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Portobello Fries with Meyer Lemonnaise Recipe
Ben Carraoli

Portobello Fries with Meyer Lemonnaise Recipe

I have to admit, I never thought mushrooms could replace French fries so perfectly until I tried making Portobello Fries with Meyer Lemonnaise 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.
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Prep Time 15 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. Start by cleaning your mushrooms gently with a damp cloth and slicing them into thick, even wedges. Thick slices help maintain juiciness while frying.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Place fried mushrooms on paper towels to drain excess oil. Dunk them in the lemonnaise and enjoy the hot, crispy, zesty combination.

Notes

  • 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.