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Ingredients
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Mushroom Preparation
Ranch Dipping Sauce
Method
Mushroom Preparation
- 1
Clean the Mushrooms
Gently wipe the button mushrooms with a damp cloth to remove any dirt. Do not soak them in water as they can absorb moisture.
- 2
Make the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and paprika. Mix well until combined.
- 3
Prepare the Buttermilk Mixture
In another bowl, pour the buttermilk. This will be used to coat the mushrooms before dredging them in the dry mixture.
- 4
Heat the Oil
In a large, deep frying pan, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C). You can test it by dropping a small amount of batter into the oil; it should sizzle and rise to the surface.
- 5
Coat the Mushrooms
Dip each mushroom into the buttermilk, allowing the excess to drip off, then dredge it in the flour mixture, ensuring it’s well coated.
- 6
- 7
Ranch Dipping Sauce
- 8
Combine Ingredients
In a mixing bowl, combine the mayonnaise, sour cream, dried dill weed, garlic powder, onion powder, salt, black pepper, and lemon juice.
- 9
Mix Well
Stir the mixture until smooth and well combined. Adjust seasoning to taste.
- 10
Chill and Serve
Refrigerate the ranch dipping sauce for at least 30 minutes before serving to allow the flavors to meld together.