Man, I really wanted this to be good. This is comfort food for me! But, the breading on the mushrooms had NO taste whatsoever. Well, it did taste like flour. And I should have baked them longer. Fifteen minutes wasn’t quite long enough. I made mashed potatoes to go along with the mushrooms, and the gravy was really good. I just hate that about the mushrooms…not sure what I did wrong? Might try this again and really jazz up that breading!
Chicken-Fried Portobello with Mushroom and Shallot Gravy
(The Southern Vegetarian by Justin Fox Burks and Amy Lawrence)
1 cup all-purpose flour
1 tsp sea salt flakes
1 tsp garlic powder
1 tsp cracked black pepper
1 tsp sweet paprika
2 large eggs, beaten
2 tbsp heavy cream
3 medium portobello mushrooms
1 cup canola oil
Mushroom and Shallot gravy (recipe below)
1/4 cup finely chopped fresh parsley
Combine the flour with the salt, garlic powder, pepper, and paprika in a bowl large enough to accommodate one mushroom at a time. In a separate bowl, combine the eggs and the cream.
Trim the mushrooms by removing the stems and the part of the cap that hangs over the gill side. (Doing this will create a flat surface, which will make it much easier to panfry the mushrooms.) Reserve the trimmings because you will use them in the gravy.
Heat the oil to medium-high in a 12″ frying pan. Depending on the size of the mushrooms, this pan should accommodate all three at once. Preheat your oven to 350 degrees F. Bow, batter the mushrooms using a three-step process: toss them in the flour mixture, coat them with the egg mixture, and then coat again in the flour mixture. This should help plenty of spiced flour to adhere to the mushroom,. Fry the mushrooms for 2 minutes per side or until golden brown.
Place the mushrooms on a baking sheet and finish cooking them through in the oven. This should take 15 minutes, which is the perfect amount of time to make the gravy. To serve, smother each mushroom with the Mushroom and Shallot Gravy and garnish with chopped parsley.
1 tbsp unsalted butter
trimmings from the mushrooms, finely chopped
1/2 cup shallots, minced
1 tbsp all-purpose flour
3/4 cup broth (preferably mushroom)
1/2 cup 2% milk (I used plain Almond milk)
sea salt flakes (to taste)
1/2 tsp cracked black pepper
Melt the butter in a 10″ frying pan over medium heat. Add the trimmings and shallots. Once the shallots are translucent, add the flour and cook until nutty and fragrant. Add the broth and milk as you whisk. Slowly bring the mixture to a boil and then reduce the heat to low. The gravy should be thick like pancake batter after a few minutes. Season with salt and pepper. Makes 2 cups.