½ can of beer
1 egg
Salt & pepper
Garlic powder
Mrs. Dash
Gather one or more Giant Puffball Mushrooms from the forest. (Portobello mushrooms will work in a pinch.) Peel outside layer and cut into french fry size strips. Whisk ingredients until thoroughly mixed; add flour until the mixture is thick enough to adhere to mushroom pieces. Preheat canola oil in deep fryer. Gently coat mushrooms and fry until golden brown. Drain and serve with ranch dressing or dip of your choice.