Directions:

In a shallow bowl or pie plate whisk eggs, garlic powder, salt and pepper with 1 tbsp/15 mL water. Place breadcrumbs, parsley and chives in food processor and process until finely chopped; place in another shallow bowl or pie plate.

Meanwhile heat oil in deep fryer or about 1 1/2 "(3.5 cm) oil in a heavy wide saucepan to 350 F (180 C). Using a fork or tongs dip a few mushroom slices or caps at a time into egg mixture, allowing excess to drip off and then transfer to bread crumbs, pressing into crumbs to adhere (note coating will be uneven.). Transfer to a tray or baking sheet.

Fry mushrooms in hot oil in single layers, turning once for 2-3 minutes or until golden brown. Remove with slotted spoon to paper towel lined tray or baking sheet. Return oil to 350 F (180 C) and repeat batches. Keep each batch warm uncovered in 350 F (180 C) oven while cooking the remainder. Serve with wedges of lemon to squeeze on top or dip into prepared sauces.

Dipping Sauce Suggestions:

Honey Dijon mustard, honey dill dipping sauce, no fat herb, blue cheese or roasted red pepper dressing, sweet Thai chili sauce

Variation:

Use whole wheat, multigrain, herb or rye bread for different flavours.

For more delicious recipe ideas visit Mushrooms Canada at www.mushrooms.ca.