Fried Mushrooms

Directions

1. Preheat your griddle or stovetop on high heat. Place the cast iron skillet on top and allow it to heat for 5–6 minutes. Add oil and let it get hot.

2. Rinse the mushrooms thoroughly and place them in a bowl. Pour in enough buttermilk to cover them completely and let them soak briefly.

3. In a separate bowl, combine the flour, smoked paprika, salt, garlic powder, and black pepper. Remove the mushrooms from the buttermilk and toss them in the seasoned flour mixture until well-coated. Ensure each mushroom has a thick flour layer for the best crunch.

4. Carefully place the coated mushrooms into the hot oil. Fry for about 5–6 minutes, turning as needed, until they’re golden brown and the bubbling around them slows down. This indicates they’re crispy and cooked through.

5. While the mushrooms are frying, mix together all the dipping sauce ingredients in a small bowl. Chill in the refrigerator until serving. (You can make this sauce up to 24 hours ahead; it will keep for up to a week when stored properly.)

6. Once the mushrooms are done, transfer them to a plate lined with paper towels to drain any excess oil.

7. Serve the fried mushrooms on a platter with the dipping sauce on the side. Sprinkle with chopped parsley for a fresh garnish, if desired.