Portobello 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!
- ¾ cup 180 ml mayonnaise
- 1 tbsp 1 tbsp chili powder
- 2 2 garlic clove, mincedgarlic cloves, minced
- 4 (12 oz.) 4 (325 g) portobello mushroomportobello mushrooms
- 12 (7 oz.) 12 (200 g) cherry tomatoes
- 2 oz. (9 tbsp) 55 g (130 ml) scallion, slicedscallions, 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 celery root or rutabaga
- 2 cups 475 ml oil for frying or coconut oil
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Making low carb simple
- 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.
Tip from our Dietitian
If enjoying this as a lunch or dinner we recommend increasing the protein for a more filling and nutritious meal.
You could serve it with a couple of fried eggs, halloumi or add edamame beans to the veggie mix.