I have always loved mushrooms. Mom used to fix them with steak, and I used to put them on pizza. I found a recipe in my Food Magazine today that I think sounds really good--and I don't want to misplace it--so what a better place to put than in the blog?
Tis recipe was developed by Courtney Credle of Marietta, GA and won her top prize in a mushroom recipe contest.
1 T olive oil (plus more for the dish)
3 portobello mushroom caps
1/4 t red pepper flakes
3 cloves garlic, smashed
1 28-oz. can diced tomatoes
4 fresh basil leaves
Kosher salt and fresh ground pepper
2 cups panko
1 cup grated parmesan
2 T chopped fresh parsley
4 large eggs
1 cup flour
Peanut oil, for frying
4 oz. buffalo mozzarella cheese, sliced
Preheat oven to 350 degrees. Lightly oil a 13X 9 baking dish. Scrape the gills out of the portobellos and half the mushrooms horizontally to make 6 thin rounds. Heat the olive oil in a saucepan over medium high heat. Add the red pepper flakes and garlic;
cook 1 minute. Reduce the heat to low, add the tomatoes and basil and cook until garlic is soft, about 15 more minutes. Transfer to a food processor and puree until smooth. Season with salt and pepper.
Combine the panko, 1/2 cup parmesan, 1 T parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl. Whisk the eggs and 2 T cold water in another bowl, Put the flour in a third bowl.
Dredge the mushrooms in flour, shaking off the excess . Dip in the eggs and then in the panko, pressing to coat both sides. Heat 1/2 inch of peanut oil in a large skillet over medium high heat. Working in batches, fry the mushrooms until golden, about
2 minutes per side. Drain on paper towels.
Spread a layer of tomato sauce in the prepared dish. Add the mushrooms, then cover with the rest of the tomato sauce. Top with mozzarella and the remaining 1/2 cup parmesan. Bake until browned 20-25 minutes. Sprinkle with remaining parsley.