You’re going to fall in love with Fried Sliced Mushrooms with Ranch—they are irresistibly crispy on the outside, tender on the inside, and absolutely perfect for dipping. This recipe transforms everyday mushrooms into golden bites of savory goodness, paired with the cool, creamy tang of ranch dressing. Whether you’re hosting a game night, craving a party snack, or just want a vegetarian appetizer that everyone will fight over, these fried mushrooms are guaranteed to disappear fast!
Ingredients You’ll Need
This recipe for Fried Sliced Mushrooms with Ranch keeps things refreshingly simple, proving that a handful of well-chosen ingredients can deliver big on flavor and texture. Each item has a crucial role to play—some ensure crunch, some season each bite, and others create the irresistible dipping match made in heaven.
- Fresh mushrooms (8 ounces, sliced 1/4-inch thick): Choose white button or cremini for their tender bite and ability to soak up all that creamy buttermilk.
- Buttermilk (1 cup): Softens the mushrooms while adding tang and helping the coating stick perfectly.
- All-purpose flour (1 cup): Lays the foundation for a delightfully crunchy crust.
- Cornstarch (1/2 cup): Ensures your mushroom slices fry up ultra-light and shatteringly crisp.
- Garlic powder (1 teaspoon): Infuses the coating with irresistible savory depth.
- Onion powder (1/2 teaspoon): Rounds out the flavor and draws out the natural earthiness of the mushrooms.
- Paprika (1/2 teaspoon): Offers a gentle warmth and that beautiful golden color.
- Salt (1/2 teaspoon): Brings out all the other flavors—don’t skip it!
- Black pepper (1/4 teaspoon): Adds subtle heat and balance.
- Vegetable oil (for frying): Use a high-smoke-point oil for perfectly crisp results.
- Ranch dressing (for dipping): No explanation needed—this is the cool and creamy partner that makes the dish sing!
How to Make Fried Sliced Mushrooms with Ranch
Step 1: Soak the Mushrooms
Start with the freshest mushrooms you can find, washing and slicing them to about a quarter-inch thick. Place them in a bowl, pour the buttermilk over top, and give them a gentle stir. The buttermilk works its magic to tenderize and flavor the mushrooms, and it’s best to let them soak for at least 15 minutes. This quick bath is the secret to that fabulous coating that won’t slip off when the mushrooms hit the oil later.
Step 2: Mix the Dry Coating
In a separate bowl, combine the flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. This blend is what creates that signature crispy shell unique to Fried Sliced Mushrooms with Ranch. The addition of cornstarch is essential—it delivers a lighter, crunchier bite that really sets these mushrooms apart from any other fried snack.
Step 3: Heat the Oil
Pour about two inches of vegetable oil into a deep skillet or saucepan and set it over medium-high heat. Use a thermometer if you have one—350°F is the goal here to achieve that golden, even fry. Give the oil a few minutes to come up to temperature so every batch of mushrooms fries up perfectly without absorbing excess oil.
Step 4: Coat and Dredge
One by one, remove the mushroom slices from their buttermilk bath, letting any extra liquid drip off. Toss them into the flour and spice mixture, making sure every single surface gets a good, even coat. Don’t be afraid to press them in a bit so the crunchy coating clings well—this is the step that guarantees perfect texture in your Fried Sliced Mushrooms with Ranch.
Step 5: Fry in Batches
Working in batches, add the coated mushroom slices to the hot oil. Make sure they’re not overcrowded so the temperature stays steady and the slices don’t stick together. Fry them for 2 to 3 minutes per side, turning as needed, until they’re beautifully golden brown and crisp. Transfer each batch to a paper towel–lined plate to drain off excess oil, keeping the mushrooms irresistibly crisp.
Step 6: Serve Hot with Ranch
Once all the mushrooms are fried and drained, pile them onto a serving plate and serve immediately with plenty of ranch dressing. The contrast of hot, crunchy mushrooms and the cool, creamy dip is what makes Fried Sliced Mushrooms with Ranch such an unstoppable appetizer!
How to Serve Fried Sliced Mushrooms with Ranch
Garnishes
A little extra love goes a long way! Sprinkle your platter with chopped fresh parsley or chives for a vibrant pop of color, or try a dusting of smoked paprika or flaked sea salt just before serving. These small touches bring added freshness and flavor that highlight each bite of Fried Sliced Mushrooms with Ranch.
Side Dishes
These mushrooms are stars on their own, but you can round them out with cool, crisp sides like a simple mixed green salad, classic coleslaw, or even roasted potatoes. At parties, they’re right at home next to sliders, wings, or a spread of assorted dips and veggies—the perfect way to keep everyone munching and happy.
Creative Ways to Present
Think beyond the platter! Serve Fried Sliced Mushrooms with Ranch in parchment cones for easy party snacking, or layer them over a bed of greens for an irresistible warm salad. For a fun twist, skewer them on toothpicks with cherry tomatoes and mini mozzarella balls—an interactive appetizer everyone will love.
Make Ahead and Storage
Storing Leftovers
If you miraculously have any leftovers, let them cool completely before transferring them to an airtight container. Pop them in the fridge, where they’ll stay crispy and delicious for up to 2 days. Just make sure not to stack them too tightly so the coating doesn’t go soggy!
Freezing
While Fried Sliced Mushrooms with Ranch are best enjoyed fresh, you can freeze them in a single layer on a baking sheet before transferring to a zip-top bag. This helps maintain their texture when reheated. Freeze for up to 1 month and always reheat directly from frozen for the best crunch.
Reheating
For the crispiest results, reheat the mushrooms in a preheated oven at 375°F for 5 to 7 minutes. Spread them out on a wire rack or baking sheet so the hot air circulates evenly. Avoid microwaving, as it can turn the coating soggy and limp—these deserve to stay crunchy!
FAQs
Can I use other types of mushrooms?
Absolutely! White button and cremini mushrooms work perfectly, but feel free to try portobello, shiitake, or even oyster mushrooms for a twist. Just make sure to slice them to a similar thickness for even cooking.
What oil is best for frying?
Neutral oils like vegetable, canola, or peanut oil work great for frying since they can handle high heat without imparting extra flavors. Olive oil isn’t recommended for deep frying due to its low smoke point.
Is there a dairy-free option?
Yes! Substitute unsweetened plant-based milk (like soy or almond) with a splash of lemon juice for tang—this creates a quick buttermilk alternative so you can still get that lovely coating.
Can I make Fried Sliced Mushrooms with Ranch gluten-free?
Absolutely. Swap the all-purpose flour for a gluten-free flour blend and double-check that your cornstarch is certified gluten-free. The technique and flavor stay just as scrumptious.
What should I do if my coating isn’t sticking?
If the coating falls off, make sure the mushrooms are well-soaked in buttermilk and that you shake off excess before dredging in flour. Press the flour mixture firmly onto each slice, and let them rest a few minutes before frying to help the coating adhere.
Final Thoughts
If you love bold flavor, crave crunch, and agree that almost everything is better dipped in ranch, you have to try Fried Sliced Mushrooms with Ranch! This playful, crowd-pleasing recipe is destined to become a new favorite whenever you’re craving a little something crispy and fun. Fire up that skillet and let the snacking begin!
Print
Fried Sliced Mushrooms with Ranch Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
These Fried Sliced Mushrooms with Ranch are a crispy and flavorful appetizer perfect for any occasion. The mushrooms are coated in a seasoned flour mixture and fried to golden perfection, then served with creamy ranch dressing for dipping. They make a great party snack or starter for a meal.
Ingredients
Fried Sliced Mushrooms:
- 8 ounces fresh mushrooms (sliced 1/4-inch thick)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- vegetable oil for frying
For Serving:
- ranch dressing (for dipping)
Instructions
- Prepare the Mushrooms: Place the sliced mushrooms in a bowl and pour the buttermilk over them. Let them soak for at least 15 minutes.
- Coat the Mushrooms: In a separate bowl, whisk together flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper.
- Fry the Mushrooms: Heat vegetable oil in a skillet, dredge mushrooms in flour mixture, and fry until golden brown and crispy.
- Drain and Serve: Transfer fried mushrooms to a paper towel–lined plate to drain. Serve hot with ranch dressing for dipping.
Notes
- For extra flavor, add a pinch of cayenne to the flour mixture.
- Best served immediately but can be reheated in the oven at 375°F for 5–7 minutes.
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