Portobello slices make crispy baked “fries.”
We live in times of culinary adventurousness, my friends. I mean, when I was a youngster no one would ever have dreamed of making fries out of anything but good ole Russets. Preferably from Idaho.
I decided to try my luck with mushrooms, and chose Portobellos because the caps can be cut into long planks like home style fries. There are two tricks: One trick is that you have to remove the gills from the caps, because this is where a lot of water comes from and will make your mushroom fries soggy. Then trick two: the oven has to be very hot so that the fries cook quickly.
I loved these fries so much, The Hubs and I stood over the pans eating them fresh out of the oven and we had to make another batch to get photos. Yes, I sacrifice for my art.
— posted by Donna