Chicken-Fried Mushrooms Mushroom Gravy

Chicken fried mushrooms with creamy mushroom gravy is the ultimate comfort meal for anyone who adores savory fried food but craves something plant focused. With juicy oyster mushrooms encased in a shatteringly crisp coating and a velvety mushroom gravy smothered over the top, this recipe rivals anything from a Southern diner. Every bite delivers satisfying crunch and deep umami flavor. Whenever I make this dish for my vegetarian friends, there are never any leftovers and someone always asks me for the gravy recipe.

This was my secret weapon recipe for a family Sunday meal when I wanted everyone at the table to feel spoiled even the diehard meat eaters could not stop raving after the first taste.

Ingredients

• Oyster mushrooms: Choose large clusters with pale gray caps and springy stems for the most satisfying texture breaking them into pieces keeps the fried coating crisp
• Mushroom stock: Look for deeply colored and fragrant broth or make your own with dried mushrooms for Max umami this gives both the mushrooms and the gravy incredible depth
• All purpose flour: Makes a light crunchy crust on the mushrooms do not use cake flour or bread flour for best results
• Kosher salt and black pepper: Essential for seasoning the flour and mushrooms use fresh cracked pepper for maximum flavor
• Whole buttermilk: It tenderizes and adds tang to the batter any brand with full fat works well
• Large eggs: Help the coating stick choose eggs with rich golden yolks for best results
• Vegetable oil: Pick a neutral option with a high smoke point such as canola or grapeseed for safe flavorful frying
• Unsalted butter: The backbone of the gravy use real butter for smoothness and flavor
• Whole milk: Makes the gravy creamy and luscious go for high quality dairy
• Chopped chives: For a grassy fresh kick on top of the finished dish use vibrant green bunches
• Cayenne pepper: Adds just enough heat dust a little more if you love spice

Step by Step Instructions

Prep and Soak the Mushrooms:

Pour boiling mushroom stock over the torn oyster mushrooms in a large heatproof bowl cover tightly and let them steam until mostly tender this step infuses them with deep umami flavor and keeps them juicy be sure the mushrooms are fully coated by the hot stock

Dry and Dredge the Mushrooms:

Remove the mushrooms from the stock pat them very dry with towels toss in seasoned flour mixture using your hands coat each piece evenly then dip into buttermilk and egg mixture make sure every crevice is covered then dredge again in flour do this in batches so the coating stays light and airy

Fry the Mushrooms:

Pour oil three inches deep in a Dutch oven and heat to shimmering hot fry batches of the coated mushrooms until beautifully golden and incredibly crispy turn them to fry all sides keep fried mushrooms in a warm oven while you finish the rest

Make the Creamy Mushroom Gravy:

Melt butter in a pan add flour and whisk into a roux cook until the mixture is just light golden and smells nutty whisk in milk and mushroom stock bring to a gentle bubble and stir until thick and silky finish with salt and black pepper taste and add more seasoning if needed cover to keep warm until serving

Serve and Finish:

Layer the hot crispy mushrooms on a platter pour over plenty of mushroom gravy then shower with chopped chives and a dash of cayenne for a final pop present while piping hot for best texture

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The mushroom stock is the secret to building both the fried mushroom flavor and the gravy taste These mushrooms always remind me of the first dinner I made for my little niece when she became vegetarian We both ended up eating far more mushroom gravy than we planned and now it is our must make comfort meal whenever she visits

Storage Tips

Store any leftover fried mushrooms uncovered on a rack in the fridge so they stay crisp You can reheat them in a hot oven until crunchy again The gravy keeps in a sealed container for up to three days warm it gently and add a splash of milk if it thickens

Ingredient Substitutions

If you cannot find oyster mushrooms try shiitake with the stems removed or thick slices of portobello For a dairy free version use plant based milk and vegan butter in the gravy and your favorite unsweetened plain non dairy milk in place of buttermilk

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Serving Suggestions

Serve these chicken fried mushrooms as the star of a Southern style meal with mashed potatoes or buttery biscuits I love adding sautéed greens or simple coleslaw for crunch and freshness This recipe doubles easily for parties and can even be tucked into sandwiches

Cultural Context

Chicken fried foods are classic Southern comfort fare The mushrooms mimic the juiciness of chicken while the creamy gravy nods to traditional pan gravy served in diners This version keeps all the heartiness but puts mushrooms at the center something I started doing for meatless Mondays

Recipe FAQs

→ What type of mushrooms works best?

Oyster mushrooms are ideal for their tender texture and size, which holds up well to frying. Other varieties, like maitake, can also be used.

→ How do you achieve a crispy coating?

Double-dipping the mushrooms in flour and buttermilk, then frying at 350°F, ensures a crunchy and golden exterior.

→ Can I make the mushroom gravy ahead of time?

The gravy can be made in advance and gently reheated while stirring to maintain smoothness when ready to serve.

→ Is vegetable oil necessary for frying?

Yes, a neutral oil like vegetable oil, heated to the correct temperature, helps produce that signature crispy crust.

→ What are tasty garnish suggestions?

Chopped chives and a pinch of cayenne pepper add fresh flavor and subtle heat to the finished dish.

→ Can I bake instead of fry?

For a lighter option, mushrooms can be baked until crisp, though the texture will differ from traditional frying.