Fried Sliced Mushrooms with Ranch
Fried Sliced Mushrooms with Ranch are crispy, golden-brown mushroom bites coated in a flavorful breading, served with a zesty ranch dipping sauce, making them the perfect appetizer or snack.
Ingredients
For the fried mushrooms
- 1 lb fresh mushrooms, sliced Button or your choice of mushrooms
- 1/2 cup all-purpose flour Can be substituted with gluten-free flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- to taste Salt and pepper
- 1 egg, beaten For coating the mushrooms
- 1 cup breadcrumbs Panko for extra crunch
- 1/4 cup vegetable oil For frying
For the ranch dipping sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon ranch seasoning mix Store-bought or homemade
- 1 teaspoon lemon juice Freshly squeezed for best flavor
- to taste Salt and pepper
Instructions
Preparation
- In a shallow bowl, combine the flour, garlic powder, onion powder, paprika, and a touch of salt and pepper. Whisk together until well-blended.
- In another shallow bowl, beat the egg until fluffy.
- Place the breadcrumbs in a third bowl.
Breading the mushrooms
- Dip each mushroom slice into the flour mixture, ensuring it's fully coated, then into the beaten egg, and finally into the breadcrumbs. Set the coated mushrooms aside on a plate.
Frying
- Heat the vegetable oil in a large skillet over medium heat. Once hot, carefully place the coated mushroom slices in batches.
- Fry each side for about 2-3 minutes, or until golden brown and crispy.
- Transfer the cooked mushrooms onto a paper towel-lined plate to drain excess oil.
Making the ranch dipping sauce
- Whisk together the mayonnaise, sour cream, ranch seasoning, lemon juice, salt, and pepper in a small bowl until smooth and creamy.
Serving
- Serve the fried mushrooms while warm with the ranch sauce on the side for dipping.
Notes
Let each mushroom slice sit for a minute after breading before frying for better adherence. Maintain the right oil temperature while frying to avoid burning.