Portobello Fries with White Truffle Aioli

portobello fries

There are 2 restaurants in LA with awesome portobello fries, Bottega Louie and AKA. But I don’t think they are the slightest bit vegan. I tried making them at home and if you ask me, these are even better! I didn’t even offer any to my husband, just sat in the kitchen and ate them all by myself!
I’m new to the egg replacement game, so to cover my bases, I went for the trifecta: flax, chia, and ener G. Probably unnecessary, but the results were great! (for all you non-vegans out there, you can just use one beaten egg) Also, I’m using the term aioli loosely, (read: veganaise) again though, home run on flavor! I can’t believe how decadent these were, while also coming together in about 10 minutes! You can also broil the mushroom caps ahead of time.

Portobello Fries with White Truffle Aioli
Serves two as an appetizer

1 large portobello cap, de-stemmed
2 tbs balsamic
1 tsp white truffle oil
Salt and pepper
4 tbs ground flax
1 tbs chia seeds
1 tsp EnerG egg replacer
1/2 c water
1/2 cup Italian bread crumbs
1/2 cup panko bread crumbs
5 tbs veganaise
1 tbs white truffle oil
Grape seed oil for frying
Salt and pepper to taste

Turn your oven to broil. Put mushroom cap in a bowl and pour balsamic and truffle oil on top, toss to coat. Put the cap on a pan and into the broiler for about 3-4 min per side. Refrigerate. In a small bowl, combine flax, chia, and warm water. Let stand for about 10 min. Pour the liquid through a fine mesh sieve, so you get all the goo without the crunchy seed matter. Add the EnerG to the goo and stir well to combine.
Take the mushroom out of the fridge and slice into thin 1/4″ fries. Combine the two bread crumbs in a shallow bowl. One at a time, toss the fries in the goo, then in the bread crumbs, then one more time through the goo and back in the bread crumbs. Set aside.
I used a little deep fryer but you can put the oil in a deep frying pan on the stove, with about  2″ deep oil. Get the oil up to about 350 degrees, or medium/ high heat. Drop the fries in carefully, don’t crowd them. Mine were ready in about 30 sec, but you can pull them out with a slotted spatula when they are lightly golden, as the color will continue to develop even after you pull them out. Dry them on a stack of paper towels.
In a separate small bowl combine veganaise and truffle oil, stir to combine. Sprinkle a very modest amount of salt and pepper on the fries and serve immediately with the truffled veganaise as a dipping sauce. Enjoy!


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