For the Fried Mushrooms
Ingredients:
1 lb button mushrooms, cleaned and sliced
1 cup all-purpose flour
2 large eggs
½ cup milk (whole preferred)
1½ cups breadcrumbs (panko for extra crunch or regular)
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
Salt & pepper to taste
Oil for frying (vegetable or canola)
Instructions:
1. Prep the Breading Stations
Bowl 1: Flour seasoned with garlic powder, onion powder, salt, pepper, and paprika.
Bowl 2: Eggs beaten with milk.
Bowl 3: Plain or seasoned breadcrumbs.
2. Bread the Mushrooms
Dredge mushroom slices in flour → then egg mixture → then breadcrumbs.
Press breadcrumbs on firmly for extra crispiness.
3. Fry
Heat 2 inches of oil to 350°F (175°C) in a deep skillet or pot.
Fry mushrooms in batches (don’t overcrowd) until golden brown and crispy, ~2–3 minutes per side.
Remove and drain on paper towels. Season lightly with salt while hot.
Cool Ranch Dip
Ingredients:
½ cup sour cream
¼ cup mayonnaise
1 tsp dried dill
1 tsp dried parsley
½ tsp garlic powder
½ tsp onion powder
1 tsp lemon juice or vinegar
Salt and pepper to taste
Optional: 1–2 tbsp buttermilk to thin it out
Dip Instructions:
1. Mix all ranch ingredients in a bowl until smooth.
2. Let it chill in the fridge for 15+ minutes before serving (for best flavor).
Leave a Comment