Chicken Fried Portobello Mushroom with Mashed Potatoes and Gravy

Chicken Fried Portobello Mushroom with Mashed Potatoes and Gravy

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

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.