Mushrooms Recipe

Prepare mushrooms

Wipe mushrooms with a damp cloth or quickly rinse and pat dry. Trim and discard tough stem ends; leave small mushrooms whole and halve larger ones so pieces are roughly uniform (about 1–1½ inches).

Set up breading stations

Place the flour (combined with 1/2 tsp of the salt and 1/4 tsp black pepper) in a shallow bowl. In a second shallow bowl, whisk the eggs with the milk (or buttermilk) until smooth. In a third bowl, combine panko, fine breadcrumbs, cornmeal (if using), garlic powder, onion powder, paprika, remaining 1/2 tsp salt and remaining 1/4 tsp black pepper; mix thoroughly.

Bread the mushrooms

Working in batches to avoid crowding, dredge each mushroom first in the seasoned flour, shaking off excess; then dip into the egg wash, allowing excess to drip; finally press into the breadcrumb mixture so pieces are well coated. Place breaded mushrooms on a wire rack set over a baking sheet. For an extra-crisp double coat, return each mushroom to the egg wash and again to the panko mixture.

Chill before frying (optional)

Chill the breaded mushrooms on the rack in the refrigerator for 15–20 minutes to help the coating adhere and prevent falling off during frying.

Heat oil

Pour vegetable oil into a deep, heavy pot or deep skillet to a depth of about 1½ inches (roughly 3–4 cups depending on pan). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb into the oil: it should sizzle and float steadily.

Fry the mushrooms

Fry the breaded mushrooms in small batches (6–8 pieces depending on size) without overcrowding for 2½–4 minutes, turning as needed, until they are golden brown and crisp. Adjust heat as necessary to maintain an oil temperature near 325–350°F so the coating browns evenly without burning.

Drain

Use a slotted spoon or spider to remove mushrooms from the oil and transfer to a wire rack set over a baking sheet or to paper towels to drain briefly. Lightly season immediately with a pinch of salt if desired. Keep warm in a 200°F (95°C) oven on a rack while you finish remaining batches.

Combine dressing

In a small bowl, whisk together mayonnaise, sour cream and buttermilk until smooth. Stir in chopped parsley, chives, dried dill, minced garlic, lemon juice, salt and pepper. Taste and adjust seasoning or consistency: add a bit more buttermilk for a thinner dressing or more sour cream/mayo for thicker.

Chill

Cover and refrigerate the ranch for at least 15 minutes to let flavors meld. Can be made up to 24 hours ahead for best flavor.

Plate

Arrange the fried mushrooms on a serving plate or basket lined with paper. Sprinkle with chopped parsley if using and serve immediately with the chilled house-made ranch in a small bowl and lemon wedges on the side for squeezing.

Storage

Leftover fried mushrooms are best reheated in a 375°F oven on a rack for 8–10 minutes to regain crispness. Ranch will keep refrigerated in an airtight container for up to 3–4 days.