Playing on the inspiration of traditional Briskets and Gravy, these Kennett Square Portabello mushrooms fried in rice panko elevate the dish. The gravy is very comforting with a natural saltiness from the bacon.
Enjoy Sunny Side Mushrooms N’ Gravy
Servings 4 Time 25 min Cooking Prep Time 10 mins
6 slices bacon
¼ cup onion sliced
½ cup flour
2 cups milk
1 tablespoon salt
1 tablespoon pepper
6 portabella mushrooms
2 cups Rice Panko
2 cups Canola Oil
1. In a bowl whisk one large egg add ½ salt and pepper to mix. Roll 4 thickly cut mushrooms in flour. Then dip into egg mix. Roll each mushroom in Rice Panko. 2. Preheat a large Add salt and pepper (to taste), and bacon to the gravy. Allow to simmer until desired consistency.
3. Nonstick skillet to medium-hi. Place 6 slices of bacon in the skillet and cook until just under crispy. Place bacon on paper towel, cool then crumble. 4. Set all but tablespoons of grease to the side. In bacon grease sauté 2 mushrooms thinly sliced with onions for 5 minutes. Set aside to add to gravy. 5. Put back the rest of the grease in pan. 6. Add flour to bacon grease, and whisk together. Cook for about a minute without burning the flour. 7. Add sautéed mushrooms to gravy. 8. Add milk; whisk together. 9. Heat until bubbling. Simmer for 5-10 minutes, until sauce starts to thicken. Add salt and pepper (to taste), and bacon to the gravy. Allow to simmer until desired consistency. 10. Meanwhile, in another non-stick pan heat Canola Oil in a frying 2 inch deep pan to med high. In pan fry panko mushrooms for about 4 mins till golden brown. Set aside mushrooms for plating. 11. When mushrooms are done toss all but 2 tablespoon of oil to fry 4 eggs. The whites should remain clear for several seconds before they start to turn white. Spoon oil over eggs whites with oil for two to three minutes at the end spoon oil over yoke. With a spatula remove eggs and drain on paper towel. 12. Serve mushroom gravy over panko fried mushrooms. Place fried sunny side egg on top.