Fried Sliced Mushrooms with Ranch
Crispy, golden-brown sliced mushrooms served with creamy ranch dressing, perfect for snacking and entertaining.
Ingredients
Mushrooms and Coating
- 12 oz fresh white or cremini mushrooms Earthy and juicy, the star of the dish.
- ¼ cup buttermilk Or regular milk with 1 tsp of vinegar for richness.
- 1 cup all-purpose flour Creates a crunchy texture.
- ½ cup cornstarch Helps achieve a light crispness.
- 1 tsp garlic powder Adds aromatic depth.
- ½ tsp smoked paprika Provides subtle smokiness.
- ½ tsp salt Enhances natural flavors.
- ¼ tsp black pepper Adds a hint of spice.
- ¼ tsp cayenne pepper Optional for added heat.
- Oil for frying vegetable or canola oil Essential for crispiness.
- Ranch dressing for dipping Complements the crispy mushrooms.
Instructions
Preparation
- Clean the mushrooms by wiping them with a damp cloth and slice them into ¼-inch thick pieces.
- Soak the sliced mushrooms in a bowl covered with buttermilk for about 10 minutes.
- Prepare the coating by mixing the flour, cornstarch, garlic powder, smoked paprika, salt, black pepper, and optional cayenne pepper in a separate bowl.
Frying
- Heat 1½ to 2 inches of vegetable or canola oil in a deep skillet until it reaches 350°F (175°C).
- Remove mushrooms from the buttermilk, allowing excess liquid to drip off, then toss them in the flour mixture to coat evenly.
- Fry the mushrooms in batches for 2–3 minutes on each side until golden brown and crispy.
- Transfer the fried mushrooms to a paper towel-lined plate to drain excess oil.
- Sprinkle with a pinch of salt while hot and serve immediately with ranch dressing.
Notes
For a crispy batch, keep fried mushrooms warm in an oven set to low while frying the remainder. Experiment with different seasonings for flavor variations, such as parmesan cheese or herbs de Provence.