Portabello mushrooms with fries and aioli
- 1 cup 240 ml mayonnaise
- 1 tbsp 1 tbsp chili powder
- 2 2 garlic clove, mincedgarlic cloves, minced
- 4 4 portobello mushroomportobello mushrooms
- 12 (7 oz.) 12 (200 g) cherry tomatoes
- 2 oz. (9 tbsp) 55 g (130 ml) , sliced, sliced
- 2 2 red chili pepper, slicedred chili peppers, sliced
- 4 oz. 110 g butter or olive oil
- salt and pepper
- 1 lb 450 g or
- 2 cups 475 ml oil for frying or coconut oil
- Mix together mayonnaise, chili powder, and garlic. Place in the refrigerator while you are preparing the rest of the dish.
- Remove the stem and fry the mushrooms for 10 minutes on each side until soft and thoroughly cooked. Season with salt and pepper to taste.
- Fry tomatoes, sliced scallions, and chili in a separate pan. Keep vegetables and mushrooms hot while making the fritters.
- Peel the root celery or rutabaga and slice into 0.5" (1–2 cm) rods. Place in ice-cold water for ten minutes. Remove and dry off.
- Heat the oil to about 350°F (180°C). Keep your pot or deep fryer under constant supervision.
- Do not put all the fries in at once, or the oil will cool down.
- Deep fry until the fries turn golden. Put on paper towels and salt to taste.
If you can’t find portobello mushrooms in your grocery store, just use any other kind of mushroom you like. You could also garnish with fresh parsley or cilantro. Let your imagination run wild!