May 2, 2024 · Vegetarian Chicken-Fried Portobello Mushroom Steaks This crispy, crunchy mushroom dish uses the same breading that’s typically used for chicken-fried steak, so it’s …

Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan.

Dip 3 quartered portobello caps (gills scraped out) in the egg and dredge in the panko. Shallow-fry in olive oil until golden, 2 to 3 minutes per side. Sprinkle with salt.

Preheat the broiler. Put the mushroom caps gill-side up on a baking sheet. Broil until they release their juices, about 7 minutes. Flip the mushrooms, brush the tops with 1 tablespoon vegetable ...

Slice the portobellos into 1/2-inch-thick strips, then cut each strip in half crosswise. Repeat with the shiitakes, keeping the two mushrooms separate.

Preheat oil in a deep-fryer to 350 degrees F. Remove the gills and stems from the underside of the mushrooms and trim the edges off.

Preheat oven to 375 degrees F. Whisk olive oil, balsamic vinegar, and salt and pepper together. Brush portobello with vinaigrette.

Preheat grill or grill pan. Clean mushrooms and lay with gills up in a shallow baking pan. In a bowl combine olive oil, butter, red pepper flakes, garlic, wine and zest.

8 portobello mushroom caps. 1 cup extra-virgin olive oil. 4 cloves garlic, minced. 1 large shallot, minced. Zest and juice of 2 lemons. 1 tablespoon chopped fresh oregano. 1/2 tablespoon …

Toast bread in 350 degree F oven until golden brown, about 10 minutes. Rub lightly with garlic clove while still warm. Remove gills from mushrooms with spoon and cut into 1/4-inch thick …