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
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:
- 5 baking potatoes like russets, unpeeled
- 1/4 pound butter
- 1/4 cup heavy cream
- Salt and pepper
Boil potatoes until fork tender. Drain well. Add remaining ingredients and mash well.
Cream Gravy:
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups heavy cream
- Salt and pepper
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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By emickilu_12116850
Bethlehem, 45
on December 31, 2011
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Tasty, tasty, tasty! I always loved deep fried mushrooms. Always used to get them at a local drive-in rest. in our area. Now I can make my own! I used regular white button mushrooms and seasoned bread crumbs with the flour and I deep fried them. I also had a lot of breading left over, so what I did was put the leftovers in a plastic bag, label what it was used for and throw it in the freezer for next time. I do that with all my dredge mixes or toppings. If I'm using ritz cracker crumbs and butter, I just write that on a piece of masking tape and stick it on the bag. Anyways, these were wonderful and I'm making them again tonight! Thanks to Tangerine for posting this recipe, it's a keeper!
By daf256_12404327
Brookline, 61
on December 03, 2009
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I only made the mushrooms, but they were delicious! My husband usually is unhappy with vegetarian meals and also is uncomfortable with "weird" food (goat cheese ice cream did not work for him at all--even though I love it, but he said these mushrooms should definitely go into our regular dinner repertoire. Yea!
They do seem to need plenty of seasoning. I also used mostly olive oil and a couple of tablespoons of butter. One negative note: I had a HUGE amount of leftover breading. Possibly this was because I used regular size bread crumbs, but I will definitely make (at MOST half of the crumb mix next time.
By bikrwench_10999889
Stanhope, NJ
on September 09, 2008
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The chicken fried portobello mushroom was delicious. It was a little difficult to fry it it in the pan, so I cooked it in a deep fryer. Oh my goodness, my husband already asked my when I am going to make it again.
Read all 7 reviews