Effortless Christmas Fried Mushrooms (Print Version)
# Ingredients:
→ Mushrooms Prep
01 -
Vegetable oil for frying
02 -
100 g panko or regular breadcrumbs
03 -
2 large eggs, whisked
04 -
Salt and cracked black pepper as you like
05 -
1 teaspoon paprika
06 -
2 teaspoons garlic powder
07 -
125 g plain flour
08 -
450 g button mushrooms, washed and sliced
→ Dip Stuff
09 -
Salt and pepper as needed
10 -
1 teaspoon lemon juice
11 -
1 garlic clove, smashed and chopped
12 -
1 tablespoon chives, minced
13 -
1 tablespoon dill, chopped tiny
14 -
120 ml sour cream
15 -
120 ml mayo
# Instructions:
01 -
Stir together mayo, sour cream, dill, chives, crushed garlic, and a splash of lemon juice in a bowl. Add salt and pepper, then mix again. Pop it in the fridge with a cover until you're ready for it.
02 -
In one shallow dish, stir together flour, garlic powder, paprika, salt, and pepper. Crack eggs and whisk in another bowl. Pour breadcrumbs or panko in its own dish too.
03 -
Take mushroom slices and dunk them in the flour first. Tap off extra, dip in eggs, then give them a good roll in breadcrumbs so they're all coated.
04 -
Pour oil into a big skillet and heat it up on medium-high. Cook a few mushroom slices at a time, careful not to jam the pan. Flip after 2 or 3 minutes per side so both are crispy and golden. Lay them on a plate with paper towels to catch the oil.
05 -
Pile up the crispy mushrooms on a platter and dig in right away with a scoop of cold ranch dip.
# Notes:
01 -
For crunchiest results, shake off any left on egg and flour before rolling mushrooms in breadcrumbs.
02 -
They’re best hot, so serve right out of the pan before the crunchy coating softens.