Breaded Mushrooms with Chive Sour Cream Dipping Sauce

Ingredients

Crispy Mushrooms:

• 8 ounces Cremini mushrooms, sliced in half
• ⅓ cup all-purpose flour
• ½ teaspoon Italian seasoning
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon pepper
• ¼ teaspoon paprika
• ½ cup soy milk
• ¾ cup Italian panko breadcrumbs
• Cooking oil spray 

Chive Sour Cream Dipping Sauce:

• ½ cup Forager Project Sour Cream
• 2 tablespoons chopped chives
• ½ teaspoon onion powder
• ¼ teaspoon salt

Prep

1. Preheat the oven to 400ºF and line a baking sheet with parchment paper. Set aside.
2. While the oven is preheating, prep the mushrooms. Rinse them, pat dry, and slice each mushroom in half.
3. In a separate bowl, make the batter. First, whisk together the flour, Italian seasoning, onion powder, salt, garlic powder, pepper, and paprika. Then, pour in the soy milk and mix together until a thick batter forms.
4. Add the Italian panko breadcrumbs to a separate bowl.
5. Take the sliced mushrooms and first roll them in the bowl of batter until evenly coated. Then, roll each batter-coated mushroom in the bowl of panko breadcrumbs until covered.
6. Place the mushrooms onto the parchment-lined baking tray. Then, lightly spray the mushrooms with cooking spray. This helps them get crispy in the oven.
7. Add the tray of mushrooms to the oven and bake for 25 minutes. Remove the tray at the15 minute mark and use a spatula to flip the mushrooms over so they get crispy on both sides. Once the mushrooms are crispy and browned, remove and let cool on the tray.
8. While the mushrooms are cooling, make the chive sour cream dipping sauce. Add Forager Project sour cream, chopped chives, onion powder, and salt to a bowl and whisk together.
9. To serve, dunk the crispy mushrooms into the dipping sauce and enjoy!
   

Notes:

• • If you can only find plain breadcrumbs, you can make your own Italian breadcrumbs by mixing ¾ cup of breadcrumbs with ½ teaspoon of Italian seasoning and ¼ teaspoon of salt.
  • Mushrooms are best enjoyed right after baking as they will lose their crispy texture when stored in the fridge.

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