You guys can thank Queenstown Public House, an adorable little restaurant in San Diego, for the inspiration for this recipe. Scott and I were down there to spend a week with my family for Christmas and we absolutely LOVE this restaurant so had to pay a visit there. And of course, whenever we see something interesting on a menu (like portobello mushroom fries), we have to order it – even though it usually creates an over order….
They were delicious, so naturally I wanted to recreate them at home. I had planned to use Panko crumbs but when I reached into my cabinet to grab them, a bag of cornmeal nearly fell on me. I clearly saw that as a sign and knew that these babies needed a cornmeal crust. It was sort of like a recipe angel fell from heaven…
And not only are they delicious, but they really shouldn’t even be considered ‘fries’ because there is nothing naughty about them. They are not actually fried and they are made with hearty and nutritious mushroooms. Oh and they just might be the perfect consistency – soft and warm on the inside, crispy and crunchy on the outside… nom, nom nom.
- ¼ cup all purpose flour (can sub gluten free flour)
- 1 cup cornmeal
- 1 Tbsp nutritional yeast
- 1 tsp dried oregano
- ½ tsp sea salt
- ¼ tsp pepper
- 1 tsp arrowroot (can sub cornstarch)
- ½ cup non dairy milk
- 4 portobello mushrooms, sliced lengthwise into ½-1 inch strips
- 2-4 Tsbp olive oil
- In a bowl, combine flour, cornmeal, yeast, oregano, salt, pepper and arrowroot and mix well.
- Pour milk in a separate bowl.
- Dip strips into milk and then flour mixture. Coat well and set aside.
- Once all strips are coated, heat oil in a pan over medium heat. Cook each strip about 5 minutes on each side or until mushroom is cooked through and outside begins to brown and crisp. You may need to add more oil if all strips cannot be cooked at once.