Ingredients
- 2 eggs
- 3 tablespoons milk
- 1 ½ cups bread crumbs
- 4 large (6-inch) portobello mushrooms, stems removed
- 1 ½ cups olive oil, plus 1 tablespoon
- ¼ teaspoon kosher salt, plus more to taste
- 3 tablespoons lemon juice
- 2 tablespoons capers, coarsely chopped
- 2 tablespoons unsalted butter
- 2 tablespoons chopped parsley
- Nutritional Information
Nutritional analysis per serving (4 servings)
426 calories; 29 grams fat; 7 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 31 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 9 grams protein; 109 milligrams cholesterol; 586 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Whisk together the eggs and milk and pour into a large, shallow bowl. Place the bread crumbs on a plate. One at a time, dip the mushrooms into the egg mixture, making sure that they are thoroughly coated, and dredge the mushrooms in the bread crumbs until they are completely covered. Transfer the mushrooms to a clean platter.
- In a medium skillet, add 1 1/2 cups olive oil and set over high heat. When the oil is very hot, fry the mushrooms one at a time until golden, 3 to 4 minutes a side, lowering the heat if they cook too quickly. Drain on a rack or paper towels. Sprinkle them with salt on both sides, transfer to a platter and keep warm.
- Pour out the oil and return the pan to medium heat. Add 1 tablespoon olive oil to the pan along with the lemon juice, capers and 1/4 teaspoon salt. Cook, stirring, for 1 minute. Whisk in the butter and parsley. Pour the sauce over the mushrooms and serve.
25 minutes
Dining and Cooking