Portabella Mushroom "Steak"

4 large portabella mushrooms, brushed clean and stems removed
1 cup all-purpose flour for dredging
2-3 eggs beaten with 2 tablespoons of water
2-3 cups Italian seasoned bread crumbs
1 cup olive oil
2 tablespoons butter
1-2 teaspoons salt
1-2 teaspoons pepper




Preheat oven to 400oF. Season both sides of the mushrooms with salt and pepper. Dredge in flour, dip in egg wash mixture, and dredge in Italian seasoned bread crumbs. In an oven safe skillet or pan, melt butter and olive oil together over medium high heat.  Add the mushrooms to oil, stem side up, and sear for 1 minute.  Carefully flip the mushrooms and sear for another minute while basting the top with the hot oil.  Place the pan of mushrooms in the oven and cook for another 4- 5 minutes.  Mushrooms should be a dark golden brown color, similar to a steak.  Remove from oil, and place on paper towel to drain the grease.  Allow steaks to rest for 1-2 minutes, patting dry with paper towel. Serve with mashed potatoes