Chicken-Fried Portobello with Mushroom and Shallot Gravy

Instructions

1. Combine the flour with the salt, garlic powder, pepper, and paprika in a blow large enough to accommodate one mushroom at a time. In a separate bowl combine the eggs and cream.
2. Trim the mushrooms by removing the stems and the part of the cap that hangs over the gill side. (Doing this will create a flat surface, which will make it much easier to panfry the mushrooms.) Reserve the trimmings because you will use them in the gravy.
3. Heat the oil to medium-high in a 12-inch frying pan. Depending on the size of the mushrooms, this pan should accommodate all three at once.
4. Preheat your oven to 350F. Now, batter the mushrooms using a three-step process: toss them in the flour mixture, coat them with the egg mixture, and then coat again in the flour mixture. This should help plenty of the spiced flour to adhere to the mushroom. Fry the mushroom for 2 minutes per side or until golden brown.
5. Place the mushrooms on a baking sheet and finish cooking them through in the oven. This should take 15 min., which is the perfect amount of time to make the gravy.
6. To serve, smother each mushroom with the Mushroom and Shallot Gravy and garnish with chopped parsley. (I don't recommend "smothering" them as they will get soggy).
7. Mushroom and Shallot Gravy
8. Melt the butter in a 10" frying pan over medium heat. Add the trimmings and shallots.
9. Once the shallots are translucent, add the flour and cook until nutty and fragrant.
10. Add the broth and milk as you whisk. Slowly bring the mixture to a boil and then reduce the heat to low. The gravy should be thick like pancake batter after a few minutes.
11. Season with salt and pepper.