Fried Sliced Mushrooms with Ranch Recipe
If you’re on the hunt for a crave-worthy appetizer that’s a total crowd-pleaser, look no further than Fried Sliced Mushrooms with Ranch. Imagine tender mushrooms encased in a delightfully crispy coating, with a hint of garlic and smoky paprika in every bite, all ready to dip into creamy, cool ranch dressing. Whether you’re looking to wow guests at your next get-together or just treat yourself to a comfort snack at home, this dish is pure golden perfection. Each bite delivers that irresistible combo of crunch and tang, making it impossible to stop at just one!
Ingredients You’ll Need
What makes Fried Sliced Mushrooms with Ranch so special is how each simple ingredient brings something unique to the table—whether it’s flavor, texture, or that addictive golden crunch. Here’s what you’ll need, along with a quick tip for each:
- Fresh mushrooms: White or cremini mushrooms work best; slice them evenly for perfect frying and texture.
- Buttermilk: Soaking mushrooms in buttermilk makes them extra tender and infuses subtle tang.
- All-purpose flour: The base of your crispy coating—don’t skip this for the best crunch.
- Cornstarch: Adds unbeatable lightness and that signature shattering crunch to the crust.
- Garlic powder: Gives a warm, savory backbone to each bite.
- Onion powder: Enhances the overall savoriness and rounds out the flavors.
- Smoked paprika: For a hint of smoky depth and a pop of color.
- Salt: Essential for seasoning every layer and bringing out the mushroom’s earthy notes.
- Black pepper: Lends a subtle heat that balances the richness of the fried coating.
- Vegetable oil: Neutral flavor and high smoke point make it ideal for frying.
- Ranch dressing: The ultimate creamy, tangy dip that transforms these mushrooms into an unforgettable snack.
How to Make Fried Sliced Mushrooms with Ranch
Step 1: Soak the Mushrooms
Start by placing your freshly sliced mushrooms in a bowl and pouring the buttermilk over them until they’re just covered. Let them soak for about 15 to 20 minutes. This step isn’t just about flavor—it helps the mushrooms tenderize and allows them to soak up a little tangy goodness, making the end result even more mouthwatering.
Step 2: Mix the Coating
While your mushrooms are soaking, grab another bowl and whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper. This blend is your secret weapon for that light, crispy exterior with a punch of flavor in every bite. Don’t be afraid to whisk it well so everything’s evenly distributed.
Step 3: Heat the Oil
Pour 1 to 2 inches of vegetable oil into a deep skillet or Dutch oven and begin heating it over medium-high heat. You’re aiming for 350°F—if you don’t have a thermometer, flick a little flour into the oil; it should sizzle immediately when it’s ready. Hot oil is key for that iconic, crispy finish in Fried Sliced Mushrooms with Ranch.
Step 4: Dredge the Mushrooms
Once the mushrooms have finished soaking, lift them out of the buttermilk, letting the excess drip off. Toss them straight into the flour mixture, turning to coat each slice thoroughly. For an even thicker, crunchier crust, dip them back in buttermilk and then again in the flour mixture before frying.
Step 5: Fry to Golden Perfection
Carefully lay the coated mushrooms into the hot oil in batches, avoiding overcrowding. Fry for 2 to 3 minutes per batch, flipping as needed, until they’re gloriously golden brown and crispy on all sides. Use a slotted spoon to transfer them to a plate lined with paper towels to drain any excess oil.
Step 6: Serve with Ranch
Pile the hot mushrooms high on a platter and serve immediately with plenty of ranch dressing for dipping. This is the moment where all your efforts pay off—Fried Sliced Mushrooms with Ranch are best enjoyed fresh and piping hot!
How to Serve Fried Sliced Mushrooms with Ranch
Garnishes
Take your Fried Sliced Mushrooms with Ranch to the next level by scattering over a sprinkle of chopped fresh parsley or chives. A little grated parmesan adds a savory kick, while a dusting of smoked paprika boosts both color and flavor. Don’t forget a wedge of lemon on the side for a zesty finish!
Side Dishes
These crispy bites pair perfectly with a crisp garden salad, roasted potatoes, or even as a hearty topper for a warm grain bowl. If you’re serving them as part of a party spread, try adding some crunchy crudités and extra dips—your guests will love the variety.
Creative Ways to Present
For a fun twist, skewer the mushrooms onto cocktail sticks for a playful appetizer presentation. Or, pile them into mini baskets for easy sharing at a picnic or game night. Arrange them around a bowl of ranch dipping sauce for an eye-catching centerpiece that will have everyone reaching in for seconds.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Fried Sliced Mushrooms with Ranch, store them in an airtight container in the refrigerator. They’ll keep well for up to two days, though the coating will soften a bit over time. For best results, line the container with a paper towel to absorb any extra moisture and keep that crunch.
Freezing
While these mushrooms taste best freshly fried, you can freeze leftovers if needed. Arrange cooled mushrooms in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to a month—just know the texture won’t be quite as crispy after thawing.
Reheating
To recapture as much crunch as possible, reheat Fried Sliced Mushrooms with Ranch in an air fryer or a hot oven. Spread them out on a baking sheet and warm at 375°F for 7 to 10 minutes, flipping once. Avoid microwaving, as it can make them soggy.
FAQs
Can I use a different type Appetizer, Snack
Absolutely! While white or cremini mushrooms are classic for this recipe, you can experiment with portobello, shiitake, or even oyster mushrooms for a unique twist on Fried Sliced Mushrooms with Ranch. Just be sure to slice them evenly for even cooking.
Is there a dairy-free alternative to buttermilk?
Yes! For a dairy-free version, simply mix your favorite plant-based milk with a splash of lemon juice or vinegar to mimic buttermilk’s tangy flavor. Let it sit for a few minutes before soaking the mushrooms.
Can I bake instead of fry the mushrooms?
While baking won’t produce quite the same shatteringly crisp texture, you can bake the coated mushrooms on a greased baking sheet at 425°F for 15 to 20 minutes, flipping halfway through. They’ll still taste delicious, especially when dipped in ranch!
How do I keep the coating from falling off?
The key is letting the excess buttermilk drip off before dredging, and pressing the flour mixture firmly onto each slice. For extra insurance, try double-dipping: buttermilk, flour, buttermilk again, then flour again before frying.
What’s the best way to serve Fried Sliced Mushrooms with Ranch at a party?
Serve them hot on a platter with a big bowl of ranch dressing and plenty of toothpicks for easy grabbing. They’re also fantastic as a topping for sliders or tucked into wraps for a fun, handheld treat.
Final Thoughts
There’s just something magical about the contrast of crispy, golden mushrooms and cool, tangy ranch—Fried Sliced Mushrooms with Ranch is a dish I keep coming back to, and I think you will too. It’s the kind of recipe that feels a little bit special, whether you’re sharing with friends or indulging solo. Give it a try and let the snacking begin!
Print
Fried Sliced Mushrooms with Ranch Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crispy, golden fried sliced mushrooms soaked in buttermilk and coated with a seasoned flour mixture, served hot with creamy ranch dipping sauce. This easy appetizer boasts a crunchy texture and savory flavor, perfect for parties or snack time.
Ingredients
Mushrooms and Soaking
- 8 ounces fresh mushrooms (white or cremini), cleaned and sliced
- 1 cup buttermilk
Coating
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Frying and Serving
- Vegetable oil for frying
- Ranch dressing for dipping
Instructions
- Soak Mushrooms: Place the sliced mushrooms in a bowl and cover with buttermilk. Allow them to soak for 15 to 20 minutes, which tenderizes the mushrooms and enhances their flavor.
- Prepare Coating Mixture: In a separate bowl, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper until well combined.
- Heat Oil: Pour 1 to 2 inches of vegetable oil into a deep skillet or Dutch oven and heat it to 350°F (175°C) to ensure proper frying temperature.
- Coat Mushrooms: Remove mushrooms from the buttermilk, letting the excess drip off, then dredge them thoroughly in the flour mixture until fully coated.
- Fry Mushrooms: Carefully place the coated mushrooms in the hot oil in batches, frying for 2 to 3 minutes while flipping occasionally until they are golden brown and crispy.
- Drain and Serve: Transfer the fried mushrooms to a paper towel-lined plate to drain excess oil. Serve immediately with ranch dressing on the side for dipping.
Notes
- For extra crunch, double-dip the mushrooms by dipping them again in buttermilk and the seasoned flour mixture before frying.
- These mushrooms are best served immediately while crispy but can be reheated in an air fryer to retain texture.
- Use cremini mushrooms for a deeper flavor or white mushrooms for a milder taste.
- Maintain oil temperature to avoid greasy mushrooms.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1/4 batch
- Calories: 260
- Sugar: 2 g
- Sodium: 370 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 5 mg
