Chicken Fried Portobello Mushroom with Mashed Potatoes and Gravy

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Chicken Fried Portobello Mushroom with Mashed Potatoes and Gravy

Recipe courtesy Tangerine, St. Louis, MO4 portobello mushrooms1/4 cup milk4 eggs, beatenSalt and pepper1 cup flour1 cup coarsely ground bread crumbs1 tablespoon thyme1/2 pound melted butterMashed Potatoes, recipe followsCream Gravy, recipe follows 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, unpeeled1/4 pound butter1/4 cup heavy creamSalt and pepper Boil potatoes until fork tender. Drain well. Add remaining ingredients and mash well. Cream Gravy:2 tablespoons butter2 tablespoons flour2 cups heavy creamSalt 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.

Yield: 4 servingsPrep Time: 15 minutesCook Time: 15 minutesDifficulty: Medium

 

 

 

 

 

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