INGREDIENTS:2 portobello mushrooms
¼ cup all-purpose flour, sifted
½ cup egg wash
½ cup savory breading (recipe follows)
as needed, canola oil for frying, heated to 350°F
4 Angus “Filet Chops” DIRECTIONS:Clean and stem the mushrooms; cut into ½-inch thick strips. Dredge mushroom strips in flour, then shake off excess flour.
Place mushroom strips in egg wash, then dip in savory breading. Place breaded strips in hot oil for 2-3 minutes, until golden brown. Drain and serve at once with grilled Angus filets.
For savory breading: In a bowl, thoroughly mix 1 pound panko bread crumbs, 8 ounces finely grated Parmigiano-Reggiano cheese, 4 ounces finely grated Romano cheese, 1 ounce ground black pepper, 1 ounce crushed red pepper flakes, ¼ cup finely chopped Italian parsley, ¼ cup finely chopped fresh mint leaves, ¼ cup finely grated lemon peel and ¼ cup finely grated orange peel. Refrigerate breading mix in a container with an airtight lid. NUTRITIONAL INFORMATION: SERVINGS:4 servings From:Executive chef John Coletta, Caliterra, Chicago, Ill. PHOTO CREDIT:Photo Credit: THE MUSHROOM COUNCIL
