- Prepare the Ranch Dip:
- Combine mayonnaise sour cream chopped dill and chives minced garlic and lemon juice in a medium bowl. Whisk until completely smooth and flecked with green herbs. Taste and add salt and pepper until it pops. Cover and chill in the fridge. Even short chilling helps the flavors meld.
- Prep the Dredging Station:
- Take out three shallow dishes. In the first mix the flour with garlic powder paprika salt and pepper. Crack eggs into the second and beat until fully blended. Pour the breadcrumbs or panko into the third. Keeping your hands dry for the breading stage is a real pro move.
- Dredge the Mushrooms:
- Working with a few pieces at a time toss mushroom slices in the seasoned flour shaking off any excess but coating all sides. Move to the beaten egg wash turning so everything is slick with egg. Finally press into the breadcrumbs or panko to coat completely for that signature crunch.
- Fry the Mushrooms:
- Add enough oil to a large skillet to come up about half an inch. Heat over medium high until a breadcrumb dropped in sizzles on contact. Add mushrooms in batches without crowding. Fry for about two to three minutes per side until deep golden brown and crispy. Adjust heat so they do not brown too quickly. Remove fried mushrooms with a slotted spoon onto paper towels to drain.
- Serve and Enjoy:
- Pile the hot mushrooms onto a serving platter right away. Pair them with a chilled bowl of the homemade ranch dip. Eat immediately for best crunch though they are still tasty as a room temp snack.
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