a good source of vitamins, fiber, and minerals, and are breaded and fried, resulting in a crispy exterior and juicy interior. The dish gets its name from the dipping sauce, which is typically a combination of mayonnaise and other ingredients such as sriracha, lemon, or horseradish. These mushrooms can be easily prepared in the oven or air fryer, making them a convenient and tasty treat.
| Characteristics | Values |
|---|---|
| Type of mushroom | Portobello, Oyster, White button, Cremini |
| Texture | Firm, springy |
| Colour | Off-white, golden brown |
| Seasonings | Onion salt, black pepper, garlic powder, paprika |
| Batter | Beer, egg, starch |
| Oil | Vegetable oil |
| Oil level | 3 inches deep |
| Cooking time | 7-10 minutes |
| Dips | Spicy mayo, sriracha mayo, ketchup, spicy vinegar, horseradish mayo |
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What You'll Learn
Oyster mushroom shawarma fries
To make the fries, start by boiling cut potatoes for 2 minutes, then drain and let them cool completely before frying. Add oil to a pot and heat it to 150 °C / 300 °F. Fry the potatoes in batches for 3-4 minutes, then remove them from the oil and let the excess drip off. Increase the heat to 175-200 °C / 350-400 °F and fry each batch again for 3-4 minutes or until golden brown.
While the fries are cooking, prepare the oyster mushroom shawarma. Heat a large pan and add the mushrooms, cooking over medium heat until most of the liquid has evaporated. Then, add oil, onions, seasoning, and salt, stirring occasionally until the onions are soft and the mushrooms are slightly crispy. Add spices, lemon juice, and more oil if needed, cooking for another minute.
To assemble the dish, divide the fries between serving plates or bowls. Top with the mushroom shawarma, tahini sauce, hot sauce, sumac onions, pickles, and parsley. Serve immediately while warm. You can also serve the mushroom shawarma in a wrap or pita bread with the same condiments and extra vegetables.
This dish is a flavorful and savory option, perfect for those craving something indulgent and aromatic. It is also rich in fiber, protein, and antioxidants, making it a healthy choice. The recipe serves 4-6 people and can be made ahead of time, making it ideal for gatherings.
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Portobello mushroom fries
To make Portobello mushroom fries, you will need all-purpose flour, seasonings (onion salt, black pepper, garlic powder, and paprika), eggs, panko breadcrumbs, vegetable oil, and, of course, Portobello mushrooms. First, cut the mushrooms into 1/2-inch wide strips. Don't worry about the pieces being uniform. Next, prepare three bowls: one with panko, one with flour and seasonings, and one with whisked eggs. Dip each mushroom piece into the flour mixture, then the eggs, and lastly the panko. Repeat this process for all the mushroom pieces.
Now, heat vegetable oil in a pan to 370 degrees F. The oil should be about 2-3 inches deep. Fry each mushroom for 30 seconds to 1 minute until the outside is golden and the inside is cooked. Fry in batches so you don't crowd the pan. Once cooked, place the mushroom fries onto a paper towel-lined baking sheet to absorb excess oil.
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Crispy baked Portobello mushroom fries
Ingredients:
- Portobello mushrooms
- All-purpose flour
- Eggs
- Breadcrumbs (preferably panko)
- Seasonings (salt, black pepper, garlic powder, onion powder, paprika, etc.)
- Vegetable oil or cooking spray
- Dipping sauce of your choice (optional)
Instructions:
- Preheat your oven to 350-370°F (180°C).
- Prepare the Portobello mushrooms by removing the stalks and scraping out any dark gills using a spoon.
- Cut the mushrooms into slices, approximately 1/4-inch to 1/2-inch thick.
- Set up a breading station with three separate shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with your desired seasonings.
- Dredge each mushroom slice first into the flour, then dip it into the egg wash to coat evenly, and finally, roll it in the seasoned breadcrumbs.
- Arrange the breaded mushrooms on a baking sheet, ensuring they are evenly spaced apart.
- Spray both sides of the mushrooms with cooking spray or vegetable oil to ensure even cooking and a crispy texture.
- Bake the mushrooms for 8-15 minutes, or until they are golden brown and crispy. For extra crispiness, consider using an air fryer or flipping the mushrooms halfway through the baking process.
- Once cooked, place the mushroom fries on a paper towel-lined plate or baking sheet to absorb any excess oil.
- Serve immediately with your favorite dipping sauce, such as spicy mayo, ketchup, or garlic aioli.
Tips and Variations:
- Portobello mushrooms are recommended for their size and texture, but you can also use other large mushrooms like shiitake or oyster mushrooms. Adjust the cooking time accordingly.
- For a gluten-free option, use gluten-free panko breadcrumbs and gluten-free flour.
- To make the fries extra crispy, ensure the mushroom slices are completely dry before coating and baking.
- You can prepare the coated mushrooms ahead of time and store them in the refrigerator for a few hours before baking.
- If you prefer deep-frying, use a pot or pan with at least 2-3 inches of vegetable oil heated to 350-370°F. Fry the mushrooms in batches to avoid overcrowding and cook for 3-4 minutes or until golden brown.
Enjoy your crispy baked Portobello mushroom fries! They are a fun and tasty snack that will impress your family and friends.
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Battered crispy oyster mushroom fries
Ingredients:
- Fresh oyster mushrooms
- Egg
- Baking powder
- Corn starch
- Salt and pepper (to taste)
- Oil for frying (vegetable oil or any other high smoke point oil)
- Dipping sauce of your choice (spicy mayo, ketchup, or spicy vinegar are recommended)
Instructions:
Step 1: Prepare the Mushrooms
Tear the oyster mushrooms into thin, vertical pieces. Keeping the pieces thin will ensure more surface area to catch the batter, resulting in a crispier fry.
Step 2: Season and Toss Mushrooms
Gently toss the mushroom pieces with salt and pepper. Be careful not to break the mushrooms.
Step 3: Add Egg and Baking Powder
Break an egg directly over the mushrooms and toss repeatedly and thoroughly to moisten every piece. Ensure the egg reaches into the crevices of the mushrooms. To create a light crisp texture, add baking powder. Whisk the baking powder with half of the corn starch before adding it to the mushrooms. The corn starch helps achieve a crispy crust without making it bread-like.
Step 4: Heat Oil and Fry Mushrooms
Heat at least three inches of oil in a deep pan or pot. The oil should be around 350°F to 370°F. Carefully place the battered mushrooms into the hot oil, frying in batches to avoid overcrowding. Fry each batch for 3-4 minutes, or until golden brown and crispy.
Step 5: Drain Excess Oil and Serve
Remove the fried mushrooms from the oil and place them on a rack or a wide strainer to drain. Serve immediately with your chosen dipping sauce. Enjoy the delicious, crispy oyster mushroom fries!
Tips:
- Keep an eye on the oil temperature to ensure it remains consistent. Frying at the correct temperature is crucial to achieving a light and crispy crust.
- Avoid piling the fried mushrooms on top of each other immediately after frying, as the steam will make the crust soggy.
- Get creative with your dipping sauces to enhance the flavour!
Enjoy making and indulging in these mouth-watering Battered Crispy Oyster Mushroom Fries!
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Beer-battered fried mushrooms
Ingredients:
- Mushrooms (oyster, portobello, or white button mushrooms are good options)
- Beer (a lighter beer such as lager or ale)
- Flour (all-purpose flour is recommended)
- Seasonings (salt, pepper, garlic powder, paprika, onion salt)
- Vegetable oil for frying
- Optional: parsley, egg, breadcrumbs
Method:
- Prepare the mushrooms by wiping them with a damp paper towel and cutting them into smaller pieces, about 1/2 inch wide. Removing the stems is also recommended for even cooking.
- Make the batter by mixing the beer, flour, and seasonings in a large bowl until smooth and well blended. You can adjust the amount of beer to control the thickness of the batter.
- Dip the mushrooms into the batter, coating them evenly.
- Heat the vegetable oil in a pan or pot to a temperature suitable for deep frying. Remember to never fill the vessel more than halfway with oil to avoid spills.
- Carefully place a small batch of coated mushrooms into the hot oil, being careful not to overcrowd the pan.
- Fry the mushrooms for 3-7 minutes, turning them occasionally, until they are golden brown and crispy.
- Remove the fried mushrooms from the oil and place them on paper towels to drain the excess oil.
- Season with a light touch of salt, and optionally, sprinkle with chopped parsley for added flavour.
- Serve immediately while warm, with your choice of dipping sauce. Spicy mayo, ranch dressing, barbecue sauce, and ketchup are all popular options.
Enjoy your beer-battered fried mushrooms! They are a tasty treat, perfect as a snack or an appetiser.
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Frequently asked questions
May Fries Mushrooms are a type of fried mushroom dish made with oyster or portobello mushrooms. They are often served as a snack or side dish and can be baked or deep-fried.
To make May Fries Mushrooms, you will need fresh oyster or portobello mushrooms, flour, eggs, breadcrumbs, and seasonings. The mushrooms are sliced, dipped in a batter made of flour, egg, and seasonings, and then coated in breadcrumbs before being fried or baked until golden brown and crispy.
To achieve a crispy texture, it is recommended to use a light-colored beer for the batter and fry the mushrooms in small batches to maintain the oil temperature. For baked mushroom fries, using panko breadcrumbs can also add extra crispness.
May Fries Mushrooms go well with a variety of dipping sauces. Some popular options include spicy mayo, ketchup, honey mustard sauce, ranch dressing, and barbecue sauce.
Yes, May Fries Mushrooms can be made in advance and stored in the refrigerator for up to 4-5 days. However, they are best served fresh as they tend to lose their crispness over time.
