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Mush-more-shroom to move
Thanks to the good people at Kato , we have a portobello recipe that’s bound to be the belle of the ball!
Polenta and herb pan-fried portobello mushrooms
You will need:
4 large Portobello mushrooms
1 cup fresh Italian Parsley
1 clove garlic
1 generous pinch of salt
4 tbsp instant polenta flour
Veggie oil for the pan
2 tbsp Kato Classic Béarnaise sauce
Green salad to serve
Clean mushrooms with a paper towel and place them on your working surface with the caps facing down.
Finely chop parsley with garlic and salt, and spread over the gills of the mushrooms, pressing down gently. Rest mushrooms for 10 minutes, then coat generously on both sides with polenta flour.
Place the mushrooms – cap side first – into pan of hot oil and fry for a few minutes, or until bottoms of mushrooms are golden, then turn.
Serve on a bed of green salad with a generous dollop of Kato Béarnaise Sauce.
Please try this recipe and send us your feedback, or your recipes to share with our readers, by emailing us at: firstname.lastname@example.org .