Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, alkaline- fried portabella fingers. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Alkaline- Fried Portabella Fingers is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Alkaline- Fried Portabella Fingers is something which I’ve loved my entire life.
Fry mushroom strips in small batches until golden and crispy (turn after a couple of minutes). Drain and immediately salt to taste. Serve with low fat Peppercorn Ranch dressing for dipping.
To get started with this particular recipe, we have to prepare a few components. You can cook alkaline- fried portabella fingers using 3 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Alkaline- Fried Portabella Fingers:
- Get 2 Large Portabella Mushroom Caps
- Take Spelt Flour
- Make ready Sea salt, onion powder and cayenne (season to taste)
For the sandwich build: Spread some teriyaki mayo on the bottom and top halves of the buns. Top the bottom bun with a pineapple slice, a fried portobello mushroom cap, some onion slices and red lettuce leaf. As a vegetarian married to a meat lover, Michelle Mortenson appreciates the meaty flavor of portabella mushrooms in this pasta sauce. A vegan grilled portabella panini recipe made with fresh arugula leaves and homemade artichoke tapenade.
Instructions to make Alkaline- Fried Portabella Fingers:
- Rinse mushrooms thoroughly and place in bowl.
- Add seasonings and coat with spelt flour. (Season mushrooms or spelt flour to taste)
- Add grape seed oil to pan and place coated mushrooms in pan and turn after brown and crispy on each side.
- Remove and place on paper towel to remove excess oil. Enjoy!
I kind of feel like a hypocrite posting this grilled portabella panini recipe because I always make fun of the way portabella mushrooms are the default filling for vegetarian sandwiches. Fried goat cheese, apples, dried cranberries & walnuts served in a raspberry vinaigrette. Grilled heirloom tomatoes, grilled portabella mushrooms & fresh mozzarella over baby field greens in an EVOO & balsamic vinaigrette. Authentic photography and illustrations by award-winning artists. Homemade Japanese deep fried breaded pork tenderloin or cutlet stuffed with cheese, served with tonkatsu sauce.
So that’s going to wrap it up for this special food alkaline- fried portabella fingers recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
