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Crispy Mushroom Fries


Crispy Mushroom Fries

Serves: 2

Category: Main Dishes - Vegan
Author: www.drfuhrman.com
Tags: Aggressive Weight Loss

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Rated by: 29 members

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Enjoy your veggie burger with a side of Portobello fries. Just dip Portobello slices in a tasty coating and bake until crispy and delicious.

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Ingredients:

1/2 cup raw almonds, toasted
1 tablespoon corn meal
1 tablespoon nutritional yeast
2 teaspoons chia seeds
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
2 large portobello mushrooms, gills removed and sliced 1/4 inch thick
1/2 cup chickpea flour
1 cup no-salt-added or low sodium vegetable broth

Instructions:

Preheat oven to 425 degrees F.

Place almonds in a food processor and pulse until chopped to the consistency of coarse bread crumbs. Remove from food processor and in a shallow bowl, combine with corn meal, nutritional yeast, chia seeds, onion powder, garlic powder and pepper.

Dredge portobello slices in chickpea flour, dip them in the vegetable broth and then into the almond mixture.

Place on a lightly greased baking sheet and bake for 10 minutes, turn and bake an additional 5-10 minutes, until golden.

Note: If desired, serve with no-salt-added or low sodium marinara sauce for dipping.

Calories 287; Protein 15 g; Carbohydrates 27 g; Sugars 6 g; Total Fat 14.6 g; Saturated Fat 1.2 g; Cholesterol 0 mg; Sodium 28 mg; Fiber 8.7 g; Beta-Carotene 10 ug; Vitamin C 0 mg; Calcium 104 mg; Iron 2.8 mg; Folate 137 ug; Magnesium 122 mg; Potassium 699 mg; Zinc 2.8 mg; Selenium 20.7 ug

Comments (29):

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bbkjazz

07/12/2013 07:43 AM

Rated this recipe: (no rating)

Many of Dr Fuhrman's recipes call for nutritional yeast. What is it and where can one get it?

Thank you,
Bronna Krinsky
bbkjazz@aol.com

Lobdell replies:

03/10/2017 09:46 PM

Rated this recipe: (no rating)

IF YOU HAVE A WOODMANS STORE IN THE AREA YOU CAN GET IT THERE.

 

Elizabeth

07/12/2013 10:14 AM

Rated this recipe:

Nutritional yeast is made from a single-celled organism, Saccharomyces Cerevisiae, which is grown on molasses and then harvested, washed, and dried with heat to kill or “deactivate” it. Because it’s inactive, it doesn’t froth or grow like baking yeast does so it has no leavening ability. The brand that most vegans use is Red Star Vegetarian Support Formula because it is a good source of vitamin B12 and contains no whey, an animal product that is used in some other brands. I personally order mine from Amazon.com and get the Now Foods Nutritional Yeast in powder form because I like it in powder form for recipes.

I have made this receipt twice this week-end and all I can say is yum! I loved the chickpea flour as base, it worked really well. I didn't have vegetable broth, so I just made a quick tomato based liquid with salt free tomato paste. Other then that change I basically followed the exact directions and they were wonderful.
This comment was last edited on 07/14/2013 09:39 AM

zuchini

07/13/2013 04:54 PM

Rated this recipe:

This recipe is fantastic. Having listened to Dr. Fuhrman's Webinair this week on the amazing health promoting properties of mushrooms, I was eager to gather more mushroom recipes for my repertoire. I didn't have portobellos on hand, but used large-ish buttons and baby bellos instead. Worked well and probably would work well with other mushrooms. I will try shitakes next. My husband "cheated" and used ketchup which he enjoyed on these mushrooms. So next time I will make a batch of salt free tomato sauce of some kind for dipping. In sum, this recipe is very delicious and the fact that the taste accurately mimics frying, all the more so (why oh why do we love frying??)Zuchini

jcheshier

07/13/2013 05:12 PM

Rated this recipe:

What a fabulous recipe! I could eat the whole thing all by myself!

MaryBeth Smith

07/13/2013 08:56 PM

Rated this recipe:

This recipe is great! Just the right amount of crunchy addictiveness, and a super way to get more magical mushrooms!
The next time I make this, I think I will double the amounts of onion powder and garlic powder, and I will add some cayenne for a bit of a kick.
Dipping each slice of mushroom into the three bowls took me 10-15 minutes, which was a bit surprising. However, the final result is totally worth it.
YUM!

Island Nana

07/14/2013 06:57 PM

Rated this recipe:

I made these today and they will be on our menu again! Amazing. Those on a SAD diet would want salt on these but We loved them just as they are dipped in a little narinara.

Andrea

07/20/2013 09:56 PM

Rated this recipe:

Super-delicious recipe - my 13 year old was begging me to make it again the next night. We used miso broth instead of vegetable broth and we also coated some eggplants as a comparison. We liked the mushrooms much better than the eggplants. Will frequently make this recipe.

klinnlebing

03/23/2014 08:49 PM

Rated this recipe:

This is one of my favorite recipes!! (I use the same type of process with eggplant to make the best eggplant parmesan--using a good marinara recipe and nutritional yeast.) I also make a horseradish sauce to go on top of the mushrooms.

Aziara

03/27/2014 02:13 PM

Rated this recipe:

So time consuming to scrape the gills and do the coating, but so worth it. Good recipe for Zucchini sticks too. I don't use cornmeal, I use the left over chickpea meal when sifting my home-made chickpea flour.

RachelCooks

04/09/2014 09:07 PM

Rated this recipe:

These were quite good. Very tasty and VERY filling! My husband came home tried them and said, "Holy cow, these are amazing!!" I didn't have portabellos so I used crimini. I'll try it with the portos the next time I go to the store because I can see that having a bigger mushroom would make for a lot less work and a more substantial bite. Delicious!

KimmyP

06/23/2014 01:58 PM

Rated this recipe: (no rating)

Sorry if this is a dumb line of questioning. I assume if I make my own chick pea flour, I will use raw chick peas. Or, do I used cooked, dried chick peas? I thought it was not wise to consume raw beans. What does everyone else use? Thanks.

parrotfur

06/24/2014 06:04 AM

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What can be used as a substitute for the almonds? Allergic......
This comment was last edited on 06/24/2014 06:05 AM

MaureenF

06/24/2014 11:46 AM

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I too wonder how to make the chickpea flour and have the same question as KimmyP

Horsecrazy

06/24/2014 08:58 PM

Rated this recipe: (no rating)

Chickpea flour can be purchased at health food stores.

aklobby

06/28/2014 12:00 AM

Rated this recipe:

This recipe worked great replacing the portobello with zucchini and using toasted pecans in place of the almonds.
This comment was last edited on 06/28/2014 12:01 AM

Mini99

07/03/2014 09:44 AM

Rated this recipe:

My boyfriend prepared these earlier this week and they were gone within a 24 hour period! Since we used our large portabello mushrooms for mushroom "burgers," he used small mushrooms instead and they were delicious! He said the recipe was a multi-step process, but it was worth it. (for me, anyway...I reaped all of the benefits and did none of the work hahaha) I am going to try to make these myself, so we will see what the process entails!

inarticulate

07/11/2014 10:43 PM

Rated this recipe:

I loved these! They have the feeling of fried decadence, well, enough for me. I had to double the recipe for the breadcrumbs but my mushrooms were enormous. I will be making this again! Great with marinara or fuhrman ketchup.
This comment was last edited on 07/11/2014 10:44 PM

mgallant

10/25/2014 06:14 PM

Rated this recipe: (no rating)

Made this today, my husband a non vegan gave it thumbs up -a keeper!!!
This comment was last edited on 10/25/2014 06:15 PM

dbossenga

06/30/2015 09:19 AM

Rated this recipe: (no rating)

I purchase nutritional yeast at Fruitful Yield

Bruce

06/30/2015 09:58 AM

Rated this recipe: (no rating)

Regarding nutritional yeast, most brands are "fortified" with folic acid. Dr Fuhrman warns against folic acid which is really a synthetic form of folate (vitamin B9). You want just nutritional yeast listed as the ingredient. It is not easy to find as most major manufacturers fortify their product.
This comment was last edited on 06/30/2015 10:01 AM

PABR

06/30/2015 10:38 AM

Rated this recipe: (no rating)

Dr. Fuhrman sells nutritional yeast (without folic acid)here on his website.

pandora

07/01/2015 09:20 AM

Rated this recipe: (no rating)

I get my nutritional yeast online and chickpea flour from the Indian foods store.

Jenny

09/28/2015 06:45 PM

Rated this recipe:

These were very tasty! I was impressed how crispy they got without any oil. My husband really liked them too. We liked eating them plain; we didn't feel any kind of dipping sauce was needed, although that would be a great way to serve them too.

juliawillbefine

02/01/2017 09:07 AM

Rated this recipe: (no rating)

I can't eat almonds, so I tried making these with pecans and they weren't great.  The texture was nice, but the taste just wasn't fantastic. 

r

05/09/2017 02:17 PM

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won't the chickpea flour wash off when the mushrooms are dipped into the veggie broth?

 

Aziara replies:

05/09/2017 02:21 PM

Rated this recipe:

A little does wash off, but it provides a little surface friction for the liquid which helps the almond meal stick.

Aziara

05/09/2017 02:19 PM

Rated this recipe:

We love this recipe.  Problem is takes so long to make and poof they're gone.  Read a similar if not exactly same, recipe using eghplant slices.  Going to try that too with mild asian eggplant.

 

rhea12 replies:

05/09/2017 07:15 PM

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i do not like chickpea.  what other bean flour can i use?

Linda P. replies:

05/11/2017 03:28 PM

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Any bean flour can be used.

GomaHirake

05/10/2017 07:16 AM

Rated this recipe: (no rating)

Well, I discovered a tiny Indian dry goods store selling chickpea flour so I just had to try this. It's amazing how well the chickpea flour sticks to the mushrooms. I used eryngii mushrooms, which tell you the truth I thought were native to Japan where I live. Turns out they're not! But they are pretty cheap and readily availiable unlike portobello, which would be astronomically expensive.  I guess I had more mushrooms than the recipe calls for because I ran out of the nut mix. I ended up extending it with bread crumbs...not exactly nutritarian but...it worked too. ;-) We ate them with some marinara sauce. Lovely.  Now to find some other recipes for the chickpea flour!

sgibson555

05/18/2017 10:19 AM

Rated this recipe:

This is a delicious, slightly crunchy, filling recipe.  Very nice texture for a mushroom recipe!  I dipped them in white bean hummus (available in Dr. Fuhrman's recipes)..

This comment was last edited on 05/18/2017 10:23 AM

citizenofheaven

06/02/2017 02:50 PM

Rated this recipe:

These came together so quickly and were tasty as all get out. I thought the were filling. If I didn't make them myself I would have guessed that I was eating chicken tenders! Though they are great without sauce, I would not recommend serving them without the marinara or some other loose sauce or dip.