Photo Credit: Eastern Mushroom Marketing Cooperative/PA. Dept. of Agriculture Yield: 6-8 servings. 10 fresh (3-4") portobello mushroom caps as needed, portobello marinade (recipe follows) as needed, smoked paprika Romenesco (recipe follows) as needed, fritti batter (recipe follows) 6 qt. canola oil for garnish, lemon wedges as needed, kosher salt and fresh black pepper To prepare marinade: Remove gills from portobellos; dip each cap into marinade. Marinate for 12 hours, concave side ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.