Craving a crispy, flavorful snack? Fried Sliced Mushrooms with Ranch are the perfect treat! These golden-brown, crunchy mushrooms paired with creamy ranch dressing are ideal for game nights, parties, or casual snacking. This fried sliced mushrooms with ranch recipe is quick, easy, and transforms simple ingredients into a crowd-pleasing dish that’s sure to impress!
Why You’ll Love Fried Sliced Mushrooms with Ranch
- Quick and Easy: Ready in under 30 minutes with minimal effort.
- Crispy Delight: Golden crust with a tender mushroom center.
- Pantry-Friendly: Uses common ingredients you likely have on hand.
- Versatile: Perfect as an appetizer, snack, or side dish.
- Flavor-Packed: Ranch dressing enhances the savory, umami-rich mushrooms.
Ingredients for Fried Sliced Mushrooms with Ranch
Here’s what you need for this fried sliced mushrooms with ranch recipe (serves 4):
Main Ingredients:
- 1 lb (450g) fresh mushrooms (button or cremini), sliced ¼-inch thick
- 1 cup (120g) all-purpose flour
- 1 cup (120g) panko breadcrumbs
- 2 large eggs (100g)
- 1 tsp (3g) garlic powder
- 1 tsp (3g) onion powder
- 1 tsp (3g) paprika
- Salt and pepper to taste
- Vegetable or canola oil for frying
- ½ cup (120ml) ranch dressing for serving
Equipment
- Large skillet or deep fryer
- Three shallow bowls
- Slotted spoon
- Baking sheet with paper towels
Ingredient Tips
- Choose firm, fresh mushrooms for the best texture.
- Use panko breadcrumbs for maximum crunch.
- Sift flour to avoid clumps in the coating.
- Keep oil at a steady 350°F (175°C) for crispiness.
- Opt for a thick ranch dressing for better dipping.
Directions for Fried Sliced Mushrooms with Ranch
Let’s make this fried sliced mushrooms with ranch recipe—crispy, savory, and delicious!
Prepare the Mushrooms
- I clean 1 lb mushrooms with a damp cloth and slice them evenly into ¼-inch thick pieces.
Set Up Dredging Station
- In one bowl, I place 1 cup flour. In a second bowl, I beat 2 eggs. In a third bowl, I mix 1 cup panko breadcrumbs, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, salt, and pepper.
Coat the Mushrooms
- I dip each mushroom slice in flour, shaking off excess, then in the eggs, letting excess drip off, and finally press into the breadcrumb mixture for an even coating.
Heat the Oil
- In a large skillet, I heat ½ inch of vegetable oil to 350°F (175°C), ensuring enough oil to submerge the mushrooms.
Fry the Mushrooms
- I fry the coated mushrooms in batches, avoiding overcrowding, for 3–4 minutes until golden and crispy, turning once for even cooking.
Drain and Serve
- I transfer the fried mushrooms to a paper towel-lined baking sheet to drain excess oil. I serve them warm with ½ cup ranch dressing for dipping.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 10–15 minutes
- Total Time: 25–30 minutes
- Servings: 4
- Calories: ~250 kcal per serving (without ranch)
- Macros per Serving: 30g carbs, 6g protein, 12g fat, 2g fiber
Variations
Try these twists on this recipe:
- Spicy Kick: Add ½ tsp cayenne pepper to the breadcrumbs, inspired by LaylaCooks’ Mexican Street Corn Brussels Sprouts.
- Cheesy Crust: Mix 2 tbsp grated Parmesan into the breadcrumbs.
- Herb-Infused: Add 1 tsp dried thyme or oregano to the coating.
- Air Fryer Option: Coat as directed and air fry at 375°F (190°C) for 12–15 minutes, shaking halfway.
- Spicy Ranch: Stir 1 tsp sriracha into the ranch dressing.
Serving Ideas:
- Pair with LaylaCooks’ Hibiscus Iced Tea for a refreshing drink.
- Serve with LaylaCooks’ Feta Watermelon Cucumber Salad for a light side.
- Enjoy with LaylaCooks’ Pumpkin Scones for a fun spread.
Storage
I store cooled leftovers in an airtight container in the fridge for up to 3 days. For freezing, I freeze fried mushrooms in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To reheat, I bake at 400°F (200°C) for 8–10 minutes to restore crispiness.
Serving Tips
- Presentation: Arrange on a platter with a bowl of ranch for dipping.
- Garnish: Sprinkle with fresh parsley for a pop of color.
- Pairing: Serve with LaylaCooks’ Sweet Potato Toast or a crisp salad.
- Portion Size: About ¼ lb mushrooms per serving.
- Occasions: Perfect for game nights, parties, or casual snacks.
FAQs
Can I use other types of mushrooms?
Yes, try portobello or shiitake for a richer flavor.
What can I use instead of ranch dressing?
Pair with blue cheese, honey mustard, or spicy aioli.
Can I make these gluten-free?
Use gluten-free flour and breadcrumbs for a gluten-free version.
Can I air fry these mushrooms?
Yes, air fry at 375°F (190°C) for 12–15 minutes, shaking halfway.
How do I keep the mushrooms crispy?
Fry at 350°F (175°C) and avoid overcrowding; reheat in the oven.
More Delicious Appetizer Recipes You’ll Love
- Crispy Parmesan Asparagus Sticks
- Air Fryer Eggplant Asian Style
- Smoked Mexican Street Corn Dip
- Leftover Mashed Potato Cheese Puffs
Conclusion
Fried Sliced Mushrooms with Ranch are a crispy, flavorful treat perfect for any occasion. This fried sliced mushrooms with ranch recipe is easy to make and delivers a delightful crunch with every bite. Try this recipe and elevate your snack game!
Fried Sliced Mushrooms with Ranch
Ingredients
Main Ingredients:
- 1 lb 450g fresh mushrooms (button or cremini), sliced ¼-inch thick
- 1 cup 120g all-purpose flour
- 1 cup 120g panko breadcrumbs
- 2 large eggs 100g
- 1 tsp 3g garlic powder
- 1 tsp 3g onion powder
- 1 tsp 3g paprika
- Salt and pepper to taste
- Vegetable or canola oil for frying
- ½ cup 120ml ranch dressing for serving
Instructions
Prepare the Mushrooms
- I clean 1 lb mushrooms with a damp cloth and slice them evenly into ¼-inch thick pieces.
Set Up Dredging Station
- In one bowl, I place 1 cup flour. In a second bowl, I beat 2 eggs. In a third bowl, I mix 1 cup panko breadcrumbs, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, salt, and pepper.
Coat the Mushrooms
- I dip each mushroom slice in flour, shaking off excess, then in the eggs, letting excess drip off, and finally press into the breadcrumb mixture for an even coating.
Heat the Oil
- In a large skillet, I heat ½ inch of vegetable oil to 350°F (175°C), ensuring enough oil to submerge the mushrooms.
Fry the Mushrooms
- I fry the coated mushrooms in batches, avoiding overcrowding, for 3–4 minutes until golden and crispy, turning once for even cooking.
Drain and Serve
- I transfer the fried mushrooms to a paper towel-lined baking sheet to drain excess oil. I serve them warm with ½ cup ranch dressing for dipping.
Notes
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