• Ingredients:
  • 6 FunGuy Portobello mushrooms
  • 1 ½ cups flour
  • 1 tablespoon herbs de Provence
  • ½ tablespoon paprika
  • 2 teaspoons cornstarch
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 eggs
  • 2 cups buttermilk, divided
  • vegetable oil for frying
  • 2 tablespoons butter
  • salt and pepper to taste
  • fresh parsley

If you’ve been craving the deliciously crispy crunchiness of a chicken fried steak, but want it to be less meaty, then this is the recipe you’ve been waiting for! 

Our thick and juicy FunGuy Portobello mushrooms are perfect for breading, frying, and then smothering with homemade white gravy. 

We strongly suggest pairing this with your favorite potato side dish and a healthy appetite!

DIRECTIONS:

  1. Preheat oven to 400F. Line a baking sheet with parchment paper.
  2. Brush off any debris from the FunGuy Portobello mushrooms with a damp cloth. Pop out the stem using your thumb and discard. Place the mushrooms, hole side down, on the baking sheet and roast them in the oven for about 20-25 minutes, or until they are tender and much of the liquid has seeped out of the caps. Transfer the roasted caps to a paper towel lined plate to remove excess mushroom juice. Reduce the oven temperature to 225F. 
  3. While the mushrooms cook, prepare the ingredients to coat and fry the Portobello mushrooms. 
  4. Whisk the flour, herbs de Provence, paprika, cornstarch, garlic and onion powders, salt, and black pepper together in a deep wide dish.  In another dish, whisk together the eggs and half of the buttermilk. 
  5. Dredge the Portobello caps in the flour mixture, making sure every side is coated. Shake off excess flour and dip the mushrooms into the egg mixture, coating everything, and then transfer back into the flour mix and coat the outside again. Reserve 4 tablespoons of the dry flour mixture.
  6. Pour approximately ½ inch of vegetable oil into a heavy bottom pot or deep pan. Heat the oil over medium-high heat to a temperature of 350F or until a 1 inch cube of bread browns in one minute.
  7. Once the oil is hot, carefully place the mushrooms, 1 or 2 caps at a time, into the oil to fry 2-3 minutes per side. Transfer the cooked mushrooms to a clean paper towel lined plate to remove excess oil before returning them to the oven to stay warm while preparing the rest of the mushrooms and the gravy. 
  8. Whisk half of the reserved flour mix with 2 tablespoons of the remaining buttermilk in a small dish and set aside. 
  9. Melt the butter in a sauce pan over medium heat. Whisk the remaining 2 tablespoon flour into the melted butter and allow it to cook 1 minute, or until the flour has absorbed the oil and has become a paste. Pour the remaining buttermilk into the pan and whisk well until smooth. Continue to whisk as it comes just to a boil, reduce the heat and add the flour and buttermilk mixture to the pan, whisking to combine. Let it simmer until it has thickened; 4-5 minutes. Turn off the heat, taste, and season with salt and pepper as needed. 
  10. Serve the chicken fried Portobello mushrooms smothered in gravy and topped with fresh parsley.

Have a Fun meal!