Portabello Mushroom Fries....Hey its Friday give the kids some fries

Ingredients: For the Mushroom Fries:peanut oil (for frying) 5 portabello mushrooms 1/2 cup all-purpose flour 1 1/2 cup panko 1/4 cup parmesan cheese (finely grated) 2 tablespoons parsley (finely chopped) 1/2 teaspoons red pepper flakeskosher salt and pepper 3 eggs (lightly beaten) For the Mustard Sauce: 1/2 cup sour cream 1/2 cup mayonnaise 3 tablespoons dijon mustard 1 tablespoon whole-grain mustard 1 tablespoon chives (finely chopped)p Ingredients: peanut oil (for frying) Method: For the Mushroom Fries: Preheat oil in a deep-fryer to 350 degrees F. Ingredients: 5 portabello mushrooms Method: Remove the gills and stems from the underside of the mushrooms and trim the edges off. Slice into 1/2-inch strips. Ingredients: 1/2 cup all-purpose flour 1 1/2 cup panko 1/4 cup parmesan cheese (finely grated) 2 tablespoons parsley (finely chopped) 1/2 teaspoons red pepper flakes kosher salt and pepper 3 eggs (lightly beaten) Method: Measure flour into a pie plate. In another pie plate or bowl, combine panko, Parmesan cheese, parsley, red pepper flakes and salt and pepper. Place the eggs in a third bowl. Method: Dredge the mushrooms in flour, followed by the egg wash, letting excess drip off, and finally in the panko. Method: Working in batches, place the breaded mushroom slices in the hot oil and fry for 3 to 4 minutes, until golden brown. Drain on a paper towel lined sheet tray. Ingredients:

1/2 cup sour cream 1/2 cup mayonnaise 3 tablespoons dijon mustard 1 tablespoon whole-grain mustard 1 tablespoon chives (finely chopped) instructions For Mustard Dipping Sauce: Mix all of the ingredients in a bowl.