So if you seek the crunchy without the fat and fryer, try this method of making veggie “fries”.
The prep is a two-fold cooking process but it is worth the effort, and can be made in the background of preparing other things for your meal. Organic mushrooms are not necessary but my choice. You can vary your seasonings and type of bread crumb, but the rice flour is a must for the breading to adhere to the roasted mushrooms.
Organic Portabella Mushroom “fries”
Time: 40-50 minutes makes Four side dish servings5-6 organic portabella caps or baby bella caps (could use cremini mushrooms as well)
(Mother Earth Organics are amazing!)
FOR ROASTING the shrooms:
Olive oil, kosher salt, pepper, a splash of balsamic or red wine vinegar, fresh thyme
a veggie grill basket-type pan or a slotted broiler sheet pan may work (anything that lets the veggies get some directed heat.
STEP ONE: Cut stem off mushrooms and wipe them off. Toss mushrooms with a coating of olive oil, a pinch of salt and pepper (don’t overdo!), a splash of the vinegar. Place on a baking sheet prepped with cooking spray or some olive oil, and lay the thyme on top of the mushrooms. Bake, uncovered, in a preheated 350-400 degree oven for 25-30 minutes. They will look a little shriveled but, will not release their water.
Place them on the baking sheet. At this point you could freeze them for another time. Just place the sheet in the freezer for about an hour and when they are somewhat frozen, transfer them to a container.