CRISPY FRIED MUSHROOMS WITH COOL RANCH DIP

Crispy Fried Mushrooms with Cool Ranch Dip

Ingredients:

For the Mushrooms:

• 300g (10 oz) button or cremini mushrooms, cleaned and stems trimmed
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs (panko for extra crunch)
• 1/2 cup grated Parmesan cheese (optional)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Vegetable oil for frying

For the Cool Ranch Dip:

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp buttermilk (optional for a thinner consistency)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp dried dill
• 1 tsp dried parsley
• 1/2 tsp chives (optional)
• Salt and pepper to taste

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Instructions:

Prepare the Mushrooms:

1. Pat the mushrooms dry with a paper towel to remove excess moisture.
2. Set up a breading station:
   • Bowl 1: All-purpose flour.
   • Bowl 2: Beaten eggs.
   • Bowl 3: Breadcrumbs mixed with Parmesan cheese, garlic powder, smoked paprika, salt, and pepper.
3. Coat each mushroom first in the flour, then dip into the beaten eggs, and finally roll in the breadcrumb mixture, pressing gently to adhere.

Fry the Mushrooms:

1. Heat vegetable oil in a deep skillet or saucepan to 350°F (175°C).
2. Fry the mushrooms in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes or until golden brown and crispy.
3. Use a slotted spoon to remove the mushrooms and transfer them to a plate lined with paper towels to drain excess oil.

Make the Cool Ranch Dip:

1. In a small bowl, whisk together mayonnaise, sour cream, buttermilk (if using), garlic powder, onion powder, dried dill, dried parsley, chives, salt, and pepper.
2. Adjust seasoning to taste and refrigerate until ready to serve.

Serve:

• Arrange the crispy fried mushrooms on a serving platter and serve immediately with the cool ranch dip on the side. Enjoy!