Name: Chicken Fried Portobello Mushroom with Mashed Potatoes and Gravy
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 4 portobello mushrooms; 1/4 cup milk; 4 eggs, beaten; Salt and pepper; 1 cup flour; 1 cup coarsely ground bread crumbs; 1 tablespoon thyme; 1/2 pound melted butter; Mashed Potatoes, recipe follows; Cream Gravy, recipe follows; 5 baking potatoes like russets, unpeeled; 1/4 pound butter; 1/4 cup heavy cream; Salt and pepper; 2 tablespoons butter; 2 tablespoons flour; 2 cups heavy cream; Salt and pepper

Directions

Stem and brush off surface debris from mushrooms. Whisk milk and eggs until incorporated. Add salt and pepper. Mix flour, bread crumbs, thyme, and additional salt and pepper.
Heat butter in skillet. Dredge mushroom in egg wash, then in crumb mixture. Fry mushroom until golden brown on both sides. Serve with Mashed Potatoes and Gravy.

Mashed Potatoes:

Boil potatoes until fork tender. Drain well. Add remaining ingredients and mash well.

Cream Gravy:

Make the roux by melting butter in a saucepan. Add flour and stir until incorporated. Add heavy cream and stir well until simmering. Remove from heat and season with salt and pepper.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Tangerine, St. Louis, MO

Chicken Fried Portobello Mushroom with Mashed Potatoes and Gravy

Ingredients

Mashed Potatoes:

Cream Gravy:

Directions

Mashed Potatoes:

Cream Gravy:

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