text.skipToContent text.skipToNavigation
Panko coated portabellas with flavor to spare
Ingredients & Directions
Makes servings
Ingredients
  • 2.0 cups Water, Cold

  • 56.7 grams Water, Cold

  • 3.0 cups Goldendipt® - Buttermilk Pre-Dip Batter Mix Egg & Buttermilk Replacement

  • 85.05 grams Goldendipt® - Buttermilk Pre-Dip Batter Mix Egg & Buttermilk Replacement

  • 6.0 eas Portabella Mushroom Slices

  • 170.1 grams Portabella Mushroom Slices

  • 2.0 cups Goldendipt® - Panko Japanese Style Bread Crumbs - Coarse G8050

  • 56.7 grams Goldendipt® - Panko Japanese Style Bread Crumbs - Coarse G8050

  • 1.0 tbsp Black Pepper, Ground

  • 28.35 grams Black Pepper, Ground

  • 0.25 tsp Salt

  • 7.09 grams Salt

  • 0.5 tbsp Granulated Garlic

  • 14.17 grams Granulated Garlic

  • 0.25 tsp Ground Red Pepper

  • 7.09 grams Ground Red Pepper

  • 0.25 cup Horseradish, Prepared

  • 7.09 grams Horseradish, Prepared

  • 1.0 tsp Wasabi

  • 28.35 grams Wasabi

  • 3.0 pcss Pickled Ginger

  • 85.05 grams Pickled Ginger

  • 2.0 tsps Dry Mustard

  • 56.7 grams Dry Mustard

Directions

Place 1 cup of dry Buttermilk Pre-Dip Batter Mix in a tray.Submerge portabella mushroom slices in water, remove, and coat with dry Buttermilk Pre-Dip Batter Mix. Combine remaining 2 cups of dry Buttermilk Pre-Dip Batter Mix with 2 cups water and pepper, horseradish, garlic, salt, red pepper, mustard, wasabi, and ginger. Mix with wire wisk until free of lumps.Dip pre-dusted mushroom slices into wet mixture.Coat mushrooms with Panko Japanese Bread Crumbs using a light pressing action. Fry for 1-1/2 minutes.

Product details:
Reviews
0
0
0
0
0