Description
Crispy fried sliced mushrooms coated in a seasoned breadcrumb mixture and served with creamy ranch dressing for a delicious appetizer or snack. This easy recipe brings out the earthy flavor of mushrooms with a crunchy exterior, perfect for dipping and sharing.
Ingredients
Scale
Mushrooms and Coating
- 1 pound fresh mushrooms, cleaned and sliced
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper to taste
For Frying and Serving
- Vegetable oil for frying
- Ranch dressing (for dipping)
Instructions
- Prepare Coating Bowls: Set up three shallow bowls: one with flour, one with beaten eggs, and the third with breadcrumbs mixed with garlic powder, paprika, salt, and pepper. This organizes the dredging process for even coating.
- Coat Mushrooms: Dip each sliced mushroom first into the flour, shaking off excess, then into the beaten eggs, and finally coat thoroughly in the seasoned breadcrumb mixture to ensure a crispy texture once fried.
- Heat Oil: Pour vegetable oil into a frying pan to cover the bottom generously and heat it over medium heat until hot but not smoking, which is key for proper frying without absorbing excess oil.
- Fry Mushrooms: Carefully add the breaded mushroom slices in batches to avoid overcrowding, frying each side for 2-3 minutes until the coating turns golden brown and crispy. Use a slotted spoon to turn and remove them once done.
- Drain and Serve: Place the fried mushrooms on paper towels to drain any excess oil. Serve immediately while hot, accompanied by ranch dressing for dipping, enhancing their savory flavor and crispiness.
Notes
- Ensure the oil is hot enough before frying to prevent sogginess.
- Do not overcrowd the pan; fry in batches for even cooking and crispiness.
- Use fresh mushrooms for the best texture and flavor.
- Serve immediately for optimal crispness.
