With their firm texture, portobello mushrooms are particularly good candidates for grilling or even frying. This recipe, brought to us by chef Edward Brown of the Sea Grill in New York City, calls for strips of portobello mushrooms, which are coated in batter, deep-fried, and served with a sharp Japanese dipping sauce.
Make this recipe for Portobello Fries and Ponzu Sauce.
We found Indofood sweet mild soy sauce at ethnicgrocer.com, 800-523-1961.
Learn more about chef Edward Brown of the Sea Grill in New York City.
The Sea Grill
19 West 49th Street
New York, NY 10020