- Level: Intermediate
- Total: 1 hr 40 min (includes cooling time)
- Active: 55 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1865
- Total Fat
- 148 g
- Saturated Fat
- 44 g
- Carbohydrates
- 114 g
- Dietary Fiber
- 8 g
- Sugar
- 12 g
- Protein
- 29 g
- Cholesterol
- 366 mg
- Sodium
- 1438 mg
- Level: Intermediate
- Total: 1 hr 40 min (includes cooling time)
- Active: 55 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1865
- Total Fat
- 148 g
- Saturated Fat
- 44 g
- Carbohydrates
- 114 g
- Dietary Fiber
- 8 g
- Sugar
- 12 g
- Protein
- 29 g
- Cholesterol
- 366 mg
- Sodium
- 1438 mg
Ingredients
Mushroom Tartar Sauce:
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Directions
Special equipment:
a high-powered blender; a deep-fryer- Add the blended oil, garlic and kombu to a large saute pan and turn the heat on medium. Once the garlic is fragrant, add the portobello mushrooms. Allow the portobellos to confit, flipping every 5 minutes, until softened throughout, 15 to 20 minutes.
- Remove the portobellos from the oil and let cool.
- In a high-powered blender, combine the panko with the nori powder and mushroom powder. Quickly blend until mixed.
- Preheat the neutral oil in a deep fryer to 350 degrees F. Line a sheet tray with a wire rack.
- Set up a standard breading station with the flour, eggs and the panko/nori/mushroom powder mixture each in shallow dishes. Bread the mushrooms first in the flour, then the eggs and finally the panko mixture and fry until browned and crispy, about 5 minutes. Remove from the oil and drain on the wire rack. Season with salt and pepper.
- Slice, garnish with small dill sprigs and serve with the Mushroom Tartar on the side.
Mushroom Tartar Sauce:
Yield:
4 cups
- Add the white button mushrooms, cream and salt to a medium saucepan and cook over medium heat until the mushrooms are softened, about 10 minutes. Strain the mushrooms over a small saucepan, then add them to a blender and blend into a paste. Carefully stream in the heated cream, blending, until the texture is similar to mayonnaise. Transfer to a bowl and fold in the pickles, capers, dill and parsley and season with salt and pepper. Chill in the refrigerator until ready to serve.
