Fried Sliced Mushrooms with Ranch

1. Start by setting up your breading station: one shallow bowl with the flour seasoned with the garlic and onion powders, salt, and pepper; another with the beaten eggs; and a third one with the breadcrumbs or cracker crumbs.

2. Heat a good inch of oil in a skillet over medium-high heat until a breadcrumb sizzles when dropped in.

3. While the oil’s heating, take a slice of mushroom and dust it in the flour, shaking off the excess.

4. Dip the floured mushroom into the beaten egg, ensuring it’s well-coated.

5. Finally, press it into the breadcrumbs, making sure you’ve got a nice even coat. Set it aside on a plate and repeat with the rest of your slices.

6. Once the oil is hot enough, working in batches, fry the mushroom slices for about 2-3 minutes per side or until they’re golden brown and crispy.

7. Use a slotted spatula to transfer the fried mushrooms to a paper towel-lined plate to drain.

8. Serve these golden beauties warm with a generous side of ranch dressing for dipping.

– For a little extra kick, mix some cayenne or smoked paprika into the flour.
– Try panko breadcrumbs for an extra crunchy texture.
– Make it gluten-free with your favorite all-purpose gluten-free flour and gluten-free breadcrumbs.
– Watch the heat of your oil; if it’s too hot, the outside will burn before the inside is done, too cool and your mushrooms will absorb too much oil and be greasy.
– Leftovers (if you have any) can be reheated in the oven to bring back a bit of that crispness.

In the spirit of those who taught us everything worth knowing about the comfort of cooking, I offer you this recipe—a simple pleasure, but one that’s rich with the flavors of home.