In a skillet, add the butter and mushrooms. Season with the garlic and onion powder. Sauté for 10 minutes or until tender. Add tomato sauce and parsley; simmer for 10 minutes.
Heat the oil in a heavy skillet. Dip the frog legs in cream and then the flour. Place carefully in the hot oil and fry for 10 minutes or until golden brown. Serve with the mushroom sauce.
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