vegetarian chicken-fried steak with mushroom gravy

How To Make vegetarian chicken-fried steak with mushroom gravy

• 1

  Preheat oven to 350. Heat butter over medium low in a saucepan. Add mushrooms and garlic. The mushrooms will begin to release water – if they look dry, add water. You want them in around an inch of water as they cook, not completely covered. They will shrink.
• 2

  While that cooks, use a food processor to coarsely grind up rice and walnuts. You want some texture to remain, not a paste! Pieces like the size of the chopped peanuts you’d get for ice cream topping or a bit smaller are good.
• 3

  Pour enough oil into a heavy skillet to shallowly cover the bottom. Begin to heat over medium.
• 4

  Combine rice, walnuts, green onion, egg, salt, pepper, garlic powder and Italian seasoning in a large bowl.
• 5

  Form the mixture into 6 balls. Roll each ball in bread crumbs to coat, flattening as you go like a burger patty.
• 6

  Fry the patties in oil just to brown them, then transfer to a cookie sheet. When they’re all browned, bake at 350 for about 30 minutes.
• 7

  Occasionally stir mushrooms while they cook. When they’ve cooked down, use a slotted spoon to remove mushrooms and set aside. Add water to the broth if necessary to make about 2/3 cup total liquid. In a jar with a lid, combine flour and milk. Shake to combine until no lumps remain (or stir together well, but the jar method seems to remove lumps easier).
• 8

  Bring the mushroom broth to a simmer, then slowly stir in milk/flour mixture. Add parmesan cheese. Cook and stir, being sure to scrape the bottom, until mixture thickens. Season to taste with salt and pepper.
• 9

  To serve, top each rice patty with some mushrooms and pour mushroom gravy over it.
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