Ingredients
- For the tarragon aioli:
- 150g mayonnaise
- 1 tbsp fresh tarragon, finely chopped
- 1 tbsp lemon juice
- 1 garlic clove, minced
- Salt and pepper
- For the risotto:
- 4 large portobello mushrooms, stems removed
- 3 tbsp butter, softened
- 3 garlic cloves, minced
- 2 tbsp fresh parsley, chopped
- 100g plain flour
- 2 eggs, beaten
- 150g breadcrumbs (I use Panko)
- Vegetable oil, for frying
- For the tarragon aioli: In a bowl, combine the mayonnaise, chopped tarragon, lemon juice, minced garlic, salt and pepper. Mix well. Taste and adjust seasoning if needed. Cover and refrigerate until serving.
- For the Portobello mushroom garlic Kievs: Preheat the oven to 190 degrees. In a bowl, mix together the softened butter, minced garlic, chopped parsley, salt and pepper. Take each portobello mushroom and carefully stuff them with the garlic and herb butter mixture.
- In separate bowls, place the flour, beaten eggs, and breadcrumbs. Dip each stuffed mushroom into the flour, shaking off any excess, then dip it into the beaten eggs, and finally coat it with breadcrumbs, pressing gently to adhere.
- Heat the veg oil in a pan over medium heat for frying. Carefully place the breaded mushrooms into the hot oil and fry until they are golden brown and crisp, about two minutes on each side. Once fried, transfer the mushrooms to a baking sheet and place them in the preheated oven for an additional 10 minutes to ensure they are fully cooked and heated through. Serve with the tarragon aioli.
