Country Fried Portobellos with Peppercorn Gravy

This recipe is a recreation of one of my childhood favorites and makes a super soul-satisfying meal when served with mashed potatoes and peas! Fried portobellos are incredibly hearty and meaty, which makes them the perfect substitution for the steak in country fried steak. I like to use the whole mushroom in this recipe, stem and all. Because the stems are so great texturally it would be a shame to toss them out, so we’ll dice them up and sautee them to use in the peppercorn gravy.


  • 2 portobello mushrooms (get the flattest ones you can find)
  • 3/4 cups all-purpose flour
  • 1/2 teaspoon dried, granulated garlic
  • 1/2 teaspoon salt + a little bit more to sprinkle on the mushroom caps
  • 1/2 teaspoon pepper + a little bit more to sprinkle on the mushroom caps
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon cayenne pepper
  • oil to fry in, enough to put a 1/4 inch deep coat on whatever pan you are using, I like using peanut oil
  • 1¬†1/4 cups unsweetened almond milk (or whatever kind of vegan milk you like, as long as it is unsweetened)
  • 1/2 of one vegetable bouillon cube, chopped or crumbled
  • Fresh cracked black pepper for the gravy


  1. Rinse the portobello mushrooms, then remove the stems and set them aside for later. Break each mushroom in half.
  2. In one shallow bowl, mix together the flour with all the spices. Set up another bowl for the almond milk.
  3. Dip all four of the mushroom cap pieces into the almond milk, then sprinkle each one with salt and pepper to taste. Next, dip each one in the flour, back in the milk, and then back in the flour again. Make sure each layer thoroughly coats the mushrooms. Save the remaining flour and milk to use in your gravy later.
  4. Heat up the oil in a cast iron skillet or nonstick frying pan over medium heat. It’s important that the oil in the pan is hot enough to quickly fry the mushrooms. So test it by tossing a tiny bit of flour into the pan, it will sizzle if the pan is ready and the oil is hot.
  5. Fry each breaded portobello about five minutes on each side or until golden brown.
  6. Let them cool off on a paper towel lined plate or wire cooling rack.
  7. Lower the heat and add the flour to the pan. Stir for about 30 seconds with a wooden spoon and then add the milk and bouillon to make a gravy. Add salt if needed and more flour if the gravy needs to be thicker, or more milk if it needs to be thinned out.
  8. Serve fried mushrooms with gravy on top, and they’re best served with mashed potatoes.