Golden, crispy fried mushrooms with a juicy interior, served with a creamy, tangy cool ranch dip—perfect for snacking, parties, or appetizers.

1 pound button or cremini mushrooms, cleaned and stems trimmed

½ cup all-purpose flour

1 tsp paprika

½ tsp salt

½ tsp black pepper

2 eggs

2 tbsp milk

1 cup seasoned breadcrumbs (Panko or regular)

Oil for frying

½ cup mayonnaise (for dip)

½ cup sour cream or Greek yogurt (for dip)

1 tbsp dry ranch seasoning mix (for dip)

1–2 tbsp milk or buttermilk (for dip)

1 tbsp chopped fresh herbs (optional: chives or parsley, for dip)

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Clean mushrooms and pat them dry.
Set up a breading station with three bowls: one with flour, paprika, salt, and pepper; one with beaten eggs and milk; and one with breadcrumbs.
Dredge each mushroom in flour, dip in egg wash, and coat with breadcrumbs.
Heat 1–2 inches of oil in a skillet to 350°F (175°C).
Fry mushrooms in batches, 2–3 minutes per side, until golden and crisp.
Drain on paper towels.
To make dip, whisk together mayonnaise, sour cream/yogurt, ranch seasoning, and milk until smooth. Stir in herbs if using.
Serve fried mushrooms hot with ranch dip.