Fried Sliced Mushrooms with Ranch
Crispy fried mushroom slices served with a zesty ranch dipping sauce, perfect for snacking or as an appetizer.
Ingredients
Mushrooms and Coating
- 1 lb fresh mushrooms, sliced
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- to taste Salt and pepper
- 1 large egg, beaten
- 1 cup breadcrumbs (panko for extra crunch)
- 1/4 cup vegetable oil (for frying)
Ranch Dipping Sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon ranch seasoning mix
- 1 teaspoon lemon juice
- to taste Salt and pepper
Instructions
Preparation
- In a shallow bowl, combine the flour, garlic powder, onion powder, paprika, salt, and pepper until well mixed.
- In a separate shallow bowl, beat the egg until smooth.
- Place breadcrumbs in a third shallow bowl, setting the stage for the final crunchy coating.
Coating the Mushrooms
- Dip each mushroom slice first into the seasoned flour mixture, ensuring an even coating.
- Next, immerse the floured mushroom into the beaten egg, letting any excess drip off.
- Finally, coat the mushroom thoroughly in breadcrumbs, pressing lightly to adhere.
Frying
- Once all mushrooms are coated, heat vegetable oil in a large skillet over medium heat.
- Fry the coated mushroom slices in batches for 2-3 minutes on each side or until they turn a beautiful golden brown and crispy.
- Remove the fried mushrooms from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Making Ranch Dipping Sauce
- In a small bowl, whisk together mayonnaise, sour cream, ranch seasoning, lemon juice, salt, and pepper.
Serving
- Serve your crispy fried mushrooms with the creamy ranch sauce on the side and enjoy!
Notes
For the perfect crispy coating, don't overcrowd the skillet; fry the mushrooms in batches. Leftover mushrooms may not retain their crunch when reheated, so enjoy them fresh. Consider varying the dipping sauces to keep things exciting.