Fried Mushrooms

Name: Shore Lunch
Telephone: +

Recipe tags: breading-batter mix, easy difficulty, side, deepfry

Sauce

1 cup	sour cream
1 Tbsp	half and half or milk
1 tsp	lemon zest
2 tsp	ORIGINAL Louisiana Hot Sauce
2 tsp	minced garlic
½ tsp	kosher salt
¼ tsp	black pepper

1	Shore Lunch^® Classic Fried Chicken Breading Mix
2 tsp	lemon zest
1 tsp	garlic powder
4 cup	vegetable oil
4	large eggs, beaten
2 Tbsp	milk
1 lb	baby portabella mushrooms, cleaned and cut in half lengthwise

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.