For the Mushrooms: 1 lb button mushrooms, cleaned and sliced 1 cup all-purpose flour 2 teaspoons garlic powder 1 teaspoon paprika Salt and pepper to taste 2 large eggs, beaten 1 cup breadcrumbs or panko Vegetable oil for frying For the Homemade Ranch Dip: 1/2 cup mayonnaise 1/2 cup sour cream 1 tablespoon fresh dill, chopped 1 tablespoon fresh chives, chopped 1 garlic clove, minced 1 teaspoon lemon juice Salt and pepper to taste
DIRECTIONS:
Prepare the Ranch Dip: In a bowl, combine mayonnaise, sour cream, dill, chives, minced garlic, and lemon juice. Season with salt and pepper. Mix well until smooth. Refrigerate until ready to serve. Prepare the Mushrooms: In a shallow dish, combine flour, garlic powder, paprika, salt, and pepper. Place beaten eggs in a second dish, and breadcrumbs or panko in a third. Heat vegetable oil in a large skillet over medium-high heat. Dredge each mushroom slice in the flour mixture, dip into the beaten eggs, then coat with breadcrumbs. Ensure each slice is well-coated. Fry the mushroom slices in batches, avoiding overcrowding, until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil …
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