|Preparation - Directions:
Mushroom: Mix oil, salt and pepper in the bowl. Clean the portobellas. Dip each portobella in the oil, then put it on a sheet pan lined with parchment paper. Roast in the oven for 16 minutes at 350°. Don’t overcook. Remove from the oven and chill for 1 hour.
Fritters: Cut each portobella into 4 to 5 pieces. Put into the buttermilk. Mix flour, cornmeal, salt and pepper in medium bowl. After 5 minutes, dip the mushroom pieces in the cornmeal mixture. Lay them on a sheet pan lined with parchment paper. Wrap well with plastic wrap. Freeze for at least two hours.
To fry: Heat 1 quart of vegetable oil to 400°. Place 4 to 5 mushroom strips at a time into the hot oil, frying till golden, 6 to 8 minutes. Mushrooms contain a lot of water so be careful of splatters. Remove and drain on paper towels. Sprinkle with grated Parmesan and serve with blue cheese dressing on the side.