portobello mushroom with roasted garlic aioli
by Darinee Durai
@ 23 Sep 2016
By Chef Emil Halim
180g panko breadcrumbs
2 tbsp chopped thyme
Salt and freshly ground black pepper, to taste
5 portobello, stems removed and cut into 0.6-cm stripes
125g flour
3 whole eggs, lightly beaten
Cooking oil, for deep-frying
White truffle oil, for drizzling
Roasted Garlic Aioli
5 garlic cloves, top quarter cut off
1 tbsp chopped thyme
Coarse salt and freshly ground black pepper, to taste
125ml extra virgin olive oil
500g mayonnaise
• For the roasted garlic aioli: Place the garlic cloves onto a baking pan and sprinkle with chopped thyme. Season to taste with coarse salt and freshly ground black pepper. Drizzle with extra virgin olive oil and cover the baking pan with aluminum foil. Roast in a pre-heated oven at 200ºC until garlic cloves are golden and soft, for about an hour. Remove and set aside the roasted garlic cloves to cool. Once cooled, peel off the skins and smash the roasted garlic cloves, and mix with the mayonnaise. Set aside.
• Mix the panko breadcrumbs and chopped thyme in a mixing bowl. Season to taste with salt and freshly ground black pepper. Dredge the portobello strips with flour, dip in egg wash, and coat with the panko breadcrumb mixture. Set aside. Heat cooking oil in a deep fryer to
180ºC and deep-fry the breaded portobello strips until golden brown, for about 3 minutes. Remove and drain well on absorbent paper towels.
• Place the deep-fried portobello fries onto a serving dish, and drizzle with white truffle oil. Serve with roasted garlic aioli. Serves 4
