We promise you won’t miss the meat in this modern yet ultra-satisfying take on chicken-fried steak.
Chicken-Fried Portobello Steaks with Buttermilk Mushroom Gravy
Makes 4 servings
- 6 large fresh portobello mushroom caps, divided
- Vegetable oil, for frying
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 2½ teaspoons kosher salt, divided
- 1¼ teaspoons ground black pepper, divided
- 2 large eggs
- 2 cups whole buttermilk, divided
- 3 tablespoons unsalted butter
- 2 tablespoons heavy whipping cream
- 1 tablespoon chopped fresh parsley
- Garnish: chopped fresh parsley
- Preheat oven to 400°. Place a wire rack on a rimmed baking sheet.
- Place 4 mushrooms, gill side down, on prepared rack. Bake until just tender and mushrooms have released their liquid, 20 to 25 minutes. Let mushrooms cool and drain on paper towels, gill side down, for 5 minutes. Reduce oven temperature to 200°. Wipe baking sheet and rack dry.
- In a 12-inch cast-iron skillet, pour oil to a depth of ½ inch, and heat over medium-high heat until a deep-fry thermometer registers 350°.
- In a medium bowl, whisk together flour, cornstarch, garlic powder, paprika, 2 teaspoons salt, and 1 teaspoon pepper. In another medium bowl, whisk together eggs and 1 cup buttermilk.
- Dredge roasted mushrooms, one at a time, in flour mixture, gently shaking of excess; dip in egg mixture, letting excess drip off. Dredge mushrooms again in flour mixture. Reserve remaining flour mixture.
- Fry mushrooms until golden brown, 2 to 3 minutes per side. Return fried mushrooms to wire rack on baking sheet, and place in oven to keep warm.
- Remove gills from remaining 2 mushrooms; chop mushrooms.
- In an 8-inch cast-iron skillet, cook chopped mushrooms over medium-high heat, stirring frequently, until just tender and liquid from mushrooms has evaporated, 5 to 6 minutes. Reduce heat to medium; stir in butter; cook for 1 minute.
- In a small bowl, whisk together 1 tablespoon reserved flour mixture, remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, and remaining 1 cup buttermilk until smooth; whisk into mushrooms in skillet. Bring to a boil, whisking constantly. Reduce heat, and simmer, whisking occasionally, until thickened, about 5 minutes. Remove from heat; stir in cream and parsley. Serve immediately with fried mushrooms. Garnish with parsley, if desired.