Fried Sliced Mushrooms Ranch (Print Version)
# Ingredients:
→ Mushrooms and Coating
01 -
1 lb button or cremini mushrooms, sliced
02 -
1 cup all-purpose flour
03 -
1/2 cup cornmeal (optional, for extra crunch)
04 -
2 large eggs
05 -
1/4 cup milk
06 -
1 teaspoon garlic powder
07 -
1 teaspoon paprika
08 -
1/2 teaspoon salt
09 -
1/2 teaspoon black pepper
10 -
Vegetable oil, for frying
→ Ranch Dressing
11 -
1/2 cup mayonnaise
12 -
1/2 cup sour cream
13 -
1 teaspoon garlic powder
14 -
1 teaspoon onion powder
15 -
1 teaspoon dried dill
16 -
1 teaspoon parsley
17 -
1/4 teaspoon salt
18 -
1/4 teaspoon black pepper
19 -
1-2 tablespoons milk (to adjust consistency)
# Instructions:
01 -
In a small bowl, whisk together mayonnaise, sour cream, garlic powder, onion powder, dill, parsley, salt, and black pepper. Add milk, one tablespoon at a time, until the dressing reaches your desired consistency. Cover and refrigerate until ready to serve.
02 -
In one bowl, mix the flour, cornmeal (if using), garlic powder, paprika, salt, and black pepper. In a separate bowl, whisk together the eggs and milk.
03 -
Dip each mushroom slice into the egg mixture, then dredge it in the flour mixture, ensuring it’s fully coated. Place the coated mushrooms on a plate and let them rest for 5 minutes to help the coating adhere.
04 -
Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the mushrooms in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes, or until golden brown and crispy. Use a slotted spoon to transfer the fried mushrooms to a plate lined with paper towels to drain excess oil.
05 -
Arrange the fried mushrooms on a platter and serve with the chilled ranch dressing for dipping.