Christmas Fried Sliced Mushrooms (Print Version)
# Ingredients:
→ For the Mushrooms
01 -
450 g button mushrooms, cleaned and sliced
02 -
125 g all-purpose flour
03 -
2 teaspoons garlic powder
04 -
1 teaspoon paprika
05 -
Salt and freshly ground black pepper, to taste
06 -
2 large eggs, beaten
07 -
100 g breadcrumbs or panko
08 -
Vegetable oil, for frying
→ For the Homemade Ranch Dip
09 -
120 ml mayonnaise
10 -
120 ml sour cream
11 -
1 tablespoon fresh dill, finely chopped
12 -
1 tablespoon fresh chives, finely chopped
13 -
1 garlic clove, minced
14 -
1 teaspoon lemon juice
15 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
In a mixing bowl, combine mayonnaise, sour cream, dill, chives, minced garlic, and lemon juice. Season with salt and freshly ground pepper. Stir until smooth, cover, and refrigerate until serving.
02 -
Place flour, garlic powder, paprika, salt, and pepper in a shallow dish and mix well. Add beaten eggs to a separate shallow bowl. Pour breadcrumbs or panko into another dish.
03 -
Dredge each mushroom slice first in the seasoned flour, then in the beaten eggs, and finally coat thoroughly with breadcrumbs or panko.
04 -
Heat vegetable oil in a large skillet over medium-high heat. Once hot, fry mushroom slices in batches, ensuring the pan is not overcrowded. Cook 2–3 minutes per side until golden and crisp. Transfer to a paper towel-lined plate to drain excess oil.
05 -
Arrange fried mushroom slices on a serving platter and serve immediately with the chilled ranch dip.
# Notes:
01 -
To achieve maximum crispiness, allow excess flour and egg to drip off before coating with breadcrumbs.
02 -
Serve mushrooms straight from the pan for best texture, as sitting may soften the coating.