From Our Kitchen

Recipe: Chicken Fried Portobello Salad

Easy
24 Servings
Salads
Portobello Mushrooms

Ingredients

  • 24 Portobello mushrooms (stems reserved for other use)
  • 1 1/2 quarts buttermilk
  • 1 tablespoon ground black pepper
  • 1 tablespoon hot pepper sauce
  • 1 pound (2 quarts) all purpose flour
  • 3 tablespoons paprika
  • 3 tablespoons salt
  • 3 gallons mixed salad greens
  • 4 1/2 cups ranch dressing
  • Tomato wedges for garnish

Steps / Directions

  1. Cube Portobello caps; reserve
  2. Whish together buttermilk, black pepper and pepper sauce
  3. Pour over reserved Portobello cubes; marinate at least four hours, turning occasionally
  4. Mix flour, paprika and salt
  5. For each serving, remove Portobello pieces (5 or 6 per serving) from buttermilk mixture; dredge each piece in seasoned flour.  Shallow fry in 2 inches hot oil, turning a few times, until crisp and brown, about four minutes.  Meanwhile, toss 2 cups salad greens with 1 1/2 tablespoons salad dressing; mound on serving plate.  When Portobello cubes are done, drain well; mound onto salad.  Drizzle with 1 ½ tablespoons dressing.
  6. Garnish with tomato wedges