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Portobello Fries with Mango Papaya Catsup



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1 sliced Portobello mushrooms
2 cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
1 tbsp. sesame oil
1 1/2 cups ice water
1 tbsp. vegetable oil
1 small red onion, diced
2 mangos, peeled, pitted and cut into small chunks
1 papaya, peeled, pitted and cut into small chunks
1/2 cup packed brown sugar
1/2 cup red wine vinegar
2 canned chipotle chiles
1/4 cup molasses


  1. 1
    For Mushrooms: Remove gills from mushrooms. Sift dry ingredients together. Mix oil and water together and whisk into dry ingredients. Roll mushroom slices in additional flour seasoned with salt and pepper; tap off excess flour. Dip in batter and place in deep fryer one at a time; cook until golden brown. It is very important to whisk batter immediately before each dipping of Portobello slices to achieve best crusting. Serve with onion rings and Mango Papaya Catsup.
  2. 2
    For Mango Papaya Catsup: In a large saucepan, heat 2 tbsp. vegetable oil over medium to medium-high heat until hot but not smoking. Add small red onion, cook, stirring occasionally, until well browned, about 8 minutes. Add mangos, papaya, brown sugar, red wine vinegar, chipotle chilies, and molasses. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until well-thickened, about 45 to 60 minutes. Do not let mixture burn. Remove from heat, allow to cool. Puree in robot coup or blender. Season with salt and pepper. Will keep, covered and refrigerated, for about 2 weeks.


Recipe developed by: Gary Fick, Executive Chef, The Crossing at Casey Jones, La Plata Maryland Photo credit: Eastern Mushroom Marketing Cooperative, Inc. / PA Dept. of Agriculture

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cuisines North & South American, Other South American
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