Recipe courtesy of Tangerine
Chicken Fried Portobello Mushroom with Mashed Potatoes and Gravy
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1706
- Total Fat
- 131
- Saturated Fat
- 80
- Carbohydrates
- 114
- Dietary Fiber
- 9
- Sugar
- 11
- Protein
- 26
- Cholesterol
- 543
- Sodium
- 1730
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
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
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
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.