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    Fried Portobello Mushroom with Mashed Po


    Source of Recipe


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    List of Ingredients




    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, recipe follows
    Cream Gravy, recipe follows

    Recipe



    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.
    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.


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

    Boil potatoes until fork tender. Drain well. Add remaining ingredients and mash well.

    Cream Gravy:
    2 tablespoons butter
    2 tablespoons flour
    2 cups heavy cream
    Salt and pepper

    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.

    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 recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

 

 

 


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