•INGREDIENTS:
For the Mushrooms:
1 lb button mushrooms, cleaned and sliced
1 cup all-purpose flour
2 tsp garlic powder
1 tsp paprika
Salt and pepper, to taste
2 large eggs, beaten
1 cup breadcrumbs or panko
Vegetable oil, for frying
For the Ranch Dip:
½ cup mayonnaise
½ cup sour cream
1 tbsp fresh dill, chopped
1 tbsp fresh chives, chopped
1 garlic clove, minced
1 tsp lemon juice
Salt and pepper, to taste
Directions:
Prepare the Ranch Dip:
In a bowl, mix together the mayonnaise, sour cream, dill, chives, garlic, and lemon juice.
Season with salt and pepper to taste.
Refrigerate the dip until serving time.
Prepare the Mushrooms:
In a dish, combine the flour, garlic powder, paprika, salt, and pepper.
Place the beaten eggs in a second dish, and the breadcrumbs or panko in a third dish.
Heat the Oil:
In a skillet, heat the vegetable oil over medium-high heat.
Dredge the Mushrooms:
Dredge each mushroom slice in the flour mixture, dip it in the beaten eggs, and then coat it with breadcrumbs or panko.
Fry the Mushrooms:
Fry the mushrooms in batches until they are golden brown, about 2-3 minutes on each side.
Drain the fried mushrooms on paper towels.
Serve:
Serve the crispy fried mushrooms hot, with the cool ranch dip on the side.
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Calories: Approximately 300 kcal per serving
