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| Photo Credit: Eastern Mushroom Marketing Cooperative/PA. Dept. of Agriculture |
Yield: 6-8 servings.
10 fresh (3-4") portobello mushroom caps
as needed, portobello marinade (recipe follows)
as needed, smoked paprika Romenesco (recipe follows)
as needed, fritti batter (recipe follows)
6 qt. canola oil
for garnish, lemon wedges
as needed, kosher salt and fresh black pepper
To prepare marinade: Remove gills from portobellos; dip each cap into marinade. Marinate for 12 hours, concave side up, under refrigeration. Drain and cut into 3/4" wide strips. Refrigerate until needed up to 24 hours. Prepare smoked paprika Romesco sauce (refrigerate until needed, up to 24 hours). Prepare fritti batter (refrigerate until needed).
For service: Deep fry at 375°F, dropping in strips one at a time. Do not overfill fryer or the temperature will drop and mushrooms will be greasy. Sprinkle with salt, pepper and paprika to taste and serve hot with lemon wedges and Romesco dipping sauce.
PORTOBELLO MARINADE:
1/2 cup chopped scallions
1 1/2 Tbsp. fresh ground garlic
1 Tbsp. toasted and ground fennel seed
1 1/2 Tbsp. balsamic vinegar
1/2 Tbsp. crushed bay leaves
2 Tbsp. dried oregano
1/2 Tbsp. ground black pepper
1/2 Tbsp. salt
1 1/2 Tbsp. Dijon mustard
1/4 tsp. chili flakes
2 cups canola oil
Combine ingredients in bowl and mix vigorously.
SMOKED PAPRIKA ROMESCO (YIELD: 2 CUPS):
2 small ancho chiles
2 oz. white bread, crust removed
as needed, canola oil
1 oz. whole blanched almonds
11/2 oz. toasted blanched hazelnuts
1 tsp. mild paprika
1 tsp. picante smoked paprika
3/4 tsp. dulce smoked paprika
1/2 Tbsp. salt
1/2 tsp. black pepper
3/4 cup canned tomatoes, drained
1 Tbsp. fresh minced garlic
1/4 cup extra virgin olive oil
1/2 Tbsp. red wine vinegar
1 tsp. sherry vinegar
Cover chilies with boiling water; steep 2-3 minutes. Pour off water, remove stems and seeds; chop roughly.
Slice bread into 1/2" strips. Heat 1/4" of canola oil in a fry pan until medium hot; fry bread until golden brown on both sides; drain on towels until cool and chop roughly.
Place fried bread, almonds, hazelnuts, paprikas, salt and pepper in Robot Coupe and process to paste; add chiles, tomatoes, garlic, olive oil and vinegars and process until smooth. Adjust seasonings as needed.
FRITTI BATTER:
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. cayenne
12 oz. rice flour
2 cups ice water
Stir seasonings into flour, then, stirring continuously, blend flour into ice water. Refrigerate until needed.
Recipe Provided By: Chef/owner Gordon Drysdale, Pizza Antica, Lafayette, Calif.
