Chicken Fried Portobello Mushroom with Mashed Potatoes and Gravy

Total Time:
30 min
15 min
15 min

4 servings

  • 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
  • Mashed Potatoes:
  • 5 baking potatoes like russets, unpeeled
  • 1/4 pound butter
  • 1/4 cup heavy cream
  • Salt and pepper
  • Cream Gravy:
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups heavy cream
  • Salt and pepper
  • 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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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