Coat each mushroom in the seasoned flour, shaking off any excess. Dip the floured mushroom into the egg mixture, then roll it in the breadcrumbs, pressing gently to adhere. Repeat with all mushrooms.
Fry the Mushrooms:
Heat about 1 inch of vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the breaded mushrooms in batches, making sure not to overcrowd the pan. Fry for 3-4 minutes, or until golden brown and crispy. Remove and drain on paper towels.
Make the Cool Ranch Dip:
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The moment I took a bite of this recipe, I knew I had to get seconds
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‘Amish Farmhouse Feast’—every time I serve this, my family says it tastes like it came straight from an Amish farm kitchen. Warm, filling, and gone in minutes!
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Cover beef with flour and put it in a slow cooker. You’ll love it when it’s done
Meatloaf Cupcakes with Whipped Potato Topping
