Vegetarian Chicken Fried Portobello Mushroom Steaks Recipes

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CHICKEN FRIED PORTOBELLO MUSHROOM WITH MASHED POTATOES AND GRAVY



Chicken Fried Portobello Mushroom with Mashed Potatoes and Gravy image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

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
5 baking potatoes like russets, unpeeled
1/4 pound butter
1/4 cup heavy cream
Salt and pepper
2 tablespoons butter
2 tablespoons flour
2 cups heavy cream
Salt and pepper

Steps:

  • 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.
  • Boil potatoes until fork tender. Drain well. Add remaining ingredients and mash well.
  • 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.

VEGETARIAN CHICKEN-FRIED PORTOBELLO MUSHROOM STEAKS



Vegetarian Chicken-Fried Portobello Mushroom Steaks image

Attention, vegetarians! You don't have to miss out on a classic blue-plate special any longer. Our mushroom version has the exact same breading used for chicken-fried steak (it works great), and we fry it until it's golden and crispy. Be generous with our flavor-packed veggie gravy (you can make it ahead and freeze it for up to a month).

Provided by Food Network Canada

Categories     dinner,Main,mushrooms,vegan,vegetarian

Time 10m

Yield 4 servings

Number Of Ingredients 27

1 cup milk
2 large eggs
Vegetable oil, for frying
Mashed potatoes, for serving
Vegetarian Gravy, recipe follows, heated
4 extra-large portobello mushrooms, stemmed (do not remove gills)
Kosher salt
1 ½ cups all-purpose flour
2 tsp baking powder
Freshly ground black pepper
Sliced fresh chives or scallions, for garnish, optional
1 medium onion, quartered
2 stalks celery, roughly chopped
1 medium carrot, roughly chopped
3 cloves garlic, crushed
1 tsp vegetable oil
Kosher salt
1 oz dried shiitake mushrooms (about 1 heaping cup)
6 sprigs thyme
2 sun-dried tomatoes
2 Tbsp low-sodium soy sauce
1 dried bay leaf
4 Tbsp unsalted butter
6 fresh sage leaves
⅓ cup all-purpose flour
¼ cup chopped fresh parsley
Freshly ground black pepper

Steps:

  • Position an oven rack at the top of the oven, and preheat the broiler. Arrange the mushrooms on a baking sheet, and broil until the sides facing up begin to soften, about 5 minutes. Flip, and continue to broil until the sides facing up are soft, about 5 minutes more. Let cool.
  • Put the mushrooms, gill-side up, between 2 pieces of plastic wrap, and pound to about 1/4 inch thick with a meat mallet. Season all over with 1/2 teaspoon salt.
  • Whisk together the flour, baking powder and 1 teaspoon each salt and pepper in a shallow dish. Whisk together the milk and eggs in a separate shallow dish.
  • Lower the oven heat to 250ºF. Put a rack over a rimmed baking sheet. Heat about an inch of oil to 350ºF in a large cast-iron skillet or Dutch oven over medium-high heat.
  • While the oil heats, dredge each mushroom in the flour mixture to completely coat; shake off any excess. Then dip into the egg mixture until fully coated; let the excess drip off. Return the mushroom to the flour mixture, and dredge a second time, until completely coated, pressing firmly into the flour mixture. Arrange on one side of the rack on the baking sheet.
  • Add 2 of the breaded mushrooms to the hot oil, and cook, turning once, until crisp and golden, about 5 minutes total. Transfer the mushrooms to the unused side of the rack. When the oil comes back to temperature, repeat with the remaining 2 mushrooms and keep the first 2 warm in the oven.
  • Serve the mushroom steaks with mashed potatoes and generous spoonfuls of hot gravy. Garnish with chives or scallions if using.
  • Position an oven rack in the top position in the oven and preheat to 450ºF. Toss the onions, celery, carrots and garlic with the oil and 1 teaspoon salt on a rimmed baking sheet. Roast until the vegetables are charred in some places, 25 to 30 minutes.
  • Bring the roasted vegetables, 1 cup water, mushrooms, thyme, sun-dried tomatoes, soy sauce, bay leaf and 1 teaspoon salt to a simmer in a medium saucepan over medium-high heat. Cook, stirring occasionally, until most of the liquid is gone, 8 to 10 minutes. Add 6 cups water and 1/2 teaspoon salt, and bring back to a simmer. Reduce the heat to medium-low, and gently simmer until reduced by about one third, about 45 minutes. Strain the stock into a large liquid measuring cup, then squeeze all the liquid out of the solids with the back of a ladle (there should be about 4 cups of stock); discard the solids. (If not making gravy right away, let the stock cool to room temperature, then refrigerate for up to 3 days or freeze for up to 1 month; warm slightly before making gravy.)
  • Melt the butter in a medium saucepan over medium heat. Add the sage leaves to the butter, and stir for 30 seconds; remove the fried sage leaves, and set aside. Add the flour to the saucepan, and stir until smooth and lightly golden, about 2 minutes. Slowly pour in the warm stock while whisking constantly until smooth and thick, 8 to 10 minutes.
  • Chop the fried sage, stir it and the parsley into the gravy and season to taste with pepper.

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