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Portobello Fries with Horseradish Comeback Sauce


For the 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

For the horseradish comeback sauce:

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


  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.
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