Fried Mushrooms

15 Min.
15 Min.
6
Ingredients
1
package Shore Lunch® Classic Fried Chicken Breading
1 package Shore Lunch® Classic Fried Chicken Breading
2
teaspoons lemon zest
2 teaspoons lemon zest
1
teaspoon garlic powder
1 teaspoon garlic powder
4
cups vegetable oil
4 cups vegetable oil
4
large eggs, beaten
4 large eggs, beaten
2
tablespoons milk
2 tablespoons milk
1
pound baby portabella mushrooms, cleaned and cut in half lengthwise
1 pound baby portabella mushrooms, cleaned and cut in half lengthwise
Sauce
1
cup sour cream
1 cup sour cream
1
tablespoon half and half or milk
1 tablespoon half and half or milk
1
teaspoon lemon zest
1 teaspoon lemon zest
2
teaspoons ORIGINAL Louisiana Hot Sauce
2 teaspoons ORIGINAL Louisiana Hot Sauce
2
teaspoon minced garlic
2 teaspoon minced garlic
½
teaspoon kosher salt
½ teaspoon kosher salt
¼
teaspoon black pepper
¼ teaspoon black pepper
Directions

  1. Heat the oil in a large stock pot to 350 ºF.
  2. Combine the breading, lemon zest and garlic powder in a shallow dish.
  3. Whisk the eggs and milk in a shallow dish.
  4. Dip each mushroom in the egg wash and then dredge each piece in the breading. Place the breaded mushrooms on a baking sheet until ready to fry.
  5. Carefully add the mushrooms, in batches, to the oil and fry for 1-2 minutes.
  6. Using a slotted metal spoon remove the mushrooms from the oil to a platter lined with paper towels.
  7. Whisk together the sour cream, half and half, lemon zest, hot sauce, garlic, salt and pepper in a small bowl. Serve immediately with the mushrooms.