Houlihan's Shrooms And Dipping Sauce (copycat)

Total Time: 3 hrs 55 mins Preparation Time: 25 mins Cook Time: 3 hrs 30 mins

Ingredients

• Servings: 6
• 1/2 teaspoon ranch dressing mix
• 1/3 cup whipped cream cheese
• 6 -8 large button mushrooms
• 1 cup flour
• 1 1/2 teaspoons salt
• 1/2 teaspoon cayenne pepper
• 1/2 cup milk
• vegetable oil (for frying)
• 1/2 cup mayonnaise
• 2 teaspoons dijon mustard
• 3/4 teaspoon vinegar
• 2 teaspoons prepared horseradish
• 1/4 teaspoon sugar

Recipe

• 1 combine ranch dressing with cream cheese and let sit for 10 - 15 minutes or longer so the flavors integrate.
• 2 clean the mushrooms and remove the stems, leaving only the caps.
• 3 when the cheese has rested, use a teaspoon to fill the mushroom caps with the herb cheese mixture.
• 4 combine the flour with 1 1/2 teaspoons salt and cayenne pepper in a small bowl.
• 5 pour the milk into another bowl.
• 6 dip each mushroom first into the milk, then into the flour. do this twice for each mushroom so that each has been double-coated.
• 7 put the coated mushrooms into the freezer for at least 3 hours. this will keep the coating from falling off, and it will keep the cheese inside from expanding too fast and leaking out of the mushroom when frying.
• 8 meanwhile, make the dipping sauce by combining all of the ingredients ina small bowl. keep the sauce covered and chilled until ready to serve it.
• 9 when the mushrooms are frozen, heat the oil in a deep fryer or deep pot to 350 degrees f.
• 10 use enough oil to completely cover the mushrooms (or at least a couple of inches deep). fry the mushrooms for 8 - 10 minutes or until the outside turns a golden brown. drain the mushrooms on a rack or paper towels.
• 11 let the mushrooms sit for a couple of minutes before serving- they will be very hot on the inside. serve with the dipping sauce on the side.