Chicken Fried Portobello Mushroom with Mashed Potatoes and Gravy

[Guest guest]

Chicken Fried Portobello Mushroom with Mashed Potatoes and Gravy

Recipe courtesy Tangerine, St. Louis, MO

 

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

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.

 

 

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Difficulty: Medium

 

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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