Crispy Fried Mushrooms with Creamy Herb Dip
Serves
4–6 people (or 2 very happy snackers)
INGREDIENTS
For the Fried Mushrooms
-
1 lb (450 g) button or cremini mushrooms
-
1 cup buttermilk (or milk + 1 tbsp vinegar)
-
1 cup all-purpose flour
-
½ cup cornstarch (extra crunch!)
-
1 tsp garlic powder
-
1 tsp onion powder
-
1 tsp paprika
-
½ tsp black pepper
-
1 tsp salt
-
½ tsp cayenne pepper (optional)
-
Oil for frying (vegetable, canola, or peanut)
For the Creamy Herb Dip (Ranch-Style)
-
½ cup mayonnaise
-
½ cup sour cream
-
1 tsp lemon juice or white vinegar
-
1 tsp garlic powder
-
½ tsp onion powder
-
1 tbsp fresh parsley, finely chopped
-
1 tbsp fresh dill (or 1 tsp dried)
-
Salt & pepper to taste
-
1–2 tbsp milk (to thin, if needed)
STEP-BY-STEP INSTRUCTIONS
1. Prep the mushrooms
-
Gently wipe mushrooms clean with a damp paper towel
-
Trim stems if needed
-
If large, cut in half; small ones can stay whole
-
Pat completely dry (important for crispiness!)
2. Marinate
-
Place mushrooms in a bowl
-
Pour over buttermilk
-
Let soak 15–30 minutes
(This helps the coating stick and keeps mushrooms juicy)
3. Make the coating
In a shallow bowl, mix:
-
Flour
-
Cornstarch
-
Garlic powder
-
Onion powder
-
Paprika
-
Salt, pepper, cayenne
Whisk well to evenly distribute spices.
4. Heat the oil
-
Heat oil in a deep skillet or pot to 350°F (175°C)
-
Oil should be about 2–3 inches deep
-
Test by dropping a pinch of flour—should sizzle immediately
5. Coat the mushrooms
-
Remove mushrooms from buttermilk (let excess drip off)
-
Toss in flour mixture until fully coated
-
For extra crunch, dip again in buttermilk → flour
6. Fry
-
Fry in small batches (don’t overcrowd)
-
Cook 2–3 minutes per side, until deep golden brown
-
Use a slotted spoon to remove
-
Drain on paper towels
-
Lightly salt while hot
MAKE THE DIP
-
Combine mayonnaise, sour cream, lemon juice, and spices
-
Stir in parsley and dill
-
Adjust salt & pepper
-
Chill 15–20 minutes for best flavor
SERVING SUGGESTIONS
-
Serve hot with dip in the center (like the photo)
-
Garnish with chopped parsley
-
Add lemon wedges on the side
-
Perfect with burgers, wings, or as a game-day snack
PRO TIPS FOR PERFECT FRIED MUSHROOMS
✔ Dry mushrooms well before soaking
✔ Cornstarch = crunchier crust
✔ Keep oil at steady temp
✔ Fry in batches
✔ Eat immediately (they’re best fresh!)
