February 23 2017 by , photo by in Recipes, Meal

Portabello mushrooms with fries and aioli

Name: Portabello mushrooms with fries and aioli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 12 cherry tomatoes; 2 oz. scallions; 2 red chili peppers; 4 portobello mushrooms; 4 oz. butter; salt; pepper; 1 lb celery root; 2 cups oil for frying; 1 cup mayonnaise; 1 tbsp chili powder; 2 garlic cloves

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

12 12 cherry tomatoes
2 oz. 50 g scallionscallions
2 2 red chili pepperred chili peppers
4 4 portobello mushroomportobello mushrooms
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

Chili Aioli

1 cup 225 ml mayonnaise
1 tbsp 1 tbsp chili powder
2 2 garlic clovegarlic cloves

www.dietdoctor.com

Making low carb simple

Instructions

Instructions are for 4 servings. Please modify as needed.

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 half-inch 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!

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!