Curry Garlic Portabella Mushroom Fries With Mustard Aioli

How to make Curry Garlic Portabella Mushroom Fries With Mustard Aioli Recipe - The Moral Omnivore Recipe From Ross And Linnea Logas at Minneapolis, MN

Serves 4 To 6

MUSTARD AIOLI:
⅛ cup (30ml) cream
¼ tbsp (2g) flour
¼ cup (59ml) vegetable or chicken stock
2 tbsp (28g) mayonnaise
½ tbsp (8g) dijon mustard
1 tsp honey
¼ tsp chipotle powder
¼ tsp lemon juice
⅛ tsp chopped garlic
salt to taste
pinch of pepper
pinch of turmeric
4–6 large Portabella mushroom
caps (24–30 slices)
2 cups (199g) flour
1 tbsp + ¾ tsp (18g) salt, divided
1 tbsp + ¾ tsp (9g) curry powder, divided
3 large eggs
2–3 cups (241-362g) panko bread crumbs
1 cup (237ml) canola oil
6 tbsp (60g) garlic, minced

Method:
To make the mustard aioli, heat the cream in a saucepan over medium heat for 2 to 3 minutes until the cream is hot. Slowly add the flour while constantly stirring the mixture. When it thickens and browns slightly, about 2 to 3 minutes, add the stock and continue to stir until the roux is fully incorporated with the stock. Remove from the heat. Add the mayonnaise, mustard, honey, chipotle powder, lemon juice, garlic, salt, pepper and tumeric. Mix together until it is fully incorporated. Set aside.

Next, remove any stems from the mushrooms. Using a small spoon, lightly scrape out the gills and wipe away any dirt from the outside with a dry cloth or soft brush. Slice the mushrooms into ¾-inch (1.9cm) slices.

Using three flat containers, combine the flour and 1 tablespoon (15g) of salt and 1 tablespoon (5g) of curry powder into the first container. Crack the eggs into the second container and whisk until smooth. In the third container, place the panko bread crumbs.

Moving in the same order, toss the mushrooms in flour and lightly shake to remove any excess flour. Dip in the whisked eggs until mushrooms are fully covered and then toss in the panko.

Heat the oil in a cast-iron skillet, or using a deep fryer set it to 375°F (191°C). Fry the mushrooms for 1 to 2 minutes or until the outside becomes golden brown. If necessary, turn over only once.

Working in 3 batches, toss 8 to 10 mushroom fries in a bowl with 2 tablespoons (20g) of garlic, and ¼ teaspoon of salt and curry powder. After removing the fries, scrape any garlic remaining in the bowl on top of the fries. Enjoy the mushrooms dipped in the mustard aioli.

Curry Garlic Portabella Mushroom Fries With Mustard Aioli