What the heck is this?
Fried Sliced Mushrooms with Ranch are your new go-to for crispy, poppable bites of savory perfection. Thinly sliced mushrooms are coated in a seasoned breading, fried until golden and crunchy, then served with cool, creamy ranch on the side. It’s part appetizer, part snack, part “I just need something salty and amazing right now” situation. Whether you’re hosting friends or treating yourself, this one hits the spot.
Why You’ll Love This Recipe
Crispy outside, tender inside—texture perfection
Totally snackable and great for sharing
Pairs ridiculously well with ranch, blue cheese, or even spicy aioli
Fast and easy to make with minimal ingredients
Vegetarian-friendly but full of umami-rich flavor
The Good Stuff You’ll Need
8 ounces white or cremini mushrooms, cleaned and sliced 1/4 inch thick
1/2 cup buttermilk
1 cup all-purpose flour
1/2 cup cornmeal (for extra crunch)
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and black pepper, to taste
Vegetable oil, for frying
Ranch dressing, for dipping
Let’s Do This
Step 1: Soak the Mushrooms
Place sliced mushrooms in a bowl and pour over the buttermilk. Let them soak for at least 15 minutes. This helps the breading stick and softens the mushrooms slightly.
Step 2: Set Up the Dredge
In a shallow dish, mix the flour, cornmeal, garlic powder, onion powder, smoked paprika, salt, and pepper.
Step 3: Bread the Mushrooms
Remove mushrooms from the buttermilk (let excess drip off) and dredge in the seasoned flour mixture. Press the coating on well so it sticks.
Step 4: Fry Until Golden
Heat about 1 inch of vegetable oil in a skillet over medium-high heat (350°F if you’re using a thermometer). Fry mushrooms in batches until golden and crisp, about 2–3 minutes per side. Don’t overcrowd the pan. Drain on a paper towel-lined plate and season with a pinch more salt right after frying.
Step 5: Dip and Devour
Serve hot with ranch dressing on the side for dipping. Watch them disappear.
Serving Suggestions
Perfect party appetizer alongside sliders or wings
Make them the crunchy topper for a big green salad
Serve with ranch, garlic aioli, or chipotle mayo for dipping options
Switch It Up
Use panko instead of cornmeal for a lighter crunch
Add cayenne to the dredge for a spicy kick
Try with portobello slices for meatier bites
Make-Ahead Tips
Not ideal for advance prep—these are best hot and fresh
You can prep the dredge and slice mushrooms ahead, but fry just before serving
If needed, reheat in a hot oven or air fryer to bring the crunch back
Questions People Actually Ask
Q: Can I air fry these instead?
A: Yes. Spray the breaded mushrooms generously with oil and air fry at 400°F for 8–10 minutes, flipping halfway.
Q: Can I skip the buttermilk?
A: You can sub milk with a splash of lemon juice or vinegar for a quick buttermilk alternative.
Q: Will this work with whole mushrooms?
A: It’s best with slices—they fry more evenly and get crispier.
Fried Sliced Mushrooms with Ranch: The Crunchy, Golden Snack You Didn’t Know You Needed
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Fried Sliced Mushrooms with Ranch are your new go-to for crispy, poppable bites of savory perfection. Thinly sliced mushrooms are coated in a seasoned breading, fried until golden and crunchy, then served with cool, creamy ranch on the side. It’s part appetizer, part snack, part “I just need something salty and amazing right now” situation. Whether you’re hosting friends or treating yourself, this one hits the spot.
Ingredients
8 ounces white or cremini mushrooms, cleaned and sliced 1/4 inch thick
1/2 cup buttermilk
1 cup all-purpose flour
1/2 cup cornmeal (for extra crunch)
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and black pepper, to taste
Vegetable oil, for frying
Ranch dressing, for dipping
Instructions
Step 1: Soak the Mushrooms
Place sliced mushrooms in a bowl and pour over the buttermilk. Let them soak for at least 15 minutes. This helps the breading stick and softens the mushrooms slightly.
Step 2: Set Up the Dredge
In a shallow dish, mix the flour, cornmeal, garlic powder, onion powder, smoked paprika, salt, and pepper.
Step 3: Bread the Mushrooms
Remove mushrooms from the buttermilk (let excess drip off) and dredge in the seasoned flour mixture. Press the coating on well so it sticks.
Step 4: Fry Until Golden
Heat about 1 inch of vegetable oil in a skillet over medium-high heat (350°F if you’re using a thermometer). Fry mushrooms in batches until golden and crisp, about 2–3 minutes per side. Don’t overcrowd the pan. Drain on a paper towel-lined plate and season with a pinch more salt right after frying.
Step 5: Dip and Devour
Serve hot with ranch dressing on the side for dipping. Watch them disappear.
Notes
Perfect party appetizer alongside sliders or wings
Make them the crunchy topper for a big green salad
Serve with ranch, garlic aioli, or chipotle mayo for dipping options
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~310 kcal per serving
- Carbohydrates: ~30g per serving
- Protein: ~5g per serving