This dish has been my go-to lately – made it like 4 times this month!

In a little kitchen just like mine, generations have shared the bounty of the earth and celebrated simple, honest food. Fried sliced mushrooms with ranch dressing fondly return us to those unplugged Sunday gatherings at the farmhouse, where laughter and stories were as plentiful as the dishes passed around the table. It’s no wonder this recipe is a staple; it connects us to the land and to each other. Everyone has their own little twist, but at its heart, this dish speaks to the comfort of familiar flavors and the joy of a harvest well-cooked. Whether you’re sitting down to supper or need something to grace your potluck platter, these golden slices are a testament to the no-nonsense deliciousness of Midwestern cooking.

These crispy little darlings are versatile as can be. Scatter them atop a fresh green salad or serve them alongside a juicy steak. If you fancy something a little heartier, pair them with a mound of buttery mashed potatoes or stir them into a warm pasta dish. And for dipping, alongside that ranch, you might want a dollop of barbecue sauce or ketchup for the youngsters.

Servings: 4

- 1 pound fresh mushrooms, wiped clean and thickly sliced
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups breadcrumbs or cracker crumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Vegetable oil for frying
- Homemade or store-bought ranch dressing for serving

1. Start by setting up your breading station: one shallow bowl with the flour seasoned with the garlic and onion powders, salt, and pepper; another with the beaten eggs; and a third one with the breadcrumbs or cracker crumbs.

2. Heat a good inch of oil in a skillet over medium-high heat until a breadcrumb sizzles when dropped in.

3. While the oil's heating, take a slice of mushroom and dust it in the flour, shaking off the excess.

4. Dip the floured mushroom into the beaten egg, ensuring it's well-coated.

5. Finally, press it into the breadcrumbs, making sure you’ve got a nice even coat. Set it aside on a plate and repeat with the rest of your slices.

6. Once the oil is hot enough, working in batches, fry the mushroom slices for about 2-3 minutes per side or until they’re golden brown and crispy.

7. Use a slotted spatula to transfer the fried mushrooms to a paper towel-lined plate to drain.

8. Serve these golden beauties warm with a generous side of ranch dressing for dipping.

- For a little extra kick, mix some cayenne or smoked paprika into the flour.
- Try panko breadcrumbs for an extra crunchy texture.
- Make it gluten-free with your favorite all-purpose gluten-free flour and gluten-free breadcrumbs.
- Watch the heat of your oil; if it's too hot, the outside will burn before the inside is done, too cool and your mushrooms will absorb too much oil and be greasy.
- Leftovers (if you have any) can be reheated in the oven to bring back a bit of that crispness.

In the spirit of those who taught us everything worth knowing about the comfort of cooking, I offer you this recipe—a simple pleasure, but one that's rich with the flavors of home.