Crispy Mushroom Bites (Print Version)

# Ingredients:

→ Mushroom Prep

01 - 1 cup breadcrumbs
02 - ½ teaspoon paprika
03 - 1 teaspoon onion powder
04 - 1 cup all-purpose flour
05 - 1 pound fresh mushrooms, sliced
06 - 1 teaspoon garlic powder
07 - Salt and pepper, adjust to your taste
08 - Vegetable oil for frying
09 - 2 eggs, beaten

→ Ranch Sauce

10 - ½ cup sour cream
11 - Salt and pepper, to your liking
12 - 1 cup mayonnaise
13 - 1 tablespoon fresh parsley, chopped
14 - 1 teaspoon dried dill
15 - 1 teaspoon garlic powder

→ Extras for Finish

16 - Grated Parmesan cheese for breading (if desired)
17 - A sprinkling of fresh parsley, finely chopped

# Instructions:

01 - Grab three small bowls or plates with rims. In the first one, blend flour with paprika, garlic powder, onion powder, salt, and pepper. Crack and whisk the eggs in the second container. Pop plain breadcrumbs into the third (or mix in Parmesan for more flavor).
02 - Take a few mushroom slices and dunk them in the flour blend. Shake off anything extra. Dredge them next in the eggs, making sure they’re well coated but not dripping. Finally, press them into the breadcrumbs until they’re fully covered.
03 - Heat up about half an inch of frying oil in a wide pan. Go for medium heat, about 350°F (175°C). Drop a little breadcrumb in to check—it should bubble immediately.
04 - Carefully put the breaded mushrooms into the hot pan without piling them on top of each other. Fry each side for 2-3 minutes until the outside’s golden and crunchy. Work in sets so they all get attention.
05 - Transfer your golden mushrooms to a plate lined with paper towels to soak up the oil. Add a quick sprinkle of salt while they’re still hot if you like.
06 - While the mushrooms cook, toss together mayonnaise, sour cream, chopped parsley, garlic powder, dried dill, salt, and pepper in a small dish. Stir until it’s creamy and smooth.
07 - Serve the crispy mushrooms while still warm. Pair them with your homemade ranch dip for dunking. Sprinkle on some parsley if you’re feeling fancy.

# Notes:

01 - Get mushrooms that are firm and about the same size—they’ll cook evenly.
02 - The dip works great made early. Keep it up to 3 days in the fridge.
03 - For more taste, blend in 1/4 cup of Parmesan to those breadcrumbs.

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