This is my favorite time of year … football season. And if you can’t be at the game, there’s no better way to spend it than with friends in your home, where you’ll find blessings followed by cursing and tears chased by cheers. And, of course, the spread includes more than points. It’s the food spread at halftime that really counts.
I don’t entertain nearly as much as I did in the past but still enjoy having folks over for a game or two, giving me a chance to try out new recipes.
Not too long ago, I had lunch with my friend Robin Derryberry, who told me that she’d been to New Orleans and eaten at Dickie Brennen’s Steakhouse, where she experienced her first taste of portabella mushroom fries. She said they were some of the best appetizers she’s ever had and asked if I could find a good recipe, so the search began.
This one, from the Neelys, stars on the Food Network, was the best, in my opinion. And after making it, I realized what great football fare it would be. So now it’s on my game-day menu. The mushrooms can be breaded a little ahead of time, then fried right before serving. I used baby portabellas rather than the full-grown version. When sliced, they came to a more manageable size.
And rather than making the standard mustard dipping sauce, I served them with white sauce, the kind that you get at Japanese restaurants. It’s simple and good with anything, particularly these fries.