Tangerine Chicken Fried Portobello
Mushrooms with Mashed Potatoes and Gravy

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  • 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

  • 5 baking potatoes like russets, unpeeled
  • 1/4 pound butter
  • 1/4 cup heavy cream
  • Salt and pepper

Cream Gravy

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups heavy cream
  • Salt and pepper


  1. Mushrooms: 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.
  2. 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.
  3. Mashed Potatoes: Boil potatoes until fork tender. Drain well. Add remaining ingredients and mash well.
  4. Cream Gravy: 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.

Yield: 4 servings

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Posted by Tiffany at Recipe Goldmine on 1/29/2002, 9:36 am.

Source: Recipe courtesy Tangerine, St. Louis, Missouri