Step 1

Peel your potatoes and cut them into small chunks. Add them to a large pot with 4-6 cups of water with a pinch of salt. Bring to boil and boil them until tender. Drain the waterfrom the pot. Then add vegan butter, unsweetened non dairy milk and mix thoroughly. Then season to taste with salt, black pepper, garlic powder, Garlic & Herb seasoning, dried parsley and Mix thoroughly.

Step 2

Cut the mushroom caps in half. Make your dry batter by adding flour, panko, season all, smoked paprika, garlic powder, onion powder, Cayenne pepper, black pepper to a bowl and whisk thoroughly.

Step 3

Make the wet batter by adding flour, season all, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, 1 cup spring water and whisk thoroughly.

Step 4

Dip your mushrooms in the dry batter, followed by the the wet batter and shallow fry them in avocado oil until golden brown on each side

Step 5

Gravy:

Step 1

1/2 Wisk cup of flour and 2 cups of vegetable stock in a bowl.

Step 2

Add to skillet on low heat mixing continuously until it starts to thicken.

Step 3

Add more broth or flour depending on if you want gravy thicker or thinner.

Step 4

2 - 3 Add coco aminos to darken

Step 5

Season with umami mushroom seasoning, salt, black pepper and Pharm to Soul seasoning by @kendospice

Step 6

Drizzle your mashed potatoes and fried mushrooms with gravy & enjoy!