We always think fondly of our friends, Walter and Wendy Walcher (who for 32 years were the most delightful and gracious hosts of Tosoni’s — our most favorite Bellevue restaurant). We hope they are thoroughly enjoying their well-earned retirement — and we thank them for sharing their very delicious Portobello Mushroom Appetizers with us over the years. The mushrooms were a big favorite of many guests at their restaurant — and since its closure in 2015, they are now a big favorite in our own home.
2 large Portobello mushrooms, stemmed
1/2 cup soy sauce
1 cup water
1 cup all-purpose flour, for dredging
5 cups vegetable oil
Low-sodium citrus soy sauce, to taste
1-1/2 teaspoons sesame oil
Pinch of sesame seeds
Cut mushrooms into 3/4-inch-wide strips. Dip the strips into a mixture of the soy sauce and water. Roll the strips in flour until they are well-coated. Heat the oil to 385° and fry the strips until they are crisp and golden (about 2 minutes). Don’t crowd the pan! Remove them from the oil; drain well on paper towels. Top with a mixture of citrus soy sauce and sesame oil. Garnish with a pinch of sesame seeds, and serve hot. — Serves 4