Polenta and herb pan-fried Portobello mushrooms
- 4 large Portobello mushrooms
- 1 cup fresh Italian Parsley
- 1 garlic clove
- 1 generous pinch of salt
- 4 tbsp instant polenta flour
- vege oil for the pan
- 2 tbsp Kato Classic Bearnaise
- Green salad to serve
Clean the Portobello mushrooms with a paper towel, then place them on your working surface with the caps face down and gills facing up.
Finely chop the Italian parsley with the garlic clove and salt, and then spread it over the gills, pressing down gently with your fingers. Let the mushrooms rest for 10 minutes and then coat generously on both sides with polenta flour.
Gently place the mushrooms, cap side first, into a frying pan of hot oil, Fry for a few minutes, until the bottom side is golden, then turn and fry on the other side.
Serve on a bed of green salad with a generous dollop of Kato Béarnaise Sauce.