Description
For the Mushrooms:
- 1 lb button mushrooms, cleaned and sliced
- 1 cup all-purpose flour
- 2 tsp garlic powder
- 1 tsp paprika
- Salt and pepper, to taste
- 2 large eggs, beaten
- 1 cup breadcrumbs or panko
- Vegetable oil, for frying
For the Cool Ranch Dip:
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tsp dried dill
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried parsley
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp lemon juice
- 1-2 tbsp buttermilk (optional, for a thinner consistency)
Ingredients
-
Prepare the Coating Stations:
- In one bowl, mix flour, garlic powder, paprika, salt, and pepper.
- In a second bowl, beat the eggs.
- In a third bowl, place the breadcrumbs or panko.
-
Coat the Mushrooms:
- Dredge each mushroom slice in the seasoned flour.
- Dip into the beaten eggs, ensuring full coverage.
- Finally, coat with breadcrumbs or panko, pressing lightly to adhere.
-
Fry the Mushrooms:
- Heat vegetable oil in a deep pan to 350°F (175°C).
- Fry mushrooms in small batches for 2-3 minutes, or until golden brown and crispy.
- Remove and drain on a paper towel-lined plate.
-
Make the Ranch Dip:
- In a bowl, whisk together sour cream, mayonnaise, dill, garlic powder, onion powder, parsley, salt, black pepper, and lemon juice.
- Add buttermilk if you prefer a thinner dip.
- Chill for at least 15 minutes to let the flavors blend.
-
Serve & Enjoy!
- Serve the crispy fried mushrooms warm with the cool ranch dip on the side.
Instructions
-
Prepare the Coating Stations:
- In one bowl, mix flour, garlic powder, paprika, salt, and pepper.
- In a second bowl, beat the eggs.
- In a third bowl, place the breadcrumbs or panko.
-
Coat the Mushrooms:
- Dredge each mushroom slice in the seasoned flour.
- Dip into the beaten eggs, ensuring full coverage.
- Finally, coat with breadcrumbs or panko, pressing lightly to adhere.
-
Fry the Mushrooms:
- Heat vegetable oil in a deep pan to 350°F (175°C).
- Fry mushrooms in small batches for 2-3 minutes, or until golden brown and crispy.
- Remove and drain on a paper towel-lined plate.
-
Make the Ranch Dip:
- In a bowl, whisk together sour cream, mayonnaise, dill, garlic powder, onion powder, parsley, salt, black pepper, and lemon juice.
- Add buttermilk if you prefer a thinner dip.
- Chill for at least 15 minutes to let the flavors blend.
-
Serve & Enjoy!
- Serve the crispy fried mushrooms warm with the cool ranch dip on the side.
Notes
- Use panko breadcrumbs for extra crunch.
- For a spicy kick, add cayenne pepper to the flour mix.
- These mushrooms are best enjoyed fresh but can be reheated in the oven at 375°F for 5-7 minutes
