Breaded Mushrooms with Chive Sour Cream Dipping Sauce

Ingredients

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

Prep

• Preheat the oven to 400ºF and line a baking sheet with parchment paper. Set aside.
• While the oven is preheating, prep the mushrooms. Rinse them, pat dry, and slice each mushroom in half.
• 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.
• Add the Italian panko breadcrumbs to a separate bowl.
• 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.
• 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.
• 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.
• 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.
• To serve, dunk the crispy mushrooms into the dipping sauce and enjoy!