8 oz. whole fresh mushrooms
1/2 cup all purpose flour
1/4 teaspoon paprika
1/4 teaspoon dry mustard
1/2 teaspoon salt
dash pepper
1/2 cup buttermilk
Vegetable or Canola oil for deep frying
In a large zip lock bag, combine flour, salt, mustard, paprika and pepper. Set aside. Pour your buttermilk in a medium bowl. Dip a few mushrooms at a time in buttermilk and then place them in the dry mixture bag and shake well to coat. Heat 3 inches of oil in deep fryer or heavy saucepan to 375 degrees. Fry a few mushrooms at a time, 2 to 3 minutes, or until deep golden brown, repeat turning mushrooms over as they couple. Place mushrooms on a paper towel to drain excess oil. Serve these delicious mushrooms with ranch dressing, carrots and celery sticks.
More of Nana's recipes.
Ranch Dressing
- 1 c. sour cream
- 1/2 c. buttermilk (add 1-1/2 tsp. vinegar to milk to equal 1/2 c. if you can’t find real buttermilk)
- 1 tablespoon lemon juice
- 1 large garlic clove, minced
- 1 tablespoon dried parsley, or 3 TB. chopped fresh
- 1/2 teaspoon onion powder
- 3/4 teaspoon sea salt (or to taste)
- 1/2 teaspoon black pepper
- 1/8-1/4 teaspoon dried dill (to taste) or 1 tsp. fresh
- Combine sour cream, buttermilk, and lemon juice in a pint jar or quart mixing bowl. Shake or whisk to mix well.
- Add the remaining ingredients and shake (or whisk) again until well combined. If using a bowl, transfer to a dressing container with lid. *NOTE: If you like your dressing thicker, mix the sour cream and seasonings first, then add the buttermilk slowly until you reach the desired consistency.*
- Refrigerate one or more hours before using, and taste to adjust seasonings after dressing.
- For a thicker dip: increase sour cream by 1/4 cup (or, conversely, add more milk, a little at a time if a thinner consistency is desired).
- Shake well before each use.
