Flavor Trends, Strategies and Solutions for Menu Development
Portobello Mushroom Fries with basil-garlic aïoli

By Flavor & The Menu
April 19, 2019

Sam Marvin

Look to the Portobello Mushroom Fries at upscale steak and seafood restaurant Echo & Rig as evidence that craveability and veg-centricity walk hand-in-hand. This top-selling appetizer features portobello mushrooms cut into thick slices, then dipped in milk and Wondra flour, creating a crispy batter that satisfies expectations for crunch without being greasy.

The mushrooms are deep fried, then tossed with parsley and shredded Parmesan and served with a dipping sauce of basil-garlic aïoli.

Mushrooms are a menu darling right now, starring in different veg-centric dishes, like mushroom toast and mushroom carpaccio. Thanks to its meatiness, the portobello makes a great fried offering.

“The way we work with the mushrooms—from the cut to the temperature they are fried at—highlights the best characteristics of the portobello as a full package, including flavor, texture, temperature and mouthfeel,” says Executive Chef/Owner Sam Marvin. “Guests go crazy for these!”

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