Fry
Chicken-Fried Mushroom Steaks
- Prep time 10 minutes
- Cook time 15 minutes
- Serves 2
Author Notes
Welcome to Plus One, a column by Food Editor Emily Ziemski where small-but-mighty additions—ingredients, sauces, toppings—that instantly upgrade whatever’s on the table are the star of the show. Today, chicken-fried what?
I don’t believe in trying to make one food be another food. As someone who is constantly searching for substitutions, I find where foods fall flat is the moment when they try to perfectly imitate a different food. I respect the hustle, but it’s super difficult to use an item that functions completely separately, with different protein structures or vegetal cells, and try to mold it into that item you *really* want it to be. Vegan “cheese,” I love you, but you’re really more of a creamy spread. Is this a metaphor for being true to yourself? Maybe.
The only exception that I’ve found so far that seems to be impervious to said rule, is chicken-fried something (gosh are we surprised though?). Chicken-fried steak is probably the most classic iteration you’ve seen out in the world, as a diner food staple. You can picture it, that blue speckled plate—it’s always a blue speckled plate in my mind—with that perfectly crispy, golden-brown fried, thin-pounded piece of tender steak hiding underneath all the crackly edges, topped with a rich puddle of gravy that’s just beginning to pool underneath the steak. But that’s been done a million times over.
So, here I am, yet again, asking you to make another mushroom dish. Searing fluffy Lion's Mane mushrooms before battering and frying ensures all of the excess liquid is pressed out (plus creates a chicken-like texture), and the batter is simply something very similar that you’d use to double coat a piece of fried chicken. If beer isn’t your thing, try a different sparkling beverage to get that carbonation, which contributes to having an airy and textured crust. —Emily Ziemski
Test Kitchen Notes
Searing Tip:
Don't be afraid to really press down on the mushrooms! You're trying to extract as much liquid as possible before frying, and also create ribbony strands of mushroom when sliced into that mimics what a chicken tender would look like when cut open. —Food52
Ingredients
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For the mushrooms:
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2 tablespoons
olive oil
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2
Lion’s Mane mushrooms, cut in half, but kept as whole as possible otherwise
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3 teaspoons
kosher salt, plus more to taste
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3 cups
neutral oil, for frying
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Aioli, or other dipping sauce, for serving
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—
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For the wet batter:
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1 cup
all-purpose flour
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1 teaspoon
kosher salt
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1/2 teaspoon
freshly cracked black pepper
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1/4 teaspoon
smoked paprika
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1
egg yolk
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7 ounces
beer, like pale ale or pilsner
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—
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For the dry coating:
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1 cup
all-purpose flour
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1 teaspoon
poultry seasoning
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1 teaspoon
kosher salt
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1/2 teaspoon
freshly cracked black pepper
Directions
- Prepare the mushroom steaks: In a large cast iron skillet, heat the olive oil over medium-high heat until shimmering. Add the mushrooms; season with salt. Using a second heavy-bottomed skillet, press down on the mushrooms and cook for 5 to 7 minutes, or until the mushrooms begin to “leech” water and are flattened to about 1 to 2 inches thick. Flip and cook until golden brown on the other side, 4 to 5 more minutes. Transfer to a paper towel-lined plate.
- Make the wet batter: In a large bowl, combine the flour, salt, pepper, paprika, and egg yolk. Add the beer and whisk to combine.
- Make the dry coating: In a separate, large bowl, combine the flour, poultry seasoning, salt, and pepper. Whisk to combine.
- In a medium pot fitted with a thermometer, heat the oil over medium heat until it reaches 350°F. Working one piece at a time, dredge each seared mushroom in the dry coating, then in the wet batter, then in the dry batter again. Add to the hot oil and cook, flipping occasionally, until the batter is deep golden brown, about 7 to 10 minutes (start checking around 5 minutes). Transfer to the paper towel-lined plate and season with salt. Serve warm, with your favorite dipping sauce on the side.
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