VEGETARIAN CHICKEN-FRIED PORTOBELLO MUSHROOM STEAKS
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 Kitchen
Categories main-dish
Time 2h25m
Yield 4 servings
Number Of Ingredients 27
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 250 degrees F. Put a rack over a rimmed baking sheet. Heat about an inch of oil to 350 degrees F 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 450 degrees F. 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.
FRIED CHICKEN AND MASHED POTATOES
Fried chicken is something you must know how to make. In this recipe you'll learn how to build a tasty, crispy crust and check for doneness. It's the perfect finger food to serve at your next picnic.
Provided by Jonathan Waxman
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Prepare the chicken: Put the buttermilk in a large bowl and set it next to your cutting board; as you cut pieces off the chicken, add them to the buttermilk. With a sharp knife, remove and discard the wing tips (or reserve for stock). Cut the wings from the chicken. Cut the thigh and leg away from the body; split this section into three pieces by separating the drumstick and then cutting the thigh in half. Repeat with other thigh and leg. With kitchen shears, snip off the rear and the back bone. Push down on the bird to break the breastbone; cut the breasts into 4 pieces.
- Season the buttermilk and chicken mixture with a healthy pinch of salt, the paprika, and the Tabasco. Stir to combine and coat the chicken. (The chicken can be cooked right away or marinated overnight.) Fill the oil to ¾-inch (2cm) deep in a large skillet and heat over medium-high heat.
- For the mashed potatoes: Peel the potatoes, cut into large chunks, and add to a large pot of simmering salted water. Cook at a low simmer until tender, 35-45 minutes. (Do not boil.)
- Combine the cornmeal, flour, ½ tablespoon (9g) salt and a generous amount of black pepper in a strong paper bag. Remove the chicken pieces from the buttermilk marinade (reserving the marinade) and transfer them to the paper bag. Shake the bag to coat the chicken thoroughly.
- Whisk the eggs into the remaining marinade; return the floured chicken pieces to the marinade and stir to coat again. In batches, transfer the chicken pieces back to the paper bag and shake to coat with the flour mixture again.
- Starting with the biggest pieces, place the chicken in the hot oil and fry until cooked through and golden-brown, 18-20 minutes, turning every 5 minutes. (Depending on the size of your skillet, you may need to fry in batches.) Adjust the temperature to make sure the heat is constant. Transfer cooked chicken pieces to a paper towel-lined plate and season with salt. Serve the chicken hot or at room temperature. (To reheat cold chicken: Place on a tray and into an oven at 300 degrees F for about 20 minutes, to crisp up the skin.)
- Drain the potatoes, reserving 1 cup (240ml) of the cooking liquid in the pot. Place the potatoes back in the pot and add the cream and butter; bring to a simmer over medium-high heat and mash with an old-fashioned potato masher to desired texture.
- Mound the mashed potatoes on a rimmed platter and serve with the fried chicken.
CHICKEN PORTOBELLO WITH MASHED RED POTATOES
Try this family-friendly chicken and mashed potato dish any night of the week. The comforting sauce pairs perfectly with both the chicken and creamy mashed potatoes. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender., Meanwhile, in a large resealable plastic bag, combine flour, 1 teaspoon salt, 1 teaspoon sage, thyme and pepper. Add chicken, one piece at a time, and shake to coat. In a large skillet, cook chicken in oil over medium heat for 5-8 minutes on each side or until a thermometer reaches 165°. Remove and keep warm., In same skillet, saute mushrooms until tender. Reduce heat; add 6 ounces cream cheese, 1 cup broth and remaining salt and sage. Cook and stir until cheese is melted. Drain potatoes; mash with remaining cream cheese and broth. Serve with chicken and sauce mixture.
Nutrition Facts : Calories 604 calories, Fat 31g fat (15g saturated fat), Cholesterol 158mg cholesterol, Sodium 939mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 4g fiber), Protein 45g protein.
MASHED POTATOES WITH FRIED MUSHROOM, BACON, AND ONION
A new twist on an old classic! Taking mushrooms, onions, and bacon, and incorporating them into good old fashion mashed potatoes.
Provided by Isis'smommy
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Add potatoes to a large pot of water and bring to a boil. Cook until the potatoes are soft, about 20 minutes.
- Meanwhile, place the bacon slices in a large skillet over medium heat, and cook until crisp. Remove to paper towels.
- Wipe out the skillet, return to stove, and pour in vegetable oil. Stir in mushrooms and onion, and cook until onion is soft and translucent.
- When the potatoes are done, drain water, and place potatoes in a large bowl. Mash in butter and ranch dressing. With a potato masher or electric mixer, continue to mash until the potatoes are smooth. Stir in the mushrooms, onions, and crumbled bacon.
Nutrition Facts : Calories 293.2 calories, Carbohydrate 24.6 g, Cholesterol 27.4 mg, Fat 19.4 g, Fiber 2.5 g, Protein 6.1 g, SaturatedFat 6.7 g, Sodium 278.4 mg, Sugar 1.3 g
PORTOBELLO CRUSTED CHICKEN WITH WARM RED BLISS POTATO SALAD
Provided by Robert Irvine : Food Network
Categories main-dish
Time 3h30m
Yield 4 servings
Number Of Ingredients 25
Steps:
- To make the marinade:
- Add the vinegar and lemon juice to a blender. Replace the lid, turn on the blender, and through the feed opening, add, 1 at a time, the garlic, salt, and black pepper. Leaving the blender running add the olive oil in a slow thin stream.
- Place the mushrooms and chicken breasts in separate nonreactive bowls suitable for marinating and pour half of the marinade mixture over the contents of each container. Add the sliced red onion to the container with the chicken. Cover and marinate in the refrigerator for at least 2 hours.
- Begin making the warm potato salad. Boil potatoes until tender but not mushy, about 10 minutes. Meanwhile, fry the bacon and drain on paper towels. Add the balsamic vinegar to a blender, replace the lid, and through the feed opening, add, 1 at a time, the dill, mustard, honey, pepper, and salt. Leaving the blender running, add the olive oil in a slow thin stream. Drain the potatoes well, add the scallions, crumble in the bacon, and fold in enough of the dressing to coat.
- Heat the grill and grill marinated Portobello, skin side down first for about 5 minutes over indirect heat. Flip and grill the other side. Remove from heat and let rest.
- Grill both sides of marinated chicken, about 5 minutes per side, and transfer to a baking sheet.
- Preheat oven to 425 degrees F.
- In a small bowl, mash together the butter, breadcrumbs, sage, parsley, thyme and salt and pepper, to taste. Chop grilled mushrooms finely and combine with butter/breadcrumb mixture to make a paste. Press onto surface of chicken breasts and finish in oven until crust turns golden brown, about 2 to 5 minutes.
- Arrange warm potato salad and crusted chicken breast on plate and sprinkle with parsley.
CHICKEN FRIED PORTOBELLO MUSHROOM WITH MASHED POTATOES AND GRAVY
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.
CHICKEN BREASTS WITH PORTOBELLO MUSHROOMS
This chicken is coated in bread crumbs and Parmesan cheese, and then covered with portobello mushrooms. It's good and easy!
Provided by PWSCHWARTZ
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Spray an oven-proof casserole dish with cooking spray.
- Mix Parmesan cheese and bread crumbs together in a shallow dish or on waxed paper. Press mixture into both sides of chicken breasts.
- Heat olive oil in a small frying pan over medium-high heat. Add shallot and saute until soft, about 5 minutes. Add mushrooms, parsley, and pepper. Cook, turning once, for 5 minutes.
- Arrange chicken flat into the prepared casserole dish. Top with the mushroom mixture, divided evenly over each piece. Arrange slices of mozzarella cheese on top.
- Bake in the preheated oven until a fork can be inserted into the chicken breasts with ease and they are no longer pink in the centers, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 269.5 calories, Carbohydrate 13 g, Cholesterol 59.1 mg, Fat 12.8 g, Fiber 2.1 g, Protein 26.5 g, SaturatedFat 5.5 g, Sodium 494.2 mg, Sugar 3 g
More about "chicken fried portobello mushroom with mashed potatoes and gravy food"
CHICKEN WITH MUSHROOM GRAVY - RECIPETIN EATS
From recipetineats.com
4.9/5 (95)Total Time 20 minsServings 4Calories 398 per serving
- Place a plastic bag or cling wrap over the chicken and pound to even thickness 2cm / 4/5" thick. Sprinkle both sides generously with salt and pepper.
CHICKEN-FRIED PORTOBELLO WITH MUSHROOM AND SHALLOT GRAVY
From noshingwiththenolands.com
Cuisine SouthernTotal Time 25 minsCategory VegetarianCalories 1007 per serving
- Combine the flour with the salt, garlic powder, pepper, and paprika in a blow large enough to accommodate one mushroom at a time. In a separate bowl combine the eggs and 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-inch frying pan. Depending on the size of the mushrooms, this pan should accommodate all three at once.
- Preheat your oven to 350F. Now, 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 the spiced flour to adhere to the mushroom. Fry the mushroom for 2 minutes per side or until golden brown.
MILESTONE'S PORTOBELLO MUSHROOM CHICKEN - I LOVE FOOD BLOG
From ilovefoodblog.blogspot.com
CHICKEN AND GRAVY OVER MASHED POTATOES RECIPE - SOUTHERN ...
From southernhomeexpress.com
4.4/5 (14)Total Time 7 hrs 15 minsCategory Chicken And TurkeyCalories 278 per serving
- Sprinkle the garlic powder and onion powder over the chicken. If you’re using dry ranch mix, sprinkle it in.
WHAT TO EAT WITH MASHED POTATOES: 20 MUST-TRY PAIRINGS ...
VEGETARIAN CHICKEN-FRIED PORTOBELLO MUSHROOM STEAKS ...
From punchfork.com
4.5/5 (54)Category Main-DishServings 4Total Time 2 hrs 25 mins
VEGAN CHICKEN FRIED MUSHROOMS - CEARA'S KITCHEN
From cearaskitchen.com
5/5 (1)Total Time 47 minsEstimated Reading Time 4 mins
POPEYES MASHED POTATOES RECIPE - DELICIOUS RECIPE AND ...
From fithull.com
Cuisine AmericanTotal Time 1 hr 5 minsCategory Main Course, Side DishCalories 110 per serving
VEGETARIAN CHICKEN-FRIED PORTOBELLO MUSHROOM STEAKS ...
From pinterest.com
CHICKEN PORTOBELLO WITH MASHED RED POTATOES RECIPES
From tfrecipes.com
FOOD - BROOKLYN BOWL
From brooklynbowl.com
MASHED POTATO STUFFED PORTOBELLO MUSHROOM RECIPE
From crecipe.com
CHICKEN FRIED PORTOBELLO MUSHROOM WITH MASHED POTATOES AND ...
From crecipe.com
PORTOBELLO MUSHROOM AND CHICKEN RECIPES
From tfrecipes.com
FRIED CHICKEN WITH MASHED POTATOES AND GRAVY RECIPES
From tfrecipes.com
CHICKEN AND GRAVY AND MASHED POTATOES - THE BAREFOOT ...
From thebarefootkitchenwitch.typepad.com
CHICKEN AND PORTOBELLO MUSHROOM RECIPES
From tfrecipes.com
TANGERINE CHICKEN FRIED PORTOBELLO MUSHROOMS - RECIPE GOLDMINE
From recipegoldmine.com
RESTAURANT RECIPES T - RECIPE GOLDMINE
From recipegoldmine.com
VEGETARIAN CHICKEN-FRIED PORTOBELLO MUSHROOM STEAKS ... RECIPE
From crecipe.com
WHAT TO EAT WITH MASHED POTATOES? (11 SOLID PAIRS)
From foodiesfamily.com
VEGETARIAN CHICKEN-FRIED PORTOBELLO MUSHROOM STEAKS ...
From recipenet.org
10 BEST CHICKEN WITH RICE AND GRAVY RECIPES | YUMMLY
From yummly.com
CHICKEN FRIED PORTOBELLO MUSHROOM WITH MASHED POTATOES AND ...
From crecipe.com
10 BEST BONELESS CHICKEN WITH GRAVY RECIPES | YUMMLY
From yummly.com
FRIED MASHED POTATOES - COOKEATSHARE
From cookeatshare.com
CHICKEN GRAVY FOR MASHED POTATOES - COOKEATSHARE
From cookeatshare.com
CHICKEN FRIED PORTOBELLO MUSHROOM WITH MASHED POTATOES AND ...
From lisascookbook.blogspot.com
SUE'S CHICKEN FRIED PORTOBELLO MUSHROOMS
From recipecircus.com
CHICKEN FRIED PORTOBELLO MUSHROOM WITH MASHED POTATOES AND ...
From tfrecipes.com
10 BEST CHICKEN AND VEGETABLE PIE WITH GRAVY RECIPES - YUMMLY
From yummly.com
VEGETARIAN CHICKEN-FRIED PORTOBELLO MUSHROOM STEAKS ...
From pinterest.com
CHICKEN FRIED PORTOBELLO MUSHROOM WITH MASHED POTATOES AND ...
From pinterest.com
CHICKEN WITH MASHED POTATOES AND GRAVY | MYRECIPES RECIPE
From crecipe.com
CHICKEN FRIED PORTOBELLO MUSHROOM WITH MASHED POTATOES AND ...
From recipenet.org
VEGETARIAN CHICKEN-FRIED PORTOBELLO MUSHROOM STEAKS ...
From pinterest.com
CHICKEN AND RICE WITH MUSHROOM GRAVY RECIPE - COOKEATSHARE
From cookeatshare.com
VEGETARIAN CHICKEN-FRIED PORTOBELLO MUSHROOM STEAKS
From pinterest.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love