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Deep-Fried Portabella Sandwich

INGREDIENTS:2 pounds portabella mushrooms
(6 large thick mushrooms)
¼ cup eggs
¼ cup milk
1 cup all-purpose flour
1 cup bread crumbs
1 red bell pepper
1 green bell pepper
12 slices of cheddar cheese, 1 oz. each
6 slices red onion, thinly sliced
6 oz. green lettuce leaves
to taste, salt and pepper
1 ½ cups balsamic vinegar sauce

Balsamic Vinegar Sauce :
1/3 cup granulated sugar
¼ cup cornstarch
½ cup balsamic vinegar
1/3 cup water
1 oz. assorted herbs (parsley, etc.)DIRECTIONS:For portabella mushrooms:
Preheat oven to 500°F. Heat oil in deep fryer, 350°-375°F. Clean mushrooms and remove stems (reserve for other use). Slice horizontally to remove thin slice about ½ inch thick from top (or use 2 small thin mushrooms per serving). Combine egg and milk in shallow pan; beat well. Arrange separate shallow pans containing flour and bread crumbs. Dip mushroom slices in egg mixture; drain excess. Dredge with flour; dip in egg mixture and drain excess. Roll in bread crumbs and set aside to chill at least 20 minutes.

For peppers:
Meanwhile, remove seeds from peppers; cut in thin strips. Combine peppers with oil in small roasting pan and roast 8 to 10 minutes at 500°F. Keep warm.

For each order:
Deep fry 2 slices from same mushroom (or 2 small thin mushrooms) per serving for 3-5 minutes, until golden brown and heated through. Drain well and arrange the bottom slice (or small thin mushroom) gill side down on serving plate. Layer with lettuce, onion rings, one slice of cheese, red pepper strips, another slice of cheese and green pepper strips. Spoon balsamic vinegar sauce over all and top with slice from top of mushroom; halve sandwich and serve piping hot with additional sauce for dipping.

For balsamic vinegar sauce:
Mix sugar and cornstarch together in small saucepan. Add balsamic vinegar, water and herbs; bring to boil. Turn heat to low and stir continuously for about 5 minutes, until slightly thickened. Keep warm.SERVINGS:6 servingsFrom:Chef Kim Loong Fong, Sheraton Manhattan HotelPHOTO CREDIT:Photo Credit: THE MUSHROOM COUNCIL