Crispy Fried Sliced Mushrooms with Homemade Ranch Dip

Wife, Mom, Grandma, and a gal that loves to cook for friends and family. Graduated from USF, worked at U of F College of Medicine, Women's hospital, then CFO in our small business, before moving on to full time ministry Upon "semi-retirement", I rediscovered my love for cooking, writing, music, and fishing. We love to travel and discover new dishes and flavors all over the world. Craziest thing I have eaten?....fried scorpion!

subheading: For the Mushrooms:

1 lb button mushrooms: Cleaned and sliced, these provide a meaty base that’s perfect for frying.

1 cup all-purpose flour + 2 teaspoons garlic powder + 1 teaspoon paprika: This seasoned flour mixture ensures each mushroom slice is coated in flavor.

Salt and pepper: Added to taste, enhancing the natural flavors of the mushrooms.

2 large eggs, beaten: Acts as a glue for the breadcrumbs, ensuring a crispy outer layer.

1 cup breadcrumbs or panko: Offers the final coating, giving the mushrooms their irresistible crunch.

Vegetable oil for frying: Ensures the mushrooms achieve that golden, crispy perfection.

subheading: For the Homemade Ranch Dip:

½ cup mayonnaise + ½ cup sour cream: The creamy base of the dip, rich and smooth.

1 tablespoon fresh dill + 1 tablespoon fresh chives: Fresh herbs add brightness and depth.

1 garlic clove, minced: Adds a punch of flavor.

1 teaspoon lemon juice: A splash of acidity to balance the richness.

Salt and pepper: Season to enhance the overall taste.

Directions at fastcookingrecipe.com

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