Fried Sliced Mushrooms with Ranch Recipe
If you’re after a snack that’s outrageously crunchy, packed with savory flavor, and perfect for dunking, look no further than Fried Sliced Mushrooms with Ranch. This dish transforms humble mushrooms into golden, crispy bites that are utterly irresistible, all thanks to a simple seasoned coating and a quick dip in tangy ranch. Whether you’re hosting a casual get-together, spicing up your game day spread, or just craving something fun, these mushrooms are guaranteed to disappear fast!
Ingredients You’ll Need
Making Fried Sliced Mushrooms with Ranch is delightfully straightforward, and every ingredient plays a key role in building layers of flavor and the perfect texture. Here’s what you’ll need, plus a few tips to help you get the best results every time.
- Fresh mushrooms (8 oz, cleaned and sliced 1/4-inch thick): Choose firm, white or cremini mushrooms for the best bite and flavor.
- Buttermilk (1/2 cup): Adds a subtle tang and tenderizes the mushrooms while helping the flour stick.
- All-purpose flour (1 cup): The secret to that shatteringly crisp crust.
- Garlic powder (1/2 teaspoon): Brings a warm, aromatic depth to the coating.
- Onion powder (1/2 teaspoon): Enhances the savory notes and rounds out the flavor.
- Paprika (1/2 teaspoon): Adds a hint of smokiness and a pop of color.
- Salt (1/2 teaspoon): Essential for bringing out all the flavors in the coating and mushrooms.
- Black pepper (1/4 teaspoon): Gives a gentle kick and balances the richness.
- Vegetable oil (for frying): Choose a neutral oil with a high smoke point for perfect crisping.
- Ranch dressing (for dipping): Cool, creamy ranch is the ideal partner for these crispy bites—don’t skip it!
How to Make Fried Sliced Mushrooms with Ranch
Step 1: Soak the Mushrooms
Begin by placing your freshly sliced mushrooms in a bowl, then pour over the buttermilk to fully coat them. Let them soak for about 10 to 15 minutes. This quick bath not only infuses the mushrooms with tangy flavor but also helps the coating stick, ensuring every piece gets deliciously crunchy once fried.
Step 2: Prepare the Seasoned Flour
In a separate bowl, whisk together the flour, garlic powder, onion powder, paprika, salt, and black pepper. This seasoned mix is what gives Fried Sliced Mushrooms with Ranch their crave-worthy crust, with just the right balance of spice and savoriness. Don’t be afraid to taste and adjust the seasoning to suit your palate!
Step 3: Heat the Oil
Pour about an inch of vegetable oil into a deep skillet or saucepan and heat it over medium-high until it reaches 350°F. If you have a thermometer, use it for accuracy; otherwise, test with a tiny pinch of flour—if it sizzles immediately, you’re good to go. Proper oil temperature is key for a crisp, light crust instead of a soggy one.
Step 4: Dredge the Mushrooms
Remove the mushrooms from the buttermilk, letting any extra drip off, then dredge them in the seasoned flour. Press gently so the coating adheres well to every slice. For an extra-thick, crunchy exterior, try double-dipping: return the coated mushrooms to the buttermilk, then dredge in flour again before frying.
Step 5: Fry to Perfection
Carefully add the mushrooms to the hot oil in batches, making sure not to crowd the pan. Fry for 2 to 3 minutes per side, or until they’re deeply golden and irresistibly crisp. Use a slotted spoon to transfer them to a paper towel-lined plate to drain off any excess oil. They’ll stay beautifully crunchy and light!
Step 6: Serve with Ranch
While they’re still piping hot, arrange the Fried Sliced Mushrooms with Ranch on a platter and serve immediately with a generous side of cool, creamy ranch dressing for dipping. The contrast of hot, crispy mushrooms with chilled ranch is pure magic!
How to Serve Fried Sliced Mushrooms with Ranch
Garnishes
Dress up your platter with a sprinkle of fresh chopped parsley or chives for a burst of color and a pop of herbal brightness. A dusting of extra paprika or a squeeze of lemon can also wake up the flavors and add an extra-special touch to your Fried Sliced Mushrooms with Ranch.
Side Dishes
These mushrooms make a fantastic appetizer on their own, but they’re also right at home alongside a spread of finger foods. Pair them with crispy potato wedges, crunchy coleslaw, or a refreshing cucumber salad for a snackable feast. They’re also great as a playful side to burgers or grilled sandwiches.
Creative Ways to Present
For a fun party twist, thread the fried mushrooms onto skewers and serve with individual cups of ranch for dipping. Or, pile them high on a wooden board with an array of other dippables—think carrot sticks, celery, and even fried pickles—for a bar-style platter that’s sure to impress. However you serve them, Fried Sliced Mushrooms with Ranch are always a hit!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Fried Sliced Mushrooms with Ranch, let them cool completely before storing. Transfer them to an airtight container and keep them in the refrigerator for up to 2 days. They’ll lose a bit of their signature crunch, but the flavor stays fantastic.
Freezing
While these mushrooms are best enjoyed fresh, you can freeze them if needed. Arrange the cooled fried mushrooms in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a zip-top bag or airtight container and freeze for up to 1 month. This helps preserve their shape and makes reheating easier.
Reheating
To reclaim as much crispiness as possible, reheat your Fried Sliced Mushrooms with Ranch in a 400°F oven for about 10 minutes, or until hot and crisp. Avoid microwaving, as this can make the coating soggy. Serve immediately with fresh ranch for the best experience.
FAQs
Can I use a different type Appetizer, Snack
Absolutely! While white button or cremini mushrooms work beautifully for Fried Sliced Mushrooms with Ranch, you can experiment with portobello or even shiitake for different textures and flavors. Just be sure to slice them evenly for consistent frying.
Is there a substitute for buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1/2 cup of milk with 1 1/2 teaspoons of lemon juice or vinegar. Let it sit for a few minutes until it thickens slightly, then use as directed.
Can I make these gluten-free?
Yes! Simply use your favorite gluten-free all-purpose flour blend in place of regular flour. The rest of the ingredients in Fried Sliced Mushrooms with Ranch are naturally gluten-free, so you’re all set.
How do I prevent the mushrooms from getting soggy?
Be sure to fry the mushrooms in hot oil (around 350°F) and avoid overcrowding the pan. Drain them well on paper towels, and serve immediately for the crispiest results. Keeping them warm in a low oven for up to 30 minutes can also help.
What’s the best way to double the recipe?
Simply double all the ingredients and fry in batches, making sure not to overcrowd your pan. If you’re serving a crowd, keep finished batches warm in a 200°F oven until everything’s ready to go. More Fried Sliced Mushrooms with Ranch is never a bad thing!
Final Thoughts
There’s something undeniably fun and satisfying about making (and eating!) Fried Sliced Mushrooms with Ranch. Whether you’re a mushroom lover or just looking for a crowd-pleasing snack, these crispy bites are sure to win you over. Give them a try, and don’t forget the ranch—your taste buds will thank you!
Print
Fried Sliced Mushrooms with Ranch Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crispy, golden-fried mushroom slices soaked in buttermilk and coated with a flavorful seasoned flour mixture, served with cool and creamy ranch dressing perfect for a tasty appetizer or snack.
Ingredients
For the Mushrooms and Coating
- 8 oz fresh mushrooms, cleaned and sliced 1/4-inch thick
- 1/2 cup buttermilk
- 1 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
For Serving
- Ranch dressing, for dipping
Instructions
- Soak the Mushrooms: Place the sliced mushrooms in a bowl and pour the buttermilk over them. Let the mushrooms soak for 10–15 minutes to absorb moisture and help the coating stick better.
- Prepare the Coating: In a separate bowl, combine all-purpose flour with garlic powder, onion powder, paprika, salt, and black pepper. Mix thoroughly to evenly distribute the seasonings.
- Heat the Oil: Pour about 1 inch of vegetable oil into a deep skillet or saucepan. Heat the oil over medium-high heat until it reaches 350°F (175°C), ensuring it’s hot enough for frying.
- Coat the Mushrooms: Remove the mushrooms from the buttermilk, allowing any excess to drip off. Dredge each mushroom slice in the seasoned flour mixture, pressing lightly so the coating adheres well.
- Fry the Mushrooms: Working in batches to avoid overcrowding, carefully place the coated mushrooms into the hot oil. Fry each side for 2–3 minutes, or until they turn a beautiful golden brown and crisp up nicely.
- Drain Excess Oil: Use a slotted spoon to remove the fried mushrooms and transfer them to a plate lined with paper towels. This helps drain excess oil and keeps them crispy.
- Serve: Serve the fried mushroom slices immediately alongside a bowl of ranch dressing for dipping to enjoy the warm, crunchy texture contrasted with cool, creamy dip.
Notes
- For extra crispiness, double-dip the mushrooms by dipping them again in buttermilk and then in the seasoned flour before frying.
- These fried mushrooms are best enjoyed fresh but can be kept warm in a 200°F oven for up to 30 minutes without losing their crisp texture.
- Use fresh mushrooms and dry them properly before slicing to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: About 1/4 of recipe
- Calories: 280
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 5 mg
