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Chicken Fried Portabella Salad

Mushrom9

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24
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INGREDIENTS

24 portabella mushrooms, stems reserved for other use (about 2 1/2 oz. each)
1 1/2 qt. buttermilk
1 tbsp. black pepper, freshly ground
1 tbsp. hot pepper sauce
1 lb. all purpose flour (about 2 qt.)
3 tbsp. paprika
3 tbsp. salt
3 gal. mixed salad greens
4 1/2 cups ranch dressing
Tomato wedges, for garnish, as needed

INSTRUCTIONS

  1. 1
    Cube Portabella caps; reserve.
  2. 2
    Whisk together buttermilk, black pepper and pepper sauce.
  3. 3
    Pour over reserved Portabella cubes; marinate at least 4 hours, turning occasionally.
  4. 4
    Mix flour, paprika and salt.
  5. 5
    Per Order: Remove 2 1/2 oz. Portabella pieces (5 to 6) from buttermilk mixture; dredge each piece in seasoned flour. Shallow fry in 2" hot oil, turning a few times, until crisp and brown, about 4 minutes. Meanwhile, toss 2 cups salad greens with 1 1/2 tbsp. salad dressing; mound on serving plate. When Portabella cubes are done, drain well; mound onto salad. Drizzle with 1 1/2 tbsp. dressing. Garnish with tomato wedges.

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preparation methods
Meals/Courses
cuisines North & South American, Southern & Soul Food
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