Mushroom Fries with Creamy Horseradish Dip

I really love mushrooms. They're fat free, low in carbs and calories, and high in a lot of vitamins and minerals

(www.whfoods.com/genpage.php?tname=foodspice&dbid=97)

Even though they're super delicious on their own, I can't help but love them even more when they're battered and fried and served with a creamy horseradish dipping sauce. 

I mean, why not take a healthy, natural food and make it terrible... 'Murica

I knew there had to be a way to make a similar but healthier dish. 

Here it goes... 

Grain-free, Dairy-free Portobello Fries with 

Creamy Horseradish Dipping Sauce!!

Ingredients:

2 Portobello Mushroom caps, cut into strips

1 egg

1 tablespoon almond milk (can sub other milk or water)

3 tablespoons Coconut Flour

3 tablespoons Arrowroot Powder

1/2 tsp salt

1/2 tsp garlic powder

1/4 tsp black pepper

1/4 c olive oil (or coconut oil)

Heat skillet over medium heat. Add oil.

In a shallow bowl, beat egg with milk or water until thoroughly combined

In a separate, combine coconut flour, arrowroot, salt, pepper and garlic powder. Mix to combine.

Coat the mushroom strips with the egg and then roll in the flour mixture. 

Tap off excess coating and add to hot pan. (Be careful not to overcrowd the pan. I was able to cook one entire mushroom at a time). 

Cook until golden and then flip to cook other side (about 3-4 minutes on each side should do it) 

Drain on a paper towel.

Repeat until all mushroom strips are cooked.

Dipping Sauce:

3 tablespoons full-fat coconut milk

1 tablespoon grated horseradish

1 tsp minced garlic

1/4 tsp salt

pepper to taste

chopped parsley for garnish.

Combine all ingredients in a small bowl and mix until combined.