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Fried Mushrooms with Smoked Paprika Romesco

Fried Mushrooms with Smoked Paprika Romesco
5
Prep time: , Cook time: , Total time:

INGREDIENTS:

INGREDIENTS:

9 (3- to 4-inch) Portobello mushroom caps*

Marinade (recipe below)

8 cups (2 quarts) canola oil

Batter (recipe below)

Smoked Paprika Romesco (recipe below)

Salt and pepper to taste

1 lemon, for garnish

Special equipment: candy and deep fry thermometer


PREPARATION:

PREPARATION:

Using a spoon, carefully scrape out gills of mushrooms. Cut each cap into 1-inch strips and place into a large container (a 9- by 12-inch baking dish works well). Pour marinade over mushroom strips and place in refrigerator for 20 minutes.  Heat oil in a large pot (pot should be less than halfway full) until oil reaches 375°F **.  Dip mushrooms in batter, allowing excess to drip off. Begin frying in batches of 6; use a slotted spoon or spider to immerse in hot oil, being careful not to cause splattering. Fry 2 to 4 minutes, until golden brown. Remove and place on a large plate or cutting board lined with paper towels to soak up excess oil. Season to taste with salt and pepper. Serve hot with lemon wedges and Smoked Paprika Romesco.* Portobello mushroom caps can be found prepackaged in the fresh produce section of the supermarket. **Use a candy & deep fry thermometer to measure temperature of oil. Marinade: 2 tablespoons fresh garlic, minced. 2 tablespoons balsamic vinegar.1/2 cup chopped scallions. 2 tablespoons dried oregano. 2 teaspoons ground black pepper. 2 teaspoons salt 2 tablespoons Dijon mustard. 2 cups canola oil 1/2 teaspoon cayenne pepper. Combine ingredients in bowl and whisk until well-combined. Batter: 1 1/2 cups rice flour. 1 teaspoon salt. 1/2 teaspoon pepper. 2 cups ice-cold water |Stir salt and pepper into flour.  Slowly blend flour into ice water, whisking continuously until completely smooth. Refrigerate until ready to use. Smoked Paprika Romesco: 1/2 cup slivered or whole blanched almonds, toasted. 1 (8-ounce can) whole peeled tomatoes with liquid. 3/4 cup drained, prepared roasted red peppers. 1/2 cup diced onion. 1/3 cup olive oil. 3 tablespoons red wine vinegar. 1 1/2 teaspoons smoked paprika. 2 cloves garlic, halved. 2 tsp. red pepper flakes. 1 slice French or white bread, lightly toasted and broken into 6 pieces. 1 teaspoon salt, or to taste|Place almonds in container of food processor or blender; process until very finely ground. Add remaining ingredients except salt; process until quite smooth and thoroughly blended, scraping sides of container, as needed. Season with salt. Cover and refrigerate until ready to use. Remainder can also be a sauce for fish or chicken, or as a dip for raw vegetable pieces and crackers.

Nutritional Info:

Nutritional Info:

Calories 400; Fat 28 g; Sat Fat 3 g; Mono Fat 17 g; Poly Fat 7 g; Protein 6 g; Carb 34 g; Fiber 4 g; Cholesterol 0 mg; Sodium 1080 mg; Calcium 72 mg; Potassium 572 mg; Vitamin E 6 mg;

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