Breaded Mushrooms Recipe

Prepare mushrooms

Wipe mushrooms clean with a damp cloth or paper towel. Trim stems if needed so mushrooms are roughly uniform size (about 1 to 1 1/2 inches). Pat dry and set aside.

Make batter

In a medium bowl whisk together 1 cup flour, 1 tablespoon cornstarch, 1 teaspoon baking powder, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt and 1/2 teaspoon black pepper. In a separate small bowl beat the egg lightly, then whisk egg into the dry mix. Gradually pour in 1 cup cold beer while whisking until a smooth, slightly thick batter forms. The batter should coat the back of a spoon; adjust with up to 2 tablespoons more flour if too thin or 1-2 tablespoons more beer if too thick. Chill batter for 10 minutes to rest.

Optional panko coating

If using panko for extra crunch, place 1 cup panko breadcrumbs in a shallow dish. After dipping mushrooms in batter, press them into panko to coat evenly. This step is optional; you can also deep-fry directly from batter for a classic beer-batter texture.

Heat oil

Pour about 1"–1.5" of vegetable oil into a heavy-bottomed pot or deep skillet (about 1 cup for a small batch). Heat oil over medium-high heat until it reaches 350°F (175°C) — test by dropping a small bit of batter: it should sizzle and rise to the surface steadily.

Fry mushrooms

Working in batches to avoid overcrowding, hold each mushroom by the stem or use a fork, dip into the beer batter allowing excess to drip off, then (if using) press into panko. Carefully lower into hot oil. Fry 2–3 minutes per side or until golden brown and crisp. Use a slotted spoon or spider to transfer fried mushrooms to a paper towel–lined plate to drain. Keep cooked mushrooms warm in a low oven (200°F / 95°C) while you finish the rest.

Season and serve

While still hot, lightly season mushrooms with a pinch of salt. Serve immediately with the avocado ranch dipping sauce.

Prepare avocado

Halve and pit the avocado. Scoop flesh into a small bowl and mash with a fork until mostly smooth with a few small chunks remaining for texture.

Combine ingredients

To the mashed avocado add 1/2 cup mayonnaise, 1/4 cup sour cream (or Greek yogurt), 2 tablespoons buttermilk, 1 tablespoon lime juice, 1/2 teaspoon minced garlic, 1 tablespoon chopped chives, 1 teaspoon chopped parsley, 1/4 teaspoon dried dill, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir until smooth and well combined. If the sauce is too thick, add additional buttermilk 1 teaspoon at a time to reach desired dipping consistency.

Adjust and chill

Taste and adjust seasoning with more salt, pepper, or lime juice as desired. For best flavor let the sauce rest in the refrigerator for 15–30 minutes to meld, but it can be served immediately. Transfer to a small bowl alongside the mushrooms.