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Fried sliced mushrooms served with ranch dressing

Fried Sliced Mushrooms with Ranch

Crispy fried sliced mushrooms coated with seasoned gluten-free flour and served with a creamy ranch dipping sauce, perfect as a snack or side dish.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Side Dish, Snack
Cuisine: American, Gluten-Free
Calories: 250
Ingredients Method Notes

Ingredients
  

For the mushrooms
  • 1 lb button or cremini mushrooms, wiped clean and sliced about 1/4-inch thick
  • 1 cup gluten-free all-purpose flour choose a blend labeled “gluten-free”
  • 1/2 cup cornmeal optional, for extra crunch
  • 2 large eggs
  • 1/4 cup milk dairy or unsweetened plant milk
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika sweet or smoked, depending on preference
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon freshly ground black pepper
  • vegetable oil for frying — neutral oils like canola, sunflower, or light olive oil
For the ranch dressing
  • 1/2 cup mayonnaise check label for gluten-free
  • 1/2 cup sour cream plain
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley or 1 tablespoon fresh, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1–2 tablespoons milk to thin, use your preferred milk

Method
 

Make the ranch dressing first
  1. In a small bowl, whisk together mayonnaise and sour cream until smooth.
  2. Stir in garlic powder, onion powder, dried dill, dried parsley, salt, and black pepper.
  3. Add milk gradually until the dressing reaches your preferred consistency.
  4. Taste and adjust with a squeeze of lemon if you like it tangier. Cover and refrigerate.
Prepare the coating stations
  1. In a shallow bowl, combine gluten-free flour, cornmeal (if using), garlic powder, paprika, salt, and black pepper. Mix well.
  2. In a separate bowl, whisk together eggs and milk until uniform.
Slice and prep the mushrooms
  1. Wipe the mushrooms clean and slice them about 1/4-inch thick.
Coat the mushrooms
  1. Dunk each mushroom slice in the egg wash, letting excess drip off, then dredge through the flour mixture.
  2. Place each coated slice on a plate and let rest for 5 minutes.
Heat the oil and fry
  1. Heat vegetable oil in a skillet to a depth of about 1/2 inch for shallow frying. Maintain oil temperature around 350°F (175°C).
  2. Fry mushrooms in small batches for 2–3 minutes per side, or until golden brown.
  3. Drain on a paper towel-lined plate.
Serve
  1. Keep finished mushrooms warm in a low oven while you finish frying other batches.
  2. Serve on a platter with chilled ranch dressing for dipping.

Notes

Variations in oil temperature or slice thickness won't ruin the dish. Aim for even slices for optimal crispiness.