If you’re craving a crunchy, flavorful snack that brings the comforting taste of home cooking, you have to try this Fried Sliced Mushrooms with Ranch Recipe. These golden-brown, crispy mushrooms soaked in buttermilk and seasoned to perfection are irresistible, especially when paired with cool, tangy ranch dressing. Whether you need a simple appetizer or a charming side dish, this recipe delivers a satisfying crunch and a rich depth of flavor that elevates ordinary mushrooms into pure delight.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity. Each ingredient plays a crucial role—from the tangy buttermilk that tenderizes the mushrooms to the smoky paprika that adds a subtle warmth. These ingredients blend together to create a crispy, flavorful coating with a tender, juicy mushroom center.
- 8 oz white or cremini mushrooms: Fresh, cleaned, and sliced for that perfect bite-sized texture.
- 1 cup buttermilk: Adds tanginess and helps the coating stick, while tenderizing the mushrooms.
- 1 cup all-purpose flour: Provides the base for the crispy crust.
- ½ cup cornmeal: Adds extra crunch and a subtle nuttiness to the batter.
- 1 teaspoon garlic powder: Infuses the coating with a savory depth of flavor.
- ½ teaspoon onion powder: Gives a gentle sweetness and rounds out the seasoning.
- ½ teaspoon smoked paprika: Brings a smoky undertone and beautiful color.
- ½ teaspoon salt: Essential for balancing the flavors and enhancing taste.
- ¼ teaspoon black pepper: Adds a mild heat and enhances the overall seasoning.
- Vegetable oil for frying: Use enough to achieve that perfect golden crispiness.
- Ranch dressing, for dipping: The cool, creamy counterpart that completes every crispy bite.
How to Make Fried Sliced Mushrooms with Ranch Recipe
Step 1: Soak the Mushrooms
Start by placing your sliced mushrooms into a bowl, then generously cover them with buttermilk. This step is key because the buttermilk not only tenderizes the mushrooms but also creates a sticky surface for the coating to cling to. Let them soak for 15 to 30 minutes—you’ll notice the mushrooms soften perfectly, ready to take on that crisp crust.
Step 2: Prepare the Coating Mix
While your mushrooms are soaking, whisk together the all-purpose flour, cornmeal, garlic powder, onion powder, smoked paprika, salt, and black pepper in a shallow bowl. This mixture will form the crispy casing around each mushroom slice, delivering incredible flavor and a satisfyingly crunchy texture.
Step 3: Heat the Oil
In a large skillet or deep pan, pour 1 to 2 inches of vegetable oil and heat it over medium-high until it reaches about 350°F (175°C). This temperature is crucial—it ensures the coating crisps up quickly without absorbing too much oil, keeping the mushrooms light and delicious.
Step 4: Coat the Mushrooms
Retrieve the mushrooms from the buttermilk, allowing the excess to drip off—this prevents soggy batter. Dredge each mushroom slice in your seasoned flour and cornmeal mix, pressing lightly so the coating sticks well. For those who love extra crunch, feel free to double-dip by repeating the buttermilk and coating steps before frying.
Step 5: Fry Until Golden Brown
Carefully place the coated mushrooms in the hot oil, working in batches so you don’t overcrowd the pan. Fry them for 2 to 3 minutes on each side or until they turn a gorgeous golden brown. Use a slotted spoon to remove them and transfer to a paper towel-lined plate or wire rack to drain any excess oil. The result is crispy, juicy mushrooms with an alluring crunch.
How to Serve Fried Sliced Mushrooms with Ranch Recipe
Garnishes
The key to making this dish pop visually and flavor-wise lies in a few thoughtful garnishes. Sprinkle freshly chopped parsley or chives on top to add a burst of color and a fresh herbaceous note that complements the rustic mushrooms beautifully. A light dusting of grated Parmesan can also add a savory, cheesy twist if you’re feeling indulgent.
Side Dishes
These fried mushrooms work wonderfully alongside light salads, creamy coleslaw, or even a hearty baked potato for a complete, satisfying meal. They also pair perfectly with grilled meats or sandwiches, lending a crunchy contrast to tender main dishes. And don’t forget that ranch dressing dip—it’s an absolute must-have sidekick for every crispy bite.
Creative Ways to Present
Present these mushrooms in a rustic wooden bowl for a casual vibe or on a sleek white platter for a more elegant touch. For parties, consider serving them on skewers with individual ranch dipping cups for easy, mess-free snacking. You could also pile them high on sliders for an exciting mushroom twist that will wow your guests.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator to maintain as much crispiness as possible. They will keep well for up to 2 days, but try to enjoy them fresh for the best texture and flavor.
Freezing
While freezing fried mushrooms isn’t ideal due to sogginess concerns, you can freeze the coated and uncooked mushrooms. Arrange them on a baking sheet in a single layer, freeze until firm, then transfer to a freezer bag. When ready, fry them straight from frozen for a freshly cooked treat anytime.
Reheating
To bring back their delightful crispness, reheat leftover fried mushrooms in a preheated oven at 400°F (200°C) for about 10 minutes. Avoid microwaving as it tends to make the coating soggy. Using a wire rack on a baking sheet helps maintain airflow and crispness during reheating.
FAQs
Can I use other types of mushrooms for this Fried Sliced Mushrooms with Ranch Recipe?
Absolutely! While white or cremini mushrooms are classic choices, you can experiment with portobello, shiitake, or oyster mushrooms. Just keep in mind that cooking times and moisture content may vary slightly with different varieties.
Is there a gluten-free option for the coating?
Yes! Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free cornmeal to keep the coating crispy and delicious without gluten.
What can I use instead of buttermilk?
If you don’t have buttermilk on hand, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes. This homemade substitute provides a similar tang and acidity that’s essential for tenderizing the mushrooms.
Can I bake these mushrooms instead of frying?
You can, but frying is key to achieving that unbeatable crispiness and golden color. Baking will yield a softer texture and won’t have quite the same crunch, but it’s a good option if you want a lighter dish.
How long do I let the mushrooms soak in buttermilk?
Let the mushrooms soak for at least 15 minutes and up to 30 minutes. This soaking step is crucial for tenderizing the mushrooms and helping the coating stick perfectly for frying.
Final Thoughts
This Fried Sliced Mushrooms with Ranch Recipe has quickly become one of my absolute favorites to whip up when craving something crispy, flavorful, and utterly satisfying. The harmony of crunchy coating and juicy mushroom, combined with a cool ranch dip, is a total crowd-pleaser. I can’t wait for you to try it and make it your go-to appetizer or snack too.
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Fried Sliced Mushrooms with Ranch Recipe
- Prep Time: 15 minutes (plus 15-30 minutes soaking time)
- Cook Time: 15 minutes
- Total Time: 30-45 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Crispy fried sliced mushrooms soaked in buttermilk and coated with a seasoned flour and cornmeal mixture, then fried to golden perfection. Served hot with a cool and tangy ranch dressing, this easy American appetizer is perfect for snacking or as a flavorful side dish.
Ingredients
Mushrooms and Soaking Liquid
- 8 oz white or cremini mushrooms, cleaned and sliced
- 1 cup buttermilk
Breading Mixture
- 1 cup all-purpose flour
- ½ cup cornmeal
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Frying and Serving
- Vegetable oil for frying (about 1 to 2 inches in pan)
- Ranch dressing, for dipping
Instructions
- Soak the Mushrooms: Place the sliced mushrooms in a bowl and pour the buttermilk over them, ensuring all slices are submerged. Let them soak for 15 to 30 minutes to tenderize and add moisture.
- Prepare the Breading: In a separate shallow bowl, combine the all-purpose flour, cornmeal, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix thoroughly to evenly distribute the spices.
- Heat the Oil: Pour vegetable oil into a large skillet or deep pan to a depth of 1 to 2 inches. Heat over medium-high heat until the oil temperature reaches 350°F (175°C), ensuring it’s hot enough for frying but not smoking.
- Coat the Mushrooms: Remove the mushrooms from the buttermilk, allowing the excess liquid to drip off. Dredge each slice in the flour mixture, gently pressing the coating onto the mushrooms for an even, crispy breading.
- Fry the Mushrooms: Carefully place the coated mushrooms into the hot oil in batches to avoid crowding. Fry for 2 to 3 minutes per side or until the mushrooms turn golden brown and have a crispy exterior.
- Drain and Serve: Remove the fried mushrooms with a slotted spoon and transfer to a paper towel-lined plate or wire rack to drain excess oil. Serve hot alongside ranch dressing for dipping to enjoy a flavorful appetizer.
Notes
- For an extra crispy coating, double-dip the mushrooms by repeating the buttermilk soak and flour dredge before frying.
- Use a slotted spoon to safely remove mushrooms from hot oil and minimize oil splashes.
- This recipe works wonderfully as an appetizer or a tasty side dish.
