Houlihan'S Shrooms And Dipping Sauce (Copycat)

1. 1

   Combine ranch dressing with cream cheese and let sit for 10 - 15 minutes or longer so the flavors integrate.

2. 2

   Clean the mushrooms and remove the stems, leaving only the caps.

3. 3

   When the cheese has rested, use a teaspoon to fill the mushroom caps with the herb cheese mixture.

4. 4

   Combine the flour with 1 1/2 teaspoons salt and cayenne pepper in a small bowl.

5. 5

   Pour the milk into another bowl.

6. 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. 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. 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. 9

   When the mushrooms are frozen, heat the oil in a deep fryer or deep pot to 350 degrees F.

10. 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. 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.

* Per serving · 4 servings · Values may vary.