Mushroom lovers!!! Save this recipe CRISPY FRIED MUSHROOMS WITH COOL RANCH DIPPING Sauce

 Ingredients :

For the Crispy Fried
 Mushrooms:

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    1 lb button or cremini 

 mushrooms, cleaned and stems trimmed
1 cup all-purpose flour
1 tsp garlic powder
1 tsp paprika
1/2 tsp onion powder
Salt and pepper to taste
2 large eggs
1/2 cup milk
1 cup breadcrumbs (panko for extra crunch)
Vegetable oil for frying
For the Cool

     Ranch Dip:
    1 cup sour cream
    1/4 cup mayonnaise
    1 tbsp dried parsley
    1 tbsp dried dill
    1 tsp garlic powder
    1 tsp onion powder
    1/2 tsp dried chives
    1 tbsp fresh lemon juice
    Salt and pepper to taste

Instructions : 


Prepare the Mushrooms:

Measuring Spoon Set

    Pat the cleaned mushrooms dry with paper towels. In a shallow dish, mix together the flour, garlic powder, paprika, onion powder, salt, and pepper.
    Set Up the Breading Station:
    In one shallow dish, whisk together the eggs and milk. In another shallow dish, place the breadcrumbs.
    Bread the Mushrooms:
    Coat each mushroom in the seasoned flour, shaking off any excess. Dip the floured mushroom into the egg mixture, then roll it in the breadcrumbs, pressing gently to adhere. Repeat with all mushrooms.
    Fry the Mushrooms:
    Heat about 1 inch of vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the breaded mushrooms in batches, making sure not to overcrowd the pan. Fry for 3-4 minutes, or until golden brown and crispy. Remove and drain on paper towels.
    Make the Cool Ranch Dip:
    In a small bowl, mix together the sour cream, mayonnaise, dried parsley, dried dill, garlic powder, onion powder, dried chives, lemon juice, salt, and pepper. Stir until well combined and adjust seasoning to taste.

Serve and enjoy