Fried Mushroom Caps with Mashed Potatoes
Serves 420 mins prep30 mins cook
Delicious fried portobello mushroom caps served with creamy mashed potatoes made with red potatoes and topped with a savory vegan gravy.
0 servings
What you need
fl oz avocado oil
tsp cayenne pepper
tsp black pepper
cup non-dairy milk
tsp onion powder
cup spring water
tbsp dried parsley
tsp garlic powder
cup vegetable stock
tsp salt
lb red potato
cup wheat flour
Instructions
1: Boil red potatoes until soft, then mash with vegan butter, non-dairy milk, salt, black pepper, garlic powder, garlic & herb seasoning, and dried parsley. 2: For fried mushrooms, slice portobello caps in half and heat avocado oil in a pan. 3: Prepare dry batter by mixing whole wheat flour, vegan panko bread crumbs, and seasonings (season all, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper). 4: For wet batter, mix whole wheat flour and seasonings with spring water until smooth. 5: Dip mushroom halves in wet batter, then coat with dry batter before frying in hot oil until golden brown. 6: For gravy, whisk together flour and vegetable stock until smooth, then cook on low heat until thickened, adjusting with more broth or flour as needed. 7: Season gravy with umami mushroom seasoning, salt, black pepper, and optional coco aminos.View original recipe