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 ...

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