Crispy Mushroom Fries with Lemon Tahini Dipping Sauce

Servings: 4

For the Mushroom Fries:

• 5 Portobello Mushroom, or 1 lb. Oyster Mushrooms
• 1/2 cup All Purpose Flour
• 3 large Eggs
• 1 1/2 cup Panko Breadcrumbs
• 1 tbsp. Italian Herb Seasoning
• 1 tsp. Salt
• Frying Oil

For the Dipping Sauce:

• 1/2 cup Tahini
• Juice of 1 Lemon
• 1-2 Garlic Cloves, grated
• 1/4 tsp. Ground Nutmeg
• Salt & Black Pepper, to taste
• Water, to thin out

1. Heat up your neutral frying oil in a pot over medium high heat to 350F. You will want at least 2 inches in depth.
2. To batter up your mushrooms, set up a station with 3 large bowls. In one bowl, add the flour and salt. In the second bowl, whisk the eggs until smooth. In the third bowl, mix the breadcrumbs and herbs together.
3. Slice or pull apart your mushrooms to fry-sized pieces. Dredge in the flour mix, then eggs, then breadcrumbs.
4. Working in small batches, place the battered fries in the oil to fry 1-2 minutes on each side. Until golden brown and crispy. Remove with slotted spoon to a paper towel lined plate to drain excess oils. Sprinkle with sea salt.
5. To make the dipping sauce, simply combine all ingredients together.
6. Serve warm with the dipping sauce to enjoy!

To Make in the Conventional Oven:

1. Bake at 425F on a parchment paper lined sheet pan for 10-12 minutes, flipping halfway through, until golden brown and crispy.
2. TIP: Spray or drizzle in olive oil for extra crispiness.