🍄 Introduction
Crispy Fried Mushrooms are the perfect appetizer or snack — golden on the outside, juicy and tender on the inside. Coated in a seasoned breadcrumb crust, these bite-sized delights deliver a satisfying crunch with every bite. Paired with a cool and creamy ranch dip, they’re a crowd-pleaser for parties, game nights, or even as a special treat for yourself. Best of all, they’re quick to make and even quicker to disappear!
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🛒 Ingredients
For the Crispy Fried Mushrooms
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- 8 oz (225 g) button or cremini mushrooms, cleaned and stems trimmed
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (panko for extra crispiness)
- ½ tsp garlic powder
- ½ tsp paprika
- Salt and freshly ground black pepper, to taste
- Vegetable oil, for frying
For the Cool Ranch Dip
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tsp dried dill
- 1 tsp dried parsley
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp lemon juice
- Salt and pepper, to taste
🥄 Method of Preparation
1. Prepare the Dip
- In a small bowl, combine mayonnaise, sour cream, dill, parsley, garlic powder, onion powder, and lemon juice.
- Stir well, season with salt and pepper, then cover and refrigerate until ready to serve.
2. Prepare the Mushrooms
- Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
- Set up a dredging station: place flour in one bowl, beaten eggs in another, and breadcrumbs mixed with garlic powder, paprika, salt, and pepper in a third.
- Dredge each mushroom in flour (shake off excess), dip in egg, then coat in breadcrumbs.
- Fry mushrooms in batches for 2–3 minutes until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
🗄 Storage Method
- Refrigeration: Store fried mushrooms in an airtight container in the fridge for up to 2 days.
- Reheating: Reheat in an air fryer or oven at 375°F (190°C) for 5–6 minutes to restore crispiness.
- Freezing: Not recommended, as mushrooms may turn soggy after thawing.
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