Do Share Recipe

I have to admit, I never thought mushrooms could replace French fries so perfectly until I tried making Portobello Fries with Meyer Lemonnaise Recipe at home. The crispy, golden exterior with the juicy, meaty mushroom inside is simply irresistible. Paired with the tangy, citrusy Meyer Lemonnaise, each bite feels like a gourmet treat.

I love how simple this recipe is—just a few ingredients and some frying magic. Whether I serve them as an appetizer or a side, they always disappear fast! If you enjoy baking, you might also love trying a Viennese Whirls Recipe for a sweet, buttery treat.

Portobello Fries with Meyer Lemonnaise Recipe

Ingredients

Here’s everything you’ll need to make this dish shine, along with a few tips I learned while cooking.

2 large portobello mushroom caps, sliced into 1/4-inch strips – choose fresh, firm mushrooms for the best texture.
2 cups buttermilk – helps the batter stick and adds tanginess; don’t substitute with milk for the same flavor.
1 cup all-purpose flour – sifted for a lighter batter.
Pinch of salt – enhances the natural umami of the mushrooms.
Vegetable oil – enough for deep frying; I prefer neutral oils like canola or sunflower.

Meyer Lemonnaise

1/3 cup mayonnaise – use full-fat for a creamy, rich dip.
Juice from 2 Meyer lemons – sweeter than regular lemons, giving a bright yet mellow citrus flavor.
Salt and freshly cracked pepper – to taste, balances the tang.

Note: This recipe serves several, perfect for sharing as an appetizer or side. You can also enjoy a refreshing Vanilla Panna Cotta Recipe as a dessert after these savory fries.

Variations

You can tweak this recipe to suit your dietary preferences or add a flavor twist:

Use a dairy-free milk alternative with a splash of vinegar instead of buttermilk for vegan-friendly fries.
Swap mayonnaise with vegan mayo to make the lemonnaise completely plant-based.
Sprinkle paprika, garlic powder, or smoked chili into the batter for extra flavor.
For a lower-fat option, bake the fries instead of deep frying; they’ll still be crispy if coated lightly with oil.

Cooking Time

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Equipment You Need

Deep pot or fryer – for frying mushrooms evenly.
Candy or deep-fry thermometer – ensures oil is at the perfect 340–350°F.
Whisk – to mix the batter smoothly.
Slotted spoon or tongs – for safely removing fries from hot oil.
Mixing bowls – for batter and lemonnaise.

How to Make Portobello Fries with Meyer Lemonnaise

Slice the Mushrooms

Start by cleaning your mushrooms gently with a damp cloth and slicing them into thick, even wedges. Thick slices help maintain juiciness while frying.

Prepare the Batter

Whisk together buttermilk, flour, and a pinch of salt until it reaches a thick pancake-like consistency. I love how this batter clings to each mushroom perfectly.

Heat the Oil

Pour several inches of oil into a deep pot and heat to 340°F. I always use a thermometer to avoid overheating, which keeps the fries crispy but not burnt.

Fry the Mushrooms

Dip the mushrooms into the batter, shaking off excess, then fry in batches until golden brown, about 3–4 minutes. Flip halfway to ensure even crispiness.

Make the Meyer Lemonnaise

While the mushrooms fry, mix mayonnaise with Meyer lemon juice, salt, and pepper. I like tasting as I go to balance the tang and creaminess.

Serve Immediately

Place fried mushrooms on paper towels to drain excess oil. Dunk them in the lemonnaise and enjoy the hot, crispy, zesty combination.

Additional Tips for Making this Recipe Better

I always slice mushrooms evenly to ensure they cook uniformly.
Using fresh Meyer lemons makes the dip brighter and sweeter than bottled juice.
Keep the oil temperature consistent; too hot and the batter burns, too cool and mushrooms become soggy.
Don’t overcrowd the pan—fry in small batches to maintain crispiness.
For extra crunch, I sometimes dust mushrooms lightly with flour before dipping in the batter.

How to Serve Portobello Fries with Meyer Lemonnaise

These fries shine as an appetizer, side dish, or even a party snack. I like to serve them on a rustic platter with lemon wedges and a small bowl of lemonnaise for dipping. Garnishing with fresh parsley or chives adds a pop of color. They pair beautifully with burgers, sandwiches, or a fresh salad.

Nutritional Information

Here’s a rough estimate per serving:

Calories: 250–300 kcal – for a satisfying snack without overindulgence.
Protein: 5–6g – from mushrooms and buttermilk.
Carbohydrates: 20–25g – mainly from flour and batter.
Fat: 18–20g – from oil and mayonnaise, gives the fries richness.

Make Ahead and Storage

Storing

You can store leftover fries in an airtight container in the refrigerator for up to 2 days. Reheat in an oven to keep them crispy.

Freezing

While I recommend enjoying them fresh, you can freeze uncooked battered mushrooms on a sheet tray, then transfer to a freezer bag. Fry directly from frozen for best results.

Reheating

Reheat in a 375°F oven for 8–10 minutes to bring back crunch. I avoid microwaving, as it makes them soggy.

Why You’ll Love This Recipe

Here’s why I keep making these over and over:

Easy and quick – just 30 minutes from start to finish.
Crispy and juicy – mushrooms stay meaty while perfectly fried.
Versatile – serve as an appetizer, side, or snack.
Flavor-packed – the tangy Meyer Lemonnaise elevates the dish beautifully.
Adaptable – can be made vegan, baked, or spiced up to your liking.

This recipe is perfect for mushroom lovers and anyone looking for a fresh twist on fries. The combination of crispy portobello and bright Meyer lemon dip makes it irresistible every time!

Ben Carraoli