“Phil’s Mushroom Chips with Homemade Jalapeno Ranch Dip”

Hello folks and welcome back to the All Things Southern kitchen! I’m going to show y’all how to whip up some of my man’s favorite snacks.  We’re making Phil’s Mushroom Chips with Homemade Jalapeno Ranch Dip. Ready? Let’s do this thing.

“Phil’s Mushroom Chips with Homemade Jalapeno Ranch Dip”

Dip:

1/2 cup buttermilk

1/2 cup mayonnaise

2 jalapeno, stemmed and seeded

2 teaspoons minced garlic

2 chopped green onions

juice of one lime

2-3 tablespoons chopped cilantro

salt and pepper to taste

Mushrooms:

2-3 Portobello mushrooms

1/2 to 1 cup all purpose flour

2 eggs, lightly beaten

1 cup panko breadcrumbs (or homemade bread crumbs, crushed fine)

1 tablespoon Cajun seasoning

non-stick cooking spray

I’ve preheated the oven to 425 degrees. Now, I’ll prepare our dipping sauce by putting all of my ingredients in the food processor and giving it a whirl. We’ll use a half cup each of mayonnaise and buttermilk, 2 jalapenos, stemmed and seeded, 2 teaspoons minced garlic, 2 chopped green onions, 2-3 tablespoons chopped cilantro, the juice of one lime and salt and pepper to taste. Once it’s processed into a creamy liquid we’ll refrigerate it.

For our chips, we’ll clean some Portobello mushrooms and slice them into 1/4 inch slices. I’ve prepared a breading station with three bowls. One with two slightly beaten eggs, one with flour that I’ve seasoned with a tablespoon of Cajun seasoning, and one bowl of my homemade croutons that I’ve crushed fine (you can use Panko breadcrumbs if you’d like.)

To coat our mushrooms we’ll dredge them in the flour, dip ’em in the eggs, and dredge them in the breadcrumbs.  Then we’ll arrange ’em on a baking sheet that we’ve prepared with nonstick cooking spray. Bake about ten minutes, or until they’re a beautiful golden brown and serve with the homemade jalapeno ranch dip. Have mercy! Enjoy Phil’s Mushroom Chips with Homemade Jalapeno Dip. That’s good eating from the All Things Southern kitchen to yours~

Hugs, Shellie