Panko-Crusted Portobello Mushrooms
Servings: 4
Equipment
- frying pan
Ingredients
- 250 g portobello mushrooms rinsed
- 1 cup flour
- 1 tsp salt
- ½ tsp fresh ground pepper
- ½ tsp turmeric
- 2 garlic cloves pressed
- 1 tsp onion powder
- *1 tbsp fresh cilantro minced
- ½ cup plant based milk
- ½ cup water
- 100 g panko
- 1.5 dl coconut oil for frying
Instructions
- Rinse mushrooms in water.
- In a bowl place flour, salt, pepper, turmeric, garlic, onion powder and coriander.
- Little by little stir in milk and water and mix until lumps free. If too thick add more water, if too runny add more flour.
- Place panko in a bowl.
- Dip mushrooms in the wet mixture, then bread them with panko.
- Heat oil over high heat in a frying pan. Once hot fry the mushrooms about 3-4 minutes on each side.Then remove the excess oil on paper towels and add more salt if needed.
- Serve immediately.
- Buon appetito!
Notes
*You can replace cilantro with parsley.