Here’s a healthy meal inspired by an incredibly unhealthy restaurant favorite: portobello fries with truffle aioli!Mmmmmmm. Battered and deep fried strips of portobello mushrooms dipped in a deliciously rich and creamy truffle aioli. Irresistible.
But seriously unhealthy.
I tried to forgo the frying altogether to make this truly guilt-free by sauteing some mushrooms in truffle oil. Delicious, but not as satisfying as I was hoping for.So decided that the best way to enjoy fries and creamy sauce without the guilt was just to cut down on the portion, and throw these goodies on top of an otherwise harmless salad.
- Portobello mushroom (about 1/2 large or 1 small one)
- 1 1/2 T corn starch/flour
- cooking spray
- 1 T olive oil
- 1 1/2 t vegan mayonnaise
- 1 t lemon juice
- 1/2 t truffle oil
- small pinch each of salt and black pepper
- 3 C greens (I used half romaine, half spinach)
- 1/4 C mixed beans (I used garbanzos and red kidneys)
- 1 shallot, finely chopped (if it’s too strong to eat raw, soak it in cold water for about 5 minutes before eating)
- Slice a portobello mushroom (I used 1/2 a huge one mushroom for a single salad) about 1/4 inch thick. Spray lightly with cooking spray, then coat with corn starch.
- Shake off as much excess corn starch as you can. Heat olive oil over medium heat in a pan. When hot, add mushrooms in a single layer and cook until bottom is golden brown and crispy, about 3 minutes. Flip and repeat. Lay on a paper towel to remove any excess oil, and sprinkle with a tiny pinch of salt while still hot.
- Just mix everything together!
- Put the mushroom fries on top and drizzle truffle dressing over the top.
A note about truffle oil: I know this is an expensive ingredient. But the flavor is so strong that you only need a few drops of this delicious oil to impart some wonderful flavor. I bought this 8 oz. bottle for ten dollars almost a year ago, and still have about a third of it left! I use it mostly on roasting vegetables and in salad dressings, and I think that an ingredient that makes me want to devour my veggies is totally worth it. I highly recommend!For the salad part: you can use whatever greens and other toppings you like. I was just trying to use up some leftover beans in my fridge, but they go so well in this salad, I definitely recommend using some beans in here!
Nutrition Facts: Calories: 396; Calories from Fat: 161; Total Fat: 17.9g; Saturated Fat: 2.0g; Cholesterol: 0mg; Sodium: 168mg; Total Carbohydrates: 48.7g; Dietary Fiber: 10.0g; Sugars: 2.0g; Protein: 14.3gFor a printable version, click here.
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