Fried Mushrooms Ranch (Print Version)
# Ingredients:
→ Mushrooms
01 -
1⁄2 cup cornmeal (optional, for added crunch)
02 -
1 teaspoon paprika
03 -
1⁄4 cup milk
04 -
1 teaspoon garlic powder
05 -
1⁄2 teaspoon black pepper
06 -
1⁄2 teaspoon salt
07 -
2 large eggs
08 -
1 cup all-purpose flour
09 -
Vegetable oil for frying
10 -
1 lb button or cremini mushrooms, cut into slices
→ Ranch Dressing
11 -
1 teaspoon garlic powder
12 -
1 teaspoon dried dill
13 -
1⁄4 teaspoon salt
14 -
1 teaspoon onion powder
15 -
1-2 tablespoons milk (to thin it out)
16 -
1⁄4 teaspoon black pepper
17 -
1 teaspoon parsley
18 -
1⁄2 cup sour cream
19 -
1⁄2 cup mayonnaise
# Instructions:
01 -
Mix up mayonnaise, sour cream, dill, parsley, onion powder, garlic powder, salt, and pepper in a small bowl. Slowly stir in the milk, one spoon at a time, until it's the way you like it. Pop it in the fridge till you're ready to dig in.
02 -
In one bowl, stir together the cornmeal (if using), all-purpose flour, garlic powder, paprika, pepper, and salt. In another container, whisk the milk and eggs until combined.
03 -
Dunk the mushroom pieces into your egg-milk mix, then toss them in the flour coating so every bit is covered. Let them sit out for 5 minutes so the breading sticks better.
04 -
Pour a couple of inches of oil into a deep pot or pan and heat it to 350°F (175°C). Cook the mushroom slices in batches—don’t overcrowd! Let them sizzle for 2-3 minutes or until they're crispy and a deep golden color. Use a slotted spoon to scoop them onto paper towels to soak up any extra grease.
05 -
Arrange those crispy mushrooms on a tray and serve with the chilled ranch dip on the side.