Portobello Fries with Horseradish Comeback Dressing

Portobello Fries with Horseradish Comeback Dressing

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4 servings of fries, plenty of extra dressing

    Horseradish Comeback Dressing
  • 1 gallon mayonnaise
  • 3 cups chili sauce
  • ½ small onion, puréed
  • ¼ cup dried parsley leaves
  • 1 tablespoon paprika
  • 1 cup prepared horseradish
  • Salt and pepper to taste
  • Portobello “Fries”
  • Oil for frying
  • 1 cup milk
  • 2 cups flour, seasoned to your preference (suggestions: paprika, celery salt, garlic salt, oregano, basil, thyme, dry mustard)
  • 8 portobello mushroom caps, cut into ½-inch strips
  • Salt and freshly ground black pepper
  1. For comeback dressing, mix all ingredients together in a blender or food processor. (Note: this is a large batch, but it will keep for 2 weeks sealed in the refrigerator.)
  2.  Heat oil in fryer or deep-bottomed stockpot.
  3. While heating oil, prepare “fries”: pour milk into one bowl and whisk flour with desired seasonings in another.
  4. Dip portobello strips into flour, then into milk, then back into flour again.
  5. Drop into hot oil and fry until crispy and golden. Drain on a paper towel-lined plate and season immediately with salt and freshly ground black pepper. Serve with horseradish comeback dressing.
  • from Chef Derek Emerson of Walker’s Drive-In in Jackson, MS

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