Portabello mushrooms with fries and aioli

Portabello mushrooms with fries and aioli

Meaty, hearty, and savory mushrooms meet their match with earthy root vegetable fries. And when they’re combined with chili aioli? Be prepared to have your taste buds fall madly in love. Low-carb equals pure deliciousness!

Portabello mushrooms with fries and aioli

Meaty, hearty, and savory mushrooms meet their match with earthy root vegetable fries. And when they’re combined with chili aioli? Be prepared to have your taste buds fall madly in love. Low-carb equals pure deliciousness!
USMetric
4 servingservings

Ingredients

Chili aioli
  • 1 cup 225 ml mayonnaise
  • 1 tbsp 1 tbsp chili powder
  • 2 2 garlic clove, mincedgarlic cloves, minced
Veggies
  • 4 4 portobello mushroomportobello mushrooms
  • 12 12 cherry tomatoes
  • 2 oz. 50 g scallion, slicedscallions, sliced
  • 2 2 red chili pepper, slicedred chili peppers, sliced
  • 4 oz. 110 g butter or olive oil
  • salt and pepper
Fries
  • 1 lb 450 g celery root or rutabaga
  • salt
  • 2 cups 475 ml oil for frying or coconut oil

Instructions

Instructions are for 4 servings. Please modify as needed.

    Chili aioli

  1. Mix together mayonnaise, chili powder, and garlic. Place in the refrigerator while you are preparing the rest of the dish.
  2. Veggies

  3. 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.
  4. Fry tomatoes, sliced scallions, and chili in a separate pan. Keep vegetables and mushrooms hot while making the fritters.
  5. Fries

  6. 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.
  7. Heat the oil to about 350°F (180°C). Keep your pot or deep fryer under constant supervision.
  8. Do not put all the fries in at once, or the oil will cool down.
  9. Deep fry until the fries turn golden. Put on paper towels and salt to taste.

Tips

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!

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2 comments

  1. Tamara
    I can't stand mushrooms, what's a good substitute?
  2. Tee
    Are mushrooms low in carbs? why are they not listed with the vegetables. I
    love mushrooms.

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