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Smothered Mushrooms & Mashed Potatoes

Battered & Fried Portobello Mushrooms smothered in a Mushroom Soy Sauce Onion Gravy served over Mashed Potatoes
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American

Equipment

  • Cutting Board
  • Knife
  • Bowl
  • Frying Pan
  • Pot
  • Skillets

Ingredients
  

Produce

  • 3 packages Sliced Portobello Mushroom Caps You can buy pre sliced or slice them yourself. Will need about 16 large slices total.
  • 1 Large Yellow Onion Sliced thinly.
  • 8 Russet Potatoes Peeled & cubed.

Dairy

  • 2 cups Heavy Cream
  • 1/4 cup Heavy Cream
  • 2 tbsp Butter
  • 3 tbsp Mayo Not Miracle Whip.

Pantry

  • 1 tsp Better Than Bouillon Vegetarian "No Chicken Base" Can substitute for your preference.
  • 1 tbsp Mushroom Soy Sauce
  • 1/2 cup Flour
  • 1 cup Zatarain's Chicken Fry Mix

Seasonings

  • 1 tbsp Garlic Herb Seasoning No Salt.
  • Salt
  • Black Pepper

Oil

  • Vegetable Oil May substitute for Oil of your preference.

Instructions
 

Batter Preparation

  • Place Zatarain's Fry Mix, Flour and 1 cup of water in a small bowl. Mix to incorporate. If batter is too thick, add 1 tablespoon of water in at a time until you reach the consistency similar to cake batter. Taste a little batter to be sure there is enough seasoning.
    ** The Zatarain's Mix has a recipe for batter & dipping on box but I find it a bit salty so I cut it with the flour. You can try it, you may like it.

Mashed Potatoes

  • Place cubed Potatoes in a Pot and fill will enough water to cover them. Add a few generous pinches of salt and bring to rapid boil on high. Boil for 15 minutes or until fork tender, drain the water from them and put back into the same pot.
  • Add 1/4 cup Heavy Cream, Butter, Mayo, Garlic Herb Seasoning and a couple generous pinches of Salt & Pepper. Using a Potato Masher, mash all the ingredients together until Potatoes are creamy or your preferred consistency. Depending on the size of your Potatoes, you may need to adjust ingredients to accommodate. Taste to see if additional Seasonings are needed. Cover until ready to use.
    ** If you do not have a Masher, you can use a Handheld blender to whip them up and it will create a creamier texture.

Mushrooms

  • Fill Skillet with Oil about 2 inches deep. Heat on medium/high until temperature reaches 350℉.
  • Bring your Batter and Mushrooms close to frying area. Dip and coat Mushroom slices in batter and shake off excess. Gently place in hot oil. Do not overcrowd as they will stick together. Fry for 2-3 minutes being sure to flip over midway until golden and crispy. Cooking time will vary depending on the size and shape of Mushrooms. Remove and place on paper towel lined plate to catch the excess oil. Sprinkle a pinch of Salt over them. Continue frying process until all are done.

Gravy

  • Heat a small Skillet on Medium. Drizzle a little Oil in pan. Add sliced Onions and begin sautéing for 2-3 minutes until they begin to soften. Add Bouillon Base, Mushroom Soy Sauce and 2 cups Heavy cream. Stir continuously to incorporate ingredients. Give it a taste prior to adding Salt & Pepper as Bouillon and Soy Sauce can be salty. Let it simmer for 3-5 minutes longer to allow Heavy Cream to thicken into a gravy consistency.

Serving

  • Place a generous amount of Mashed Potatoes on a plate. Top off with Fried Mushrooms and pour your Gravy right over top. Top off with preferred garnish and enjoy!
Keyword Fried Mushrooms, Mashed Potatoes, mushroom soy sauce, Mushrooms, Mushrooms & Onions, Portobello Mushrooms, smothered, Vegetarian