Craving something crispy, savory, and irresistibly snackable? Look no further than Fried Sliced Mushrooms with Ranch! These golden bites deliver the perfect balance of texture and flavor, pairing the earthiness of mushrooms with the creamy tang of ranch dressing. Whether you’re hosting a party or simply in need of a flavorful appetizer, this dish will have everyone coming back for more.
Ingredients
Here’s what you’ll need to make these crispy Fried Sliced Mushrooms with Ranch:
For the mushrooms:
-
1 pound (450g) fresh white or cremini mushrooms
-
1 cup buttermilk (or whole milk with 1 tbsp vinegar)
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
1 teaspoon smoked paprika
-
½ teaspoon black pepper
-
½ teaspoon salt
For the coating:
-
1 ½ cups all-purpose flour
-
½ cup cornstarch
-
1 teaspoon baking powder
-
½ teaspoon cayenne pepper (optional for heat)
-
Additional salt and pepper to taste
frying:
-
Vegetable oil or canola oil (for deep frying – about 3–4 cups depending on your pot size)
For serving:
-
1 cup ranch dressing (store-bought or homemade)
-
Fresh parsley or chives for garnish (optional)
Required Kitchen Tools
To make Fried Sliced Mushrooms with Ranch, you’ll need the following kitchen tools:
-
Sharp knife and cutting board
-
Mixing bowls (2–3)
-
Whisk or fork
-
Tongs or slotted spoon
-
Paper towels or a wire rack
-
Deep fryer or heavy-bottomed pot
-
Kitchen thermometer (optional but helpful for oil temperature)
Step-by-Step Preparation Instructions
1: Prepare the Mushrooms
Wash the mushrooms gently and pat them dry with a clean towel. Remove the stems if desired, then slice them into ¼-inch thick pieces. Try to keep the slices uniform for even cooking.
2: Marinate in Buttermilk
In a large bowl, combine the buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Add the sliced mushrooms and gently toss to coat. Let them marinate for at least 15–30 minutes. This step enhances flavor and helps the coating adhere.
3: Mix the Dry Coating
In another bowl, whisk together the flour, cornstarch, baking powder, cayenne (if using), and a pinch of salt and pepper. This dry mix creates that signature crunchy texture.
4: Heat the Oil
Pour the vegetable oil into a deep pot or fryer and heat it to 350°F (175°C). Use a kitchen thermometer if available to maintain the correct temperature throughout frying.
5: Dredge the Mushrooms
Remove the mushroom slices from the buttermilk marinade, allowing excess to drip off. Dredge each slice in the flour mixture, pressing slightly to coat evenly. For extra crunch, repeat this step for a double coating.
6: Fry in Batches
Using tongs or a slotted spoon, carefully place a few coated mushroom slices into the hot oil. Fry in small batches to avoid crowding the pot. Cook for 2–3 minutes or until golden brown and crispy.
Step 7: Drain and Rest
Transfer the fried mushrooms to a paper towel-lined plate or a wire rack to drain excess oil. Sprinkle lightly with salt while still hot for extra flavor.
8: Serve with Ranch
Serve the crispy mushrooms warm with a generous side of ranch dressing for dipping. Garnish with chopped parsley or chives if desired.
Helpful Tips for Making Fried Sliced Mushrooms with Ranch
1. Choose the Right Mushrooms:
Cremini and white button mushrooms are ideal due to their firm texture and mild flavor. Avoid overly watery varieties like portobello slices, which can release too much moisture during frying.
2. Don’t Skip the Marination:
Soaking in buttermilk not only tenderizes the mushrooms but also infuses flavor and makes the final product crispier.
3. Maintain Oil Temperature:
If the oil is too cool, the mushrooms will absorb it and become greasy. If too hot, they may burn quickly. Try to stay around 350°F (175°C).
4. Use Cornstarch for Extra Crunch:
Combining flour with cornstarch results in a light, airy crunch that’s perfect for fried foods.
5. Double Coat for Thick Crispiness:
For an ultra-crispy finish, dredge the mushrooms twice — dip them back into the buttermilk, then the flour mix again.
6. Drain Properly:
Let fried mushrooms rest on a wire rack rather than stacking them. This prevents sogginess.
7. Spice It Up:
Add chili powder, cayenne, or a dash of hot sauce to the buttermilk for a spicy twist.
Nutritional Value (Per Serving – approx. 6 servings)
Please note that nutritional values may vary based on ingredients and frying methods.
-
Calories: 280
-
Fat: 17g
-
Carbohydrates: 28g
-
Protein: 5g
-
Fiber: 2g
-
Sodium: 420mg
-
Sugar: 2g
Includes 1–2 tablespoons of ranch dressing per serving.
If you prefer a lighter version, consider air frying the mushrooms with a light oil spray and serving with a low-fat ranch dip.
Why You’ll Love Fried Sliced Mushrooms with Ranch
Crispy on the outside, juicy on the inside, and bursting with umami, these Fried Sliced Mushrooms with Ranch are more than just a snack—they’re a flavor experience. The rich, earthy flavor of mushrooms meets the creamy tang of ranch dressing in a way that’s both comforting and addictively delicious. This recipe is perfect for:
-
Game day appetizers
-
Casual gatherings or parties
-
Meatless Mondays
-
Savory snack cravings
-
Pairing with burgers or grilled dishes
They’re also vegetarian-friendly and easy to customize. Want to go gluten-free? Use a gluten-free flour blend. Looking for a spicy kick? Add extra cayenne or dip in buffalo ranch.
Conclusion: Try This Irresistible Snack Today!
If you’re searching for the perfect crunchy bite with bold flavor and creamy contrast, Fried Sliced Mushrooms with Ranch checks every box. They’re easy to make, quick to prepare, and always a crowd-pleaser. Whether you serve them as a side, snack, or star appetizer, one thing’s for sure—they won’t last long on the plate.