Deep Fried Portobello Mushrooms with Greek Yogurt Dip

I don’t know why, but lately we’ve been eating a lot of deep fried foods. It could be because we got a new deep fryer and we’ve been playing with it. (This also explains the additional 5lbs I’ve put on!) This recipe makes a nice appetizer, although you couldn’t make them ahead of time, they would lose any crunch if they sit. Serve them right away with the cool and refreshing greek yogurt dip. If you feel any guilt about eating fried food, get over it. These are worth a try. 

2 Portobello Mushrooms

1/4 cup flour

1 egg whisked

1/4 cup breadcrumbs

Salt & Pepper

Oil for frying

Clean the mushrooms and slice into 4 slices.

Lay out the flour, whisked egg and breadcrumbs into separate bowls. Add S&P to the breadcrumbs.

Dredge each mushroom slice into the flour, then the egg, then the breadcrumbs. Deep fry in the pre-heated oil and fry until golden brown. Drain on paper towel.

Meanwhile, combine 1/2 cup plain greek yogurt with a handful of chopped parsley and salt and pepper. 

Mixed Berry Tarts

This recipe uses store bought frozen fruit and frozen tart shells. I went for pure laziness here. They’re very yummy and quite pretty. The recipe can be used with fresh fruit and homemade pastry if that’s your thing. 

4 mini tart shells (frozen)

2 cups frozen mixed berries

1 tbsp lemon juice

1 1/2 cup sugar

Bake the tart shells as per package instructions.

Place remaining ingredients in small saucepan and rapidly boil until it reaches the jelly stage (10-15 mins).

Strain the hot mixture in cheesecloth to remove seeds. Do this quickly before the juice does jelly.

Pour juice into tart shells and refrigerate for at least 1 hour.

Decorate with icing sugar or Turbinado brown sugar.