Southern Fried Portobellos with Country Gravy

Make gravy first: Melt margarine in saucepot over low heat. Stir in flour to make roux. Cook this for just a few minutes, you want it to remain a blonde roux. Very slowly add in soy milk, stirring well after each addition to keep gravy from lumping. Keep adding soy milk until gravy coats the back of the spoon. Continue to cook, stirring constantly, until thick and bubbly, add more soy milk if needed. (It is far easier to thin gravy that is too thick than to thicken gravy that is too thin). Add salt and pepper to taste. You can also sauté up 2 tablespoon or so of minced onion and stir that in. Set aside gravy while preparing mushrooms.
Prepare dredgings: In a shallow bow pour in some soy milk, shake in green Tabasco to taste, start with 6 shakes and taste for spiciness, whisk this with a fork. On a plate sift together 2 cup flour, paprika, garlic powder and salt and pepper.
In a medium skillet over medium flame, heat 1/4" of oil to smoking and turn down flame slightly.
Dip mushroom slices in milk mixture, then dredge in flour mixture, repeat. Dredging should be fairly thickly applied. Carefully put mushrooms into hot oil. Fry on each side until golden. Drain on paper towels. Put two or three slices on plate and cover with gravy.