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.