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1
For the fries: Preheat oven to 450 degrees F. Line a baking sheet with foil and place a wire rack on top.
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2
Spray it with nonstick spray.
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3
Add both bread crumbs, flour, salt, pepper and paprika to a bowl and mix.
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4
In a smaller bowl, lightly beat the egg whites.
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5
Dip each mushroom slice in the egg white and then coat in the breadcrumb mixture, pressing to adhere.
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6
Lay on the wire rack and repeat with the other slices.
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7
Spray each slice with a spritz of olive oil (spray it, dont drizzle) before putting it in the oven.
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8
Bake for 7 minutes, then flip and spray the other side with olive oil.
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9
Bake for 7 more minutes.
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10
While the mushrooms are cooking, heat the vinegar in a small saucepan over medium heat.
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11
Allow it to come to a simmer then reduce to low heat, cooking until syrupy and thick, about 57 minutes.
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12
Let sit at room temperature to thicken a bit more.
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13
Drizzle the balsamic reduction over the mushrooms and serve with the cheese dipping sauce.
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14
Note: I find that the combination of bread crumbs (panko and regular) adheres better than just plain panko.
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15
I also use egg whites only to prevent the eggy taste, but feel free to use a whole egg if youd like.
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16
For the cheese sauce: In a small sauce pan over medium heat, add butter.
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17
One it is sizzling, add flour and whisk to form a roux.
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18
Let cook for 12 minutes, stirring occasionally.
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19
Add milk, reduce heat to low and stir; it should thicken within a minute.
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20
Add in cheeses, paprika and garlic and stir to combine.
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21
Stir until smooth.
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22
Turn off heat and pour into a bowl for dipping.
