Ingredients: 1 each Portobello mushroom, 4-5” cut in 3/4” strips Flour, all purpose - to dust Fry mix - to coat Panko crumbs - to cover Parsley, minced - to color panko crumbs Kosher salt - sprinkle each strip 2 oz. Mustard aioli 1/2 oz. Parmesan cheese, shredded.
Directions: 1. Dust in flour, dip in fry batter and scrape off the excess, roll in parslied panko. 2. Lay flat on parchment cover with extra crumbs to keep dry until ordered. 3.When ordered fry 5 strips per order, arrange in soup bowl and serve with aioli. Garnish with cheese.
Yield: 1 serving
Service: Soup bow