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1
Combine ranch dressing with cream cheese and let sit for 10 - 15 minutes or longer so the flavors integrate.
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2
Clean the mushrooms and remove the stems, leaving only the caps.
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3
When the cheese has rested, use a teaspoon to fill the mushroom caps with the herb cheese mixture.
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4
Combine the flour with 1 1/2 teaspoons salt and cayenne pepper in a small bowl.
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5
Pour the milk into another bowl.
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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.
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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.
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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.
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9
When the mushrooms are frozen, heat the oil in a deep fryer or deep pot to 350 degrees F.
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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.
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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.
