Country-Fried Mushroom Steak
from Chef Josh Horrigan
Ingredients:
- 4 Chicken of the Woods mushrooms
- (or 4 Portobello caps or 4 chicken or pork cutlets pounded thin)
- 1 ½ cups all-purpose flour
- ½ tablespoon smoked paprika
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 egg
Directions:
Dredge the mushroom in egg, then in the seasoned flour mixture and pan fry in vegetable oil. Top with mushroom corn gravy.
Mushroom Corn Gravy
Ingredients:
- 4 ears sweet corn cut off the cob (save the cob)
- 2 cups mushrooms sliced (try chanterelles or oyster mushrooms)
- 1 sweet onion diced
- 2 slices bacon diced
- 1 clove garlic minced
- 3 tablespoons all-purpose flour
Directions:
- Boil the corn cob in water for 30 minutes to make corn stock.
- Saute the onion and bacon until translucent. Add the minced garlic, 2 cups of mushrooms and corn kernels and saute until cooked through.
- Dust with flour and stir. Cook for a couple of minutes to remove raw flour taste.
- Add corn stock and stir, cooking until thickened. Serve over country fried steaks.
