Fried Sliced Mushrooms
Why make this recipe
Fried sliced mushrooms are a tasty and easy snack or side dish. Their crispy coating and savory flavor make them a favorite among mushroom lovers. Plus, they are quick to make, making them a perfect option for a last-minute treat. Whether you’re serving them at a party or enjoying them on your own, fried mushrooms are sure to impress.
How to make Fried Sliced Mushrooms
Ingredients:
- 12 oz fresh white or cremini mushrooms, cleaned and sliced ¼-inch thick
- 1 cup buttermilk (or regular milk with 1 tsp of vinegar)
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- Oil for frying (vegetable or canola)
- Ranch dressing (for dipping; classic pairing)
Directions:
-
Preparation: Start by cleaning the mushrooms and slicing them into ¼-inch thick pieces. This thickness ensures they cook evenly and achieve that perfect crunch.
-
Coating: In a bowl, pour the buttermilk over the sliced mushrooms. In another bowl, mix together the flour, cornstarch, garlic powder, smoked paprika, salt, black pepper, and cayenne pepper if you like a little heat. Dip each mushroom slice in the flour mixture until they are fully coated.
-
Frying: Heat oil in a frying pan over medium heat. Once the oil is hot, carefully add the coated mushrooms in batches. Fry them for about 3-4 minutes on each side or until they are golden brown and crispy. Allow them to drain on a paper towel-lined plate.
How to serve Fried Sliced Mushrooms
Serve the fried sliced mushrooms hot with ranch dressing on the side for dipping. They can also be served as a topping on burgers or salads for an extra crunch.
How to store Fried Sliced Mushrooms
If you have leftovers, let them cool completely and store them in an airtight container in the refrigerator. They are best enjoyed fresh but can last for up to 3 days in the fridge. To reheat, bake them in the oven for a few minutes to regain their crispiness.
Tips to make Fried Sliced Mushrooms
- Make sure the oil is hot enough before frying; if it’s too cold, the mushrooms will absorb too much oil and become soggy.
- Don’t overcrowd the pan while frying. This allows for even cooking and helps them stay crispy.
- Feel free to experiment with different seasonings in the flour mixture to suit your taste.
Variation
You can try adding different spices or herbs to the coating mix, such as onion powder or Italian seasoning, to change the flavor profile.
FAQs
Can I use frozen mushrooms for this recipe?
It’s best to use fresh mushrooms, as frozen ones will release water and not fry well.
What if I don’t have buttermilk?
You can combine regular milk with 1 teaspoon of vinegar and let it sit for a few minutes to make a good substitute.
Can I bake the mushrooms instead of frying?
Yes, you can bake them! Preheat the oven to 400°F (200°C) and place the coated mushrooms on a baking sheet. Bake for about 15-20 minutes, flipping halfway through, until crispy.
Fried Sliced Mushrooms
Ingredients
Method
- Start by cleaning the mushrooms and slicing them into ¼-inch thick pieces.
- In a bowl, pour the buttermilk over the sliced mushrooms.
- In another bowl, mix together the flour, cornstarch, garlic powder, smoked paprika, salt, black pepper, and cayenne pepper if you like a little heat.
- Dip each mushroom slice in the flour mixture until they are fully coated.
- Heat oil in a frying pan over medium heat.
- Once the oil is hot, carefully add the coated mushrooms in batches.
- Fry them for about 3-4 minutes on each side or until they are golden brown and crispy.
- Allow them to drain on a paper towel-lined plate.
- Serve the fried sliced mushrooms hot with ranch dressing on the side for dipping.
- They can also be served as a topping on burgers or salads for an extra crunch.
Notes
