Toasted Portobello Strips with Parmesan/Horseradish Sauce

I had really forgotten how good mushrooms can be! If you are wondering why there are so many posts this week, let me just say that, with 13. 5 inches of snow, this is my way of beating cabin fever!

Ingredients:

For the Portobello strips:

½ cup vegetable oil

½ cup flour

½ cup seasoned dry bread crumbs

½ teaspoon salt

1 egg

½ cup milk

8 ounces sliced Portobello mushrooms

For the sauce:

¾ cup mayonnaise (low fat is fine)

2 Tablespoons grated parmesan, plus extra for garnishing

1 teaspoon prepared horseradish

Maybe a little parsley (fresh or dried) for garnishing

Directions: Heat oil over medium heat in a large skillet until hot, but not smoking. Get out two wide shallow bowls. In the first bowl, mix the flour , salt and seasoned bread crumbs and stir until mixed. In the next bowl, whisk the egg and milk together. Dip the mushroom slices first egg mixture and then into flour mixture. Cook in batches until golden on each side, about 3 minutes per side (Note: you want to adjust your time according to how big and fat your mushroom strips are. Mine were chubby). Remove to a paper towel lined plate.

Meanwhile, make the sauce by combining all ingredients. Let stand at room temp until the Portobello strips are done. Garnish the portobellos and serve the strips nice and warm!