Fried Sliced Mushrooms with Ranch (Print version)
Crispy Fried Sliced Mushrooms with Ranch, made with tender mushroom slices, seasoned crumbs, and a cool creamy dip.
# Ingredients:
For the mushrooms
01 -
12 oz (340 g) cremini or button mushrooms, cleaned and sliced 1/3 inch thick
02 -
1/2 cup (65 g) all-purpose flour
03 -
2 large eggs
04 -
1/4 cup (60 ml) buttermilk
05 -
1 1/2 cups (85 g) panko breadcrumbs
06 -
2 tablespoons ranch seasoning mix
07 -
1/2 teaspoon garlic powder
08 -
1/2 teaspoon paprika
09 -
1/4 teaspoon black pepper
10 -
1/4 teaspoon kosher salt, plus more for finishing
11 -
2 cups (480 ml) neutral oil for frying, or as needed
For serving
12 -
1/2 cup (120 ml) ranch dressing
13 -
1 tablespoon chopped parsley, optional
14 -
Hot sauce, optional
# Instructions:
01 -
Wipe the mushrooms clean, trim the stems if needed, and slice them about 1/3 inch thick. Pat the slices dry with paper towels.
02 -
Add flour to one shallow bowl. Whisk eggs and buttermilk in a second bowl. In a third bowl, mix panko, ranch seasoning, garlic powder, paprika, pepper, and salt.
03 -
Dredge each mushroom slice in flour, dip it in the egg mixture, then press it firmly into the seasoned panko. Set breaded slices on a rack for 5 minutes.
04 -
Pour about 1 inch of oil into a heavy skillet and heat to 350°F over medium heat. Adjust the heat as needed while frying.
05 -
Fry the mushrooms in small batches for 2-3 minutes, turning once, until crisp and deep golden. Transfer to a wire rack and season lightly with salt while hot.
06 -
Serve the mushrooms immediately with ranch dressing, parsley, and hot sauce if desired.
# Good to know:
01 -
Best served hot within 10 minutes of frying.
02 -
Keep oil near 350°F for a crisp coating.
03 -
Slice mushrooms thick enough to stay juicy inside.