Description
Crispy fried mushrooms coated in flavorful seasoned breading, paired perfectly with a cool and tangy homemade Ranch-style dipping sauce. This appetizer is quick to prepare and delivers a delightful combination of crunch and creamy dip, making it ideal for casual gatherings or snacks.
Ingredients
Scale
For the Fried Mushrooms
- 10 oz button or cremini mushrooms, cleaned and trimmed
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs
- 1/2 cup milk
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese (optional)
- Oil for frying (vegetable or canola recommended)
For the Cool Ranch Dip
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1-2 tablespoons buttermilk (to adjust consistency)
Instructions
- Prepare the seasoned flour mixture: In a medium bowl, whisk together the all-purpose flour, garlic powder, onion powder, smoked paprika, salt, and black pepper until well combined. This mixture adds flavor and helps the coating adhere to the mushrooms.
- Make the egg wash: In a separate bowl, beat the eggs with the milk until the mixture is smooth and uniform. This will act as the binding layer between the flour and breadcrumbs.
- Prepare the breadcrumb coating: In a third bowl, combine the panko breadcrumbs with the optional grated Parmesan cheese for added flavor and crispiness.
- Coat the mushrooms: Starting with the cleaned mushrooms, dredge each one first in the seasoned flour mixture, ensuring an even coating. Then dip the floured mushroom into the egg wash, and finally roll it in the panko breadcrumb mixture so it is fully coated. Repeat for all mushrooms.
- Heat the oil for frying: Pour enough oil into a deep skillet or pot to submerge the mushrooms and heat it on medium-high until it reaches 350°F (175°C). Maintaining this temperature ensures crispy mushrooms without absorbing excess oil.
- Fry the mushrooms: Fry the coated mushrooms in batches to avoid overcrowding, cooking each batch for about 2-3 minutes until they become golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels to absorb excess oil.
- Prepare the cool ranch dip: In a small bowl, whisk together mayonnaise, sour cream or Greek yogurt, fresh lemon juice, dried dill, garlic powder, onion powder, dried parsley, salt, and black pepper. Adjust the consistency by adding 1 to 2 tablespoons of buttermilk until desired creaminess is reached.
- Serve: Plate the hot, crispy fried mushrooms alongside the cool ranch dip for dipping. Enjoy immediately for the best texture and flavor.
Notes
- Use panko breadcrumbs for extra crunch; regular breadcrumbs may result in a less crispy coating.
- Cleaning mushrooms properly is essential; wipe with a damp cloth or paper towel instead of washing them directly to avoid waterlogging.
- Oil temperature should be maintained around 350°F to prevent greasy mushrooms.
- Parmesan cheese in the breadcrumb mix is optional but adds a savory depth of flavor.
- The ranch dip can be made ahead and stored in the refrigerator for up to 2 days.
- For a lighter option, bake the coated mushrooms at 425°F for 15-20 minutes, flipping halfway, although frying yields the crispiest results.
