Crispy Deep-Fried Mushrooms with Garlic Herb Dip

Instructions

1. Prepare the Mushrooms

1. Clean: Gently wipe the mushrooms clean with a damp cloth or paper towel. Do not soak them, as they will absorb water, making them less crispy when fried. Slice the medium mushrooms in half lengthwise (or leave small ones whole).
2. Prep Dredging Station: Set up three shallow dishes:
   • Dish 1: Flour mixed with a pinch of salt and pepper.
   • Dish 2: Eggs, lightly beaten.
   • Dish 3: Panko breadcrumbs mixed with Italian seasoning, salt, and pepper.

2. Bread the Mushrooms

1. Coat: Working in small batches, roll each mushroom piece first in the flour mixture, shaking off the excess.
2. Dip: Dip the floured mushroom into the egg wash, ensuring it is coated evenly.
3. Crumb: Transfer the mushroom to the Panko breadcrumbs, pressing firmly so the breadcrumbs adhere completely to all surfaces.
4. Rest: Place the breaded mushrooms on a wire rack or plate. If time allows, chill them in the refrigerator for 15-20 minutes; this helps the coating set and adhere better during frying.