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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