Recipe: Sauteed Portabellas and Batter Fried Portabella Mushrooms with Thai Dipping Sauce

Sauteed Mushrooms

2 Portabella mushrooms or 12 fresh white mushrooms, sliced
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon minced garlic
2 tablespoons minced green onions
1/2 teaspoon thyme
1/2 teaspoon tarragon
1 tablespoon brandy or sherry
1 tablespoon lemon juice
2 tablespoons minced parsley
Salt and Pepper

Slice the Portabella caps about 1/4 inch thick, reserving the stem for another use. Heat the butter and oil in a pan over high
heat. Add the mushrooms and brown well on one side. Turn and add the garlic, onions, thyme, and tarragon. Let brown on
other side. Add brandy, lemon juice and parsley and toss to blend flavors. Serve with steak, seafood, chicken or game.

Batter Fried Portabella Mushrooms with Thai Dipping Sauce

Serving size: 6-8
Mushrooms:
1/2 pound portabella mushroom caps
Vegetable oil for deep frying
Batter:
1 1/2 cups light beer
1 cup flour
3 teaspoons seasoned salt
Sauce
1 cup mirin *
1/2 cup rice wine vinegar
4 tablespoons sweet Thai chili sauce*
2 teaspoons sesame oil
1 tablespoon Thai fish sauce*
*Note: These ingredients are available in Oriental markets and some larger supermarkets.

Mix the ingredients for the sauce and batter and set aside. Cut the mushrooms in half inch finger
sized strips. Dip into the batter and deep fry in 375 degree oil until golden brown. Remove from oil
and drain on paper towels. Keep warm until all the mushrooms have been fried. Serve hot with
sauce on the side.