• Preheat the oven to 200˚C/ 392˚F
• Drizzle ½ teaspoon olive oil over a baking tray and spread it out with a piece of kitchen towel.
• Tip the flour onto a plate or shallow dish.
• Whisk the eggs in a shallow dish.
• In a shallow dish or plate mix the panko breadcrumbs with the garlic and onion powders and season with salt and pepper.
• Wipe the mushrooms with a damp cloth or piece of paper towel to clean. Make sure the mushrooms are dry.
• I find it easier to do the mushrooms in 4 batches - take 5 mushrooms and roll them in the flour, then egg, then the breadcrumbs, coating thoroughly with each.
• Place the breaded mushrooms on the greased tray and repeat with other batches of mushrooms until all are coated.
• Spray the mushrooms with a little olive oil - if you don't have an oil spray then drizzle from a teaspoon slowly over the mushrooms - and place in the oven.
• Turn after 10 minutes and spray with a little more olive oil if they are looking dry.
• Cook for another 10 minutes until they are deep golden and crispy.
• Serve straight away.

To make the Chive dip:

• Mix everything together in a bowl and season to taste.