Juicy and crispy country style done healthier

Prepare the Wet and Dry Mixes:

• In one bowl, combine the organic all-purpose flour with a pinch of nutritional yeast (optional), 3/4 teaspoon of smoked paprika, 3/4 teaspoon of onion powder, 3/4 teaspoon of garlic powder, a pinch of oregano, a healthy pinch of black pepper, and a pinch of salt. Mix well.
• In another bowl, combine a little bit of vegan mayonnaise with plant-based milk (Oatley recommended). Stir until the mixture is slightly thick but still pourable, like an egg and cream replacement. Adjust the amount of milk to reach the desired consistency.

Add Panko to the Flour:

• Add the panko bread crumbs to the flour mixture and mix thoroughly.

Dredge the Mushroom Steaks:

• Dredge each mushroom steak in the flour mixture.
• Dip the floured steak into the wet mixture, allowing excess to drip off.
• Transfer the steak to the flour and panko mixture, ensuring it is fully coated.
• Set the breaded mushroom steaks aside.

Fry the Mushroom Steaks:

• Heat a cast iron pan with at least 1/2 inch to 1 cm of oil over medium-high heat.
• Once the oil is hot, carefully place the breaded mushroom steaks into the hot oil.
• Fry for 1-2 minutes on each side, until golden brown and crispy.
• Remove the fried mushroom steaks and place them on a sheet pan lined with paper towels to drain excess oil.

Sear the Spinach:

• In another cast iron pan, sear off the baby spinach in the remaining oil until wilted. Turn off the heat, as the cast iron will retain enough heat to finish cooking the spinach.

Prepare the Shredded King Oyster Mushroom Gravy:

• Turn the heat back on under the pan with the leftover oil from frying the mushroom steaks.
• Add the shredded king oyster mushrooms to the pan.
• Season with a little bit more of the onion powder, garlic powder, a good tablespoon of fresh peppercorns, and a little bit of smoked paprika. Stir to combine.
• Flake a little bit of flour onto the bottom of the pan with the mushrooms, and stir it in.
• Add a little bit of plant-based milk (Oatley recommended) at a time, whisking constantly to incorporate it into the gravy.
• Add a fair amount of plant-based milk, continuing to whisk.
• Add some plant-based butter to the gravy and whisk until melted and fully incorporated.
• Taste the gravy and add a pinch of salt if needed.
• Shut off the heat.

Plate and Serve:

• Place a scoop of mashed potatoes on a plate.
• Top with a chicken fried mushroom steak.
• Spoon the shredded king oyster mushroom gravy over the steak.
• Serve with the baby spinach on the side.
• Garnish with a little bit of red jalapeno and some fresh thyme.