Chicken-Fried Portobello Mushrooms
Comments(14) 
It only lasted one measly little week. Then I fell off of the healthier-eating wagon and pan-fried me some chicken-fried portobello mushrooms. Yum!
It was the recipe that got to me. The guilty culprit is here. It just sounded so good. I’ve been on the look-out for a new way to prepare portobellos. For awhile there, I was all portobello out, but here was a different twist to preparing the big brown mushrooms.
I made a few minor changes to the recipe. For the egg wash, I used soy milk and egg replacer. Since I was out of bread crumbs, I substituted corn meal. And I pan-fried it in oil instead of butter.
As I think the crispy coating is the best part, I decided not to cover it up and just have it plain, without the gravy. Served with smashed sweet potatoes and green beans, for a little redemption.
Ooh, I’m making that. But can you think of a more buttermilk-ish replacement for the soy milk? Or maybe just a squirt of lemon. I’m not vegan, so I’ll probably be using buttermilk, but I’m just wondering…
That sounds great! I’m always trying to figure out how to deal with egg wash in recipes and hadn’t thought of egg replacer. Thanks for the idea.
that sounds awesome. I like the idea of crispy coating a portobella instead of tofu or seitan!
Wow…that looks/sounds amazing! I need to file this away for later use.
1/2 cup soy milk with 1 teaspoons apple cider vinegar= Vegan buttermilk. I has always worked for me.
oh my god yummmm
am buying mushrooms & trying this out!
So weird, when I saw the picture, I knew I recognized the dish from somewhere and then I linked to the recipe and sure enough, it was from a wonderful vegetarian restaurant that used to exist in St. Louis, the theme of which was something like you didn’t have to eat healthy to be a vegetarian :) Anyway, I’m excited that this recipe is online.
Oh, yum. Good idea!
Thanks everyone for your awesome comments!
Sal – As much as I love tofu and seitan, sometimes it’s nice to just have vegetables instead. :-)
AutumTao – Thanks for the vegan buttermilk recipe!
Mm, how tempting! I hadn’t thought about breading and frying mushrooms before, but it’s a great idea!
Portobello mushrooms are not vegan products. Neither are white button mushrooms or criminis. They are cultivated on cow feces that is by-product of the dairy or meat industry and are usually heavily treated with pesticides to repel the black flies that the doo doo attracts.
Oyster and Shiitake and maitake are vegan as they are grown on wood or sawdust or straw.
FYI- You can make an amazing gravy using cauliflower. I boiled mine for about 20min until it was really mushy, and then threw it in the blender with some soy milk to make a puree. I was astounded at how creamy it came out. I put it in a sauce pan and seasoned it with S&P and added some sauteed mushrooms and onions to it. It was AMAZING. I’m going to pour it all over this recipe!
Briana – Thanks! The cauliflower gravy sounds great! I definitely will have to give that a try! :-)
panko bread crumbs honey fried in olive oil or canola OMG