Not vegan, but dairy free, which was a FEAT. Also, why did I take a photo of it AFTER I smothered in gravy? Because I'm not smart.
Source: Southern Cast Iron magazine | Serves: 2 | Time: 1 hr
Changes: adjusted amounts for the fried mushrooms since I did 2 instead of 4; used vegan buttermilk; skipped whipping cream
Ingredients
Chicken Fried Portobello Mushrooms
2 large Portobello #mushrooms
Vegetable oil, for frying
1 cup all purpose flour
1 tsp cornstarch
1/2 tsp paprika
1 tsp salt
1/2 tsp black pepper
1 large egg
1/2 cup vegan buttermilk (1/2 cup almond milk with 1/2 tbsp lemon juice)
Mushroom Gravy
2 large Portobello mushrooms, de-gilled and chopped
3 tbsp vegan butter
1 tbsp all purpose flour
1/2 tsp salt
1/4 tsp pepper
1 cup vegan buttermilk (1 cup almond milk with 1 tbsp lemon juice)
1 tbsp fresh parsley
Instructions
Make your vegan buttermilk and set aside, then start the fried mushrooms
Chicken Fried Portobello Mushrooms
Preheat the oven to 400F.
Place mushrooms gill side down on a silpat lined rimmed baking sheet. Bake until tender, 20-25 min. Set aside and let cool. Reduce oven to 200F.
In your iron skillet, pour oil in to a depth of 1/2 inch. Heat until 350F.
Mix the dry ingredients for the mushroom steaks in one bowl and the wet ingredients in another. Dredge mushrooms in the dry mix and then the wet mix. Shake off excess moisture.
Fry mushrooms 2-3 minutes on each side. Wipe baking sheet clean. Return mushrooms to baking sheet, and pop them back in the oven while you start the gravy.
Mushroom Gravy
Clean out the skillet. Add chopped mushrooms over medium-high heat until tender, 5-6 min. Reduce heat, add butter, and cook another minute.
In a small bowl, whisk flour, salt, pepper, and vegan buttermilk until smooth. Add to mushrooms. Bring to a boil while stirring constantly. Reduce heat and simmer for 5 minutes, stirring occasionally.
Remove from heat and stir in parsley.
Bring it home!
Plate your mushrooms and smother them with gravy and garnished with additional parsley. Enjoy!