Recipes from the Journal
Breaded Portobello Mushrooms with Garlic Mayonnaise
Dip them in egg white and dredge in seasoned bread crumbs. Set aside
until two minutes before serving. Mince a fair bit of garlic, saute in
olive oil, cool somewhat, stir in mayonnaise on very low heat. Fry
mushrooms briefly in olive oil and serve with garlic mayonnaise. (He
even minced the garlic for me)
It was absolutely delicious, even though the mayonnaise separated
somewhat, turning it more into a garlicky-oil thing. FF cookbook says one
should whisk in a drop of boiling water, over and over, to correct a
separated (broken) mayonnaise, which I tried until I got tired, and it
worked partway. :-)
- 10/3/96
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