Just got back from dinner at Santana Row's Pizza Antica. Very good thin crust pizza, though my Margherita had very little of the "housemade" mozzarella.
But the fried portobellas really stole the show! Cut into thick batons and coated with seasoned flour of some sort, the exterior was delicately crisp, while the interiors were juicy and tender, with a texture reminiscent of pork fat. They were sprinkled with salt and chopped chives and served with lemon wedges and a very tasty romesco sauce.
At our table, we debated whether the mushrooms had been cooked prior to slicing and frying, and whether the thin, crisp coating was made with cornstarch or rice flour. Would anyone have a recipe for these, or similar, mushrooms?
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