From Jeramie Mitchell, executive chef for Delaware North Companies Sportservice at Busch Stadium, St. Louis, this recipe serves 2-4.
Ingredients
FRIES
2 eggs
3 tablespoons water
2 cups Italian-seasoned bread crumbs
1/2 cup grated Romano cheese, grated
1/4 cup flour
4 portobello mushrooms, stems removed
Oil for frying
AIOLI
2 lemons, juice of
1/4 cup parsley, chopped
2 garlic cloves, minced, fresh
1 cup mayonnaise
Salt and pepper to taste
Directions
In a small bowl, combine eggs and water to make egg wash.
In a shallow dish, combine breadcrumbs and romano cheese.
Slice mushrooms in 1/2-inch wedges. Toss in flour to coat evenly, then coat in egg wash. Roll in breadcrumb mixture.
Fry in 350-degree oil until dark golden brown.
Aioli: Mix all ingredients together until well incorporated. Serve with fries.
