Give the chicken fried treatment to juicy, tender mushrooms.
Place mushrooms in a large heatproof bowl.
Pour hot stock over mushrooms, and gently stir to coat.
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless
Preheat oven to 200F.
Line a baking sheet with paper towels; then line a second baking sheet with parchment paper.
Whisk together flour, salt, and pepper in a medium bowl until well combined.
In a separate medium bowl, whisk together buttermilk and eggs until combined.
Remove mushrooms from stock; drain and transfer to prepared baking sheet lined with paper towels.
Gently pat mushrooms dry.
Working in batches, gently toss the mushrooms in flour mixture to coat.
Transfer dredged mushrooms to prepared baking sheet lined with parchment paper.
Repeat process until all mushrooms are coated.
Line baking sheet with another layer of paper towels.
Add oil to a depth of 3 inches in a large Dutch oven.
Heat oil to 350F.
Transfer fried mushrooms to prepared baking sheet to drain; season to taste with salt and pepper.
Keep mushrooms warm in preheated oven while preparing gravy.
Prepare the Creamy Mushroom Gravy:
Melt butter in a medium saucepan over medium-low.
Add flour, and cook, whisking constantly, until light golden brown, 2 to 3 minutes.
Whisk in salt and black pepper.
Remove saucepan from heat, and cover to keep warm until ready to use.
Drizzle Chicken-Fried Mushrooms with Creamy Mushroom Gravy, and sprinkle with chives and cayenne pepper.
