Ohhh yes — crispy, juicy mushrooms dipped in a cool, creamy ranch? That’s a snack attack waiting to happen. Whether you’re roasting, air frying, or battering them up, this combo hits all the right notes: earthy, tangy, herby, and addictive.
Here’s how to make a killer version:
Crispy Mushrooms with Cool Ranch Dip
For the Mushrooms:
Ingredients:
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16 oz (1 lb) mushrooms (button, cremini, or baby bella)
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1 cup breadcrumbs (panko = extra crunch)
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½ cup grated parmesan (optional but delish)
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1 tsp garlic powder
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1 tsp paprika
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Salt & pepper to taste
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2 eggs, beaten (or use buttermilk for a tangy vibe)
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Optional: flour for dredging
Instructions:
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Clean mushrooms with a damp cloth or paper towel. Trim stems if needed.
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Set up a breading station: flour (optional) → egg → seasoned breadcrumbs + parmesan.
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Coat mushrooms: Dip in egg, then roll in breadcrumb mix. Press gently to stick.
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Bake at 425°F for 20–25 mins, air fry at 375°F for 12–15 mins, or pan-fry until golden and crisp.
For the Cool Ranch Dip:
Ingredients:
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½ cup sour cream
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¼ cup mayo
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1 tbsp lemon juice or white vinegar
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1 tsp dried dill
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½ tsp garlic powder
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½ tsp onion powder
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Salt & pepper to taste
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Optional: fresh chopped chives or parsley
Instructions:
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Mix everything together in a bowl until smooth.
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Chill for at least 15–30 minutes for flavors to develop.
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Taste and adjust seasoning—add a splash of buttermilk if you want it thinner.
Serve It Up:
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Pile up the mushrooms and serve hot with a generous bowl of that ranch.
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Great for parties, game day, or just snacking like royalty.
Want to make it vegan? Or do a spicy buffalo twist instead of ranch? I can remix this recipe however you want