CRISPY FRIED MUSHROOMS WITH COOL RANCH DIP

Here’s a tasty recipe for Crispy Fried Mushrooms with Cool Ranch Dip 🍄🥗 — perfect as a snack or appetizer!

Ingredients

For the Mushrooms:

• 16 oz (1 lb) fresh mushrooms, cleaned and trimmed
• 1 cup all-purpose flour
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder (optional)
• 2 large eggs
• 2–3 tbsp milk
• 1–2 cups breadcrumbs (plain or panko for extra crunch)
• Oil for frying (vegetable, canola, or peanut oil)

For Cool Ranch Dip:

• ½ cup sour cream
• ¼ cup mayonnaise
• 1 tsp dried parsley
• ½ tsp dried dill
• ½ tsp onion powder
• ½ tsp garlic powder
• Salt and pepper to taste
• Optional: a squeeze of lemon juice

Instructions

1. Prepare mushrooms:
   • Pat mushrooms dry with paper towels. Remove stems if large.
2. Set up breading station:
   • Bowl 1: flour mixed with salt, pepper, and garlic powder
   • Bowl 2: beaten eggs with milk
   • Bowl 3: breadcrumbs
3. Bread mushrooms:
   • Dredge mushrooms in flour, dip in egg mixture, then coat with breadcrumbs.
4. Fry mushrooms:
   • Heat oil in a deep skillet or pan to 350°F (175°C).
   • Fry mushrooms in batches 2–3 minutes, until golden and crispy.
   • Drain on paper towels.
5. Make dip:
   • In a small bowl, mix sour cream, mayonnaise, parsley, dill, onion powder, garlic powder, salt, pepper, and optional lemon juice. Chill until ready to serve.
6. Serve:
   • Plate mushrooms hot with cool ranch dip on the side.

Tips

• For extra crunch, use panko breadcrumbs.
• Mushrooms release water while frying; make sure oil is hot and fry in small batches.
• Can bake instead of fry: 400°F (200°C) for 15–20 minutes, turning halfway.

If you want, I can give a spicy version of the dip or an oven-baked healthier version of the mushrooms.