Chicken-Fried Mushrooms Mushroom Gravy (Print Version)

Crispy oyster mushrooms, finished with a rich, creamy mushroom gravy for a savory, satisfying dish.

# Ingredients:

→ Chicken-Fried Mushrooms

01 - 2 cups mushroom stock
02 - 1 lb fresh oyster mushrooms, torn into 3- to 4-inch pieces (about 12 cups)
03 - 3 cups all-purpose flour
04 - 1 tablespoon kosher salt, plus more to taste
05 - 2 teaspoons black pepper, plus more to taste
06 - 1 1/2 cups whole buttermilk
07 - 2 large eggs
08 - Vegetable oil, for frying

→ Creamy Mushroom Gravy

09 - 3 tablespoons unsalted butter
10 - 3 tablespoons all-purpose flour
11 - 1 1/2 cups whole milk
12 - 1/2 cup mushroom stock
13 - 3/4 teaspoon kosher salt
14 - 3/4 teaspoon black pepper
15 - Chopped chives
16 - Cayenne pepper

# Steps:

01 - Bring mushroom stock to a boil in a medium saucepan over medium-high heat. Place oyster mushrooms in a large heatproof bowl. Pour the hot stock over mushrooms and gently stir to coat. Cover bowl tightly with plastic wrap, allowing mushrooms to tenderize for 8 to 10 minutes.
02 - Preheat oven to 200°F. Line a baking sheet with paper towels and another with parchment paper. In a medium bowl, whisk together all-purpose flour, kosher salt, and black pepper. In a separate medium bowl, whisk together buttermilk and eggs.
03 - Drain the mushrooms from the stock. Pat dry and coat them in the flour mixture, then dip into the buttermilk mixture and coat again in the flour mixture, shaking off excess. Place the coated mushrooms on the parchment-lined baking sheet. Repeat the process with all mushrooms.
04 - Add vegetable oil to a depth of 3 inches in a Dutch oven and heat to 350°F. Fry the mushrooms in batches, turning occasionally, until crispy and golden brown (6 to 8 minutes). Transfer fried mushrooms to a paper towel-lined baking sheet to drain and season with salt and pepper. Keep mushrooms warm in the oven.
05 - Melt unsalted butter in a medium saucepan over medium-low heat. Whisk in flour and cook until light golden brown (2 to 3 minutes). Gradually whisk in milk and mushroom stock, cooking until the mixture thickens and bubbles (4 to 5 minutes). Season with kosher salt and black pepper.
06 - Drizzle creamy mushroom gravy over the chicken-fried mushrooms. Garnish with chopped chives and a pinch of cayenne pepper before serving immediately.

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