Crispy Mushroom Snack (Print Format)

Crispy mushroom slices fried to perfection and served with a smooth, flavorful ranch dip. Ideal for any get-together or casual munching.

# Ingredients:

→ Mushrooms Prep

01 - 1 teaspoon onion powder
02 - 1 pound of fresh mushrooms, sliced thin
03 - 1 cup of breadcrumbs
04 - ½ teaspoon of paprika
05 - 2 beaten eggs
06 - 1 cup of plain flour
07 - 1 teaspoon garlic powder
08 - Pinch of salt and pepper
09 - Vegetable oil for frying

→ Creamy Dip

10 - Salt and pepper to your taste
11 - 1 teaspoon of dried dill
12 - ½ cup of sour cream
13 - 1 cup of mayo
14 - 1 tablespoon of chopped parsley
15 - 1 teaspoon of garlic powder

→ Extras for Topping

16 - A sprinkle of Parmesan in the breadcrumbs
17 - Chopped parsley to serve

# Steps:

01 - Grab three wide bowls. Combine the flour with the paprika, garlic powder, onion powder, salt, and pepper in the first bowl. Whisk the eggs together in the second bowl. In the third, add the breadcrumbs (feel free to spice them up or toss in a bit of Parmesan).
02 - Take a few mushroom slices at a time. First, toss them in the seasoned flour, gently shaking off the extra. Then, coat them in the egg wash, letting any drip off. Last, press them gently into the breadcrumbs for an even layer.
03 - Put about half an inch of vegetable oil in a big skillet or frying pan. Heat it on medium-high until it’s hot enough (roughly 350°F/175°C). To test, drop in a breadcrumb—it should sizzle as soon as it hits the oil.
04 - Carefully place your prepared mushrooms into the hot oil. Don’t overcrowd things—work in batches if you need to. Fry them for about 2-3 minutes on each side until they’re a nice golden brown.
05 - Use a slotted spoon to scoop the cooked mushrooms out onto a plate lined with paper towels. Optional: Sprinkle a little extra salt while they’re still hot.
06 - While you’re cooking the mushrooms, make your dip. In a small bowl, whisk the parsley, dill, mayo, sour cream, garlic powder, salt, and pepper until it’s smooth and creamy.
07 - Pile the crunchy mushrooms onto a plate, add the dip on the side, and sprinkle on a little parsley if you’re feeling fancy. Serve immediately.

# Tips:

01 - Pick firm mushrooms, and aim for similar sizes to cook evenly.
02 - You can prep the dip ahead of time. Keep it in the fridge for up to three days.
03 - Want more flavor? Add a quarter cup of grated Parmesan to your breadcrumb mix.

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