Fried Sliced Mushrooms
Crispy and tender fried sliced mushrooms, perfect as a snack or appetizer, served with zesty ranch dressing.
Servings: 4 servings
Calories: 225kcal
Ingredients
Mushroom Preparation
- 12 oz fresh white or cremini mushrooms, cleaned and sliced ¼-inch thick You can choose cremini for a richer flavor or white mushrooms for a more neutral option.
Coating Mixture
- 1 cup buttermilk (or regular milk with 1 tsp of vinegar) This helps the coating stick and adds flavor.
- 1 cup all-purpose flour Creates the crispy coating.
- ½ cup cornstarch Adds extra crispiness.
- 1 tsp garlic powder Provides aromatic flavor.
- ½ tsp smoked paprika Adds smoky depth.
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional) For additional heat if desired.
Frying Essentials
- Oil for frying (vegetable or canola) Essential for achieving golden color and crunch.
- Ranch dressing For dipping; classic pairing.
Instructions
Preparation
- Clean mushrooms with a damp cloth and slice them into ¼-inch thick pieces.
- Soak slices in buttermilk for 10 minutes.
Coating
- In a bowl, mix flour, cornstarch, garlic powder, paprika, salt, pepper, and cayenne (if using).
Frying
- Heat 1½ to 2 inches of oil in a deep skillet or Dutch oven to 350°F (175°C).
- Remove mushrooms from buttermilk and toss them in the flour mixture, ensuring they are well coated.
- Fry in batches for 2–3 minutes per side until golden brown.
- Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
- Sprinkle with a pinch of salt while hot.
- Serve immediately with ranch dressing.
Notes
These can be customized with different spices or dipping sauces. Best served fresh to enjoy their crunch.