Fried Sliced Mushrooms With Ranch Recipe

I recently whipped up fried sliced mushrooms featuring white button mushrooms lightly coated in all-purpose flour and cornstarch, with hints of garlic and onion powder mixed into buttermilk and egg. I find this snack for a party an irresistible way to add a crunch paired with tangy ranch.

I recently came up with a fun twist on fried mushrooms that I just have to share with you. I started with 8 oz of white button mushrooms, sliced just right, and used a simple mix of 1/2 cup all-purpose flour and 1/4 cup cornstarch to coat them.

After dipping them in a lightly beaten large egg mixed with 1/2 cup buttermilk, I sprinkled in some garlic powder and onion powder along with salt and pepper to get that extra kick of flavor. Once they were all set, I fried them in vegetable oil until they turned a perfect golden brown.

They ended up being crispy outside and juicy inside. I finished the dish with a cool 1/2 cup of Ranch dressing for dipping on the side.

It’s a snack that fits right in as a party idea or even as a creative diner side. Enjoy trying this dish for your next meal!

Why I Like this Recipe

I love this recipe for a bunch of reasons. First, the mushrooms turn out super crispy and golden even though they are thinly sliced. I really like how the batter mixes the flour, cornstarch, egg and buttermilk to make it light yet crunchy, it makes every bite feel satisfying.

Second, the ranch dressing on the side is my absolute favorite. It compliments the mild flavors of the mushrooms and adds a little tangy kick that makes me crave more.

Third, I appreciate that it’s pretty easy to make. Although frying stuff can be kinda scary sometimes, the step by step process makes it simple enough even on a lazy day.

And lastly, it’s a great way to experiment with mushrooms if you’re used to eating them in salads or soups. I feel like by trying this recipe i’m adding something fun and different to my usual meals.

Ingredients

• White button mushrooms add natural fiber and bold umami flavor to the dish.
• All-purpose flour provides a crispy, carbohydrate-rich batter that forms a golden crust.
• Cornstarch lightens the batter, ensuring a crunchier texture when fried perfectly.
• Buttermilk adds tang, moisture, and slight sour note to balance the flavors.
• A beaten egg binds ingredients together, contributing protein and smooth texture.
• Ranch dressing offers creamy tanginess, enhancing flavor with herbs and rich dairy.
• Vegetable oil fries mushrooms to perfection, infusing a light, crispy crunch without overpowering taste.
• Garlic and onion powders, salt, and pepper intensify flavor with a punchy, savory kick.

Ingredient Quantities

• 8 oz white button mushrooms, sliced
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1 large egg, lightly beaten
• 1/2 cup buttermilk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Vegetable oil for frying
• 1/2 cup Ranch dressing for dipping

How to Make this

1. Get your mushrooms ready by cleaning and slicing them, if you havent already done so.

2. In a bowl, mix together the all-purpose flour, cornstarch, garlic powder, onion powder, salt and pepper.

3. In a separate bowl, beat the egg lightly then stir in the buttermilk until it’s well combined.

4. Heat about an inch of vegetable oil in a deep frying pan over medium-high heat.

5. Dip each mushroom slice into the egg and buttermilk mixture to coat it evenly.

6. Immediately toss the mushroom slice in the flour mixture until it’s fully covered.

7. Carefully place a few slices in the hot oil, making sure not to crowd the pan.

8. Fry them for about 2 to 3 minutes on each side or until they turn golden and crispy.

9. Once done, remove the mushrooms with a slotted spoon and let them drain on paper towels.

10. Serve hot with ranch dressing on the side for dipping and enjoy!

Equipment Needed

1. Knife for cleaning and slicing the mushrooms
2. Cutting board to work on the mushrooms
3. Two mixing bowls – one for the flour mixture and one for the egg and buttermilk mixture
4. Measuring cups and spoons to keep the ingredient amounts accurate
5. Whisk or fork to beat the egg
6. Deep frying pan for frying the mushrooms
7. Slotted spoon to remove the mushrooms safely from the oil
8. Paper towels for draining the fried mushrooms

FAQ

Fried Sliced Mushrooms With Ranch Recipe Substitutions and Variations

• Buttermilk: Mix 1/2 cup whole milk with 1/2 tablespoon lemon juice or vinegar to mimic the tangy taste
• All-purpose Flour: You can use whole wheat flour instead, but it might give a slightly denser texture
• Ranch Dressing: Try Greek yogurt mixed with a pinch of dried herbs and a splash of milk if you’re out
• Vegetable Oil: Canola or peanut oil works fine for frying and gives a similar crispiness
• White Button Mushrooms: Cremini mushrooms can be a great substitute, offering a richer flavor

Pro Tips

1. Make sure the vegetable oil is heated to the right temperature before adding the mushrooms so they get really crispy without soaking up too much oil.
2. Don’t overcrowd the pan when frying; this helps keep the temperature steady and gives each mushroom slice enough space to cook evenly.
3. For an extra crunch, you could try a double dip by quickly re-coating the mushrooms in the buttermilk and the flour mixture if you’re feeling adventurous.
4. Always drain the fried mushrooms on paper towels so any extra oil gets absorbed, meaning your mushrooms stay crunchy and not greasy.