The sauce...add as much sour cream as you want sauce (this is the main ingredient), mince a clove of garlic, lightly add salt, splash or two of Worcestershire, begin with one tablespoon of horseradish (add more for more heat), mix well together, cover and refrigerate for at least 2 hours before serving, garnish with fresh (preferably) or dry herb.

Breading...cup of flour, salt and pepper to taste, tablespoon of onion powder. Bread the mushrooms and set aside, you'll egg wash them then dunk again in flour.

Egg wash...one egg, halfish cup of milk. After the mushroom has a coating of the flour mix dunk in egg wash and allow extra liquid to drip off, them rebread in flour mix.

Prepare about 1 inch of vegetable oil in deep pan at 300-350 degrees, lay as many mushrooms in as you can without them overlapping, cook about 2 min per side or until they've become golden brown. Set aside on cooling rack to drip.