Crispy Fried Mushrooms with Cool Ranch Dip (Print Version)
# Ingredients:
→ For the Fried Mushrooms:
01 -
1 lb mushrooms (button, cremini, or oyster - cleaned & stems trimmed)
02 -
1 cup buttermilk
03 -
1 teaspoon garlic powder
04 -
1/2 teaspoon paprika
05 -
1 cup all-purpose flour
06 -
1 cup breadcrumbs or panko
07 -
1 teaspoon salt
08 -
1/2 teaspoon black pepper
09 -
1/2 teaspoon cayenne pepper (optional)
10 -
Vegetable oil (for frying)
→ For the Cool Ranch Dip:
11 -
1/2 cup mayonnaise
12 -
1/2 cup sour cream or Greek yogurt
13 -
1 teaspoon lemon juice or vinegar
14 -
1/2 teaspoon dried dill
15 -
1/2 teaspoon garlic powder
16 -
1/2 teaspoon onion powder
17 -
1/2 teaspoon salt
18 -
1/4 teaspoon black pepper
19 -
1 tablespoon chopped fresh parsley or chives (optional)
# Instructions:
01 -
Clean mushrooms by wiping with a damp paper towel or lightly rinsing and patting dry. Trim stems if needed, keep whole.
02 -
In a large bowl, mix buttermilk, garlic powder, paprika, salt, and black pepper. Add mushrooms, coat fully. Cover and soak for 30 minutes.
03 -
In one shallow bowl, mix flour and cornstarch. In another bowl, mix breadcrumbs, salt, black pepper, and cayenne (if using).
04 -
Remove mushrooms, shake off excess liquid. Dredge in flour mixture, dip back in buttermilk, then coat in breadcrumb mixture. Let sit 5 minutes.
05 -
Heat oil to 350°F (175°C). Fry in batches, 3-4 minutes until golden brown. Drain on paper towels. Sprinkle with salt while hot.
06 -
In a small bowl, whisk mayo, sour cream, lemon juice, dill, garlic powder, onion powder, salt, and pepper. Stir in parsley or chives. Chill 15 minutes.
# Notes:
01 -
Try adding a squeeze of fresh lemon juice over the fried mushrooms.
02 -
Button, cremini, and oyster mushrooms work best for frying.
03 -
Soak in buttermilk to tenderize and help the coating stick.