Ingredients

• 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
• 5 baking potatoes like russets, unpeeled
• 1/4 pound butter
• 1/4 cup heavy cream
• Salt and pepper
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups heavy cream
• Salt and pepper

Instructions

1. 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.
2. 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.
3. Boil potatoes until fork tender. Drain well. Add remaining ingredients and mash well.
4. 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.