Crispy mushroom fries

Directions

Cilantro aioli

1. Stir the mayonnaise, garlic, lime juice, salt and cilantro together in a small bowl. Cover and chill until you're ready to serve.

Mushroom fries

1. Heat the oil in a heavy pot over medium heat until it reaches 375°F.

2. While it heats, tear the mushrooms along their gills into long, fry-shaped strips.

3. Set out two bowls: cornstarch in one, and the eggs whisked with the milk in the other. Season both bowls with the garlic powder and half of the salt, keeping the rest of the salt for the end.

4. Coat each strip in cornstarch, dip it in the egg mixture, then coat it in cornstarch again, shaking off the extra at each step.

5. Fry a few strips at a time until golden brown, about 3 to 4 minutes. Small batches keep the oil hot, so the fries come out crisp instead of soggy.

6. Lift them out with a slotted spoon onto paper towels, sprinkle with the remaining salt, and serve with lime wedges and the aioli.

Submitted by Olga K. Cotter. Adapted from Wild Mushrooms: A Cookbook and Foraging Guide by Trent and Kristen Blizzard.