Ingredients
For the Fried Mushrooms:
- 1 lb fresh button or cremini mushrooms, cleaned and trimmed
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 ½ cups panko breadcrumbs
- ½ cup grated Parmesan cheese (optional for extra flavor)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- Salt and pepper, to taste
- Oil, for frying (vegetable or canola)
For the Cool Ranch Dip:
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 tbsp ranch seasoning mix
- 1 tsp lemon juice
- 1 tbsp chopped fresh chives or parsley (optional)
Instructions
- Prepare the mushrooms: Pat mushrooms dry. If they are large, cut them in halves or quarters for even frying.
- Set up breading stations:
- Bowl 1: Flour mixed with a pinch of salt and pepper
- Bowl 2: Beaten eggs
- Bowl 3: Panko breadcrumbs, Parmesan, garlic powder, onion powder, paprika
- Bread the mushrooms: Dredge each mushroom in flour, dip in egg, then coat in the breadcrumb mixture. Press gently to ensure coating sticks.
- Fry the mushrooms: Heat 2–3 inches of oil in a deep pan to 350°F (175°C). Fry mushrooms in batches until golden brown and crispy, about 2–3 minutes per batch. Drain on paper towels.
- Make the ranch dip: In a small bowl, mix sour cream, mayo, ranch seasoning, and lemon juice until smooth. Stir in fresh herbs if using. Chill until ready to serve.
- Serve: Plate the crispy mushrooms with a bowl of cool ranch dip on the side and enjoy while hot!
Let me know if you’d like a baked or air fryer version too!