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vegetarian chicken-fried steak with mushroom gravy

(2 ratings)
AspieApril avatar
Recipe by
April McIver
@AspieApril
R, CA

This started out as a way to use up leftover brown rice. I was expecting something edible but not remarkable, and was oh so pleasantly surprised to find this delicious! I topped the patties with stewed mushrooms in a creamy mushroom gravy with a hint of garlic. I was expecting something stroganoff flavored from the sauce, but it tastes just like chicken fried steak – only without the chewy, gristly steak. I should have taken a picture of this, but unfortunately I didn’t since I wasn’t expecting it to be so good. Maybe next time! I served it with sides of glazed butternut squash and steamed broccoli.

(2 ratings)
yield 6 serving(s)

Ingredients For vegetarian chicken-fried steak with mushroom gravy

  • 1 1/2 c
    cooked brown rice
  • 1/2 c
    finely chopped walnuts
  • 6
    green onions, minced, green and white parts
  • 1 lg
    egg
  • 1/4 tsp
    salt
  • 1/4 tsp
    pepper
  • 1/4 tsp
    garlic powder
  • 1/2 tsp
    italian seasoning
  • 1/8 c
    dried bread crumbs
  • 3 Tbsp
    vegetable oil, for frying
  • GRAVY
  • 1/2 pkg
    mushrooms, diced
  • 1 clove
    garlic, minced
  • 1 1/2 tsp
    butter
  • water
  • 1/2 c
    milk
  • 1/8 c
    flour
  • 1 Tbsp
    parmesan cheese
  • salt and pepper, to taste

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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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