Ingredients
-
3
-
1/4
-
2
-
1
-
1 1/2
-
1/2
-
1
-
1/2
-
2
-
3
-
-
-
-
-
Directions
Fried Portabella Mushroom Strips, Crunchy with great texture Never have leftovers when I make these Serve with low fat Peppercorn Ranch Dressing as a dipping sauce Besides using as an appetizer can use these to top burgers and steak sandwiches , Just finished making and eating these, very easy and delicious
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Steps
|
1
Done
|
Clean and Remove Stems from Mushrooms. Slice Into 1/2" Thick Strips. |
|
2
Done
|
Put Flour in Zip Loc Bag. Add Mushroom Slices (6-8 at a Time) and Shake to Coat. Remove from Bag and Shake Off Excess Flour. |
|
3
Done
|
Beat Eggs and Milk Together in a Bowl and Dip Each Mushroom Slice to Coat. |
|
4
Done
|
Mix Panko Crumbs, Pepper, Salt, Garlic Powder, and Parmasan in a Zip Loc Bag. Add Mushrooms (again 6-8 at a Time) and Shake to Coat. |
|
5
Done
|
Heat Oil in Deep Fryer to 300 Degrees. Fry Mushroom Strips in Small Batches Until Golden and Crispy (turn After a Couple of Minutes). Can Also Be Pan Fried. |
|
6
Done
|
Drain and Immediately Salt to Taste. |
|
7
Done
|
Serve With Low Fat Peppercorn Ranch Dressing For Dipping. |
