Ingredients
Scale
- 500 grams (about 1 pound) fresh white or cremini mushrooms, cleaned and trimmed
- 1 cup all-purpose flour (for a gluten-free option, substitute with rice flour or chickpea flour)
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 cup cold sparkling water (helps make the batter light and crispy)
- Vegetable oil or sunflower oil for frying (enough for deep frying)
- For the sauce ranch maison:
- 1/2 cup mayonnaise (use Greek yogurt for a lighter twist)
- 1/4 cup sour cream
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon fresh dill, chopped (optional but adds lovely aroma)
- 1 garlic clove, minced
- 1 teaspoon lemon juice
- Salt and freshly ground black pepper to taste
Instructions
- Begin by preparing your mushrooms. Gently wipe them clean with a damp cloth or paper towel to remove any dirt. Avoid washing them under running water, as mushrooms absorb moisture easily and this can affect the batter’s crispiness.
- In a large bowl, whisk together the flour, baking powder, garlic powder, smoked paprika, salt, and black pepper. These spices give the batter a subtle but memorable depth that Mama Lou swore by.
- Slowly pour in the cold sparkling water while whisking until you get a smooth, slightly thick batter that coats the back of a spoon. The carbonation in the sparkling water is what gives these champignons their irresistible crunch.
- Heat your frying oil in a deep pan or fryer to about 180°C (350°F). Use enough oil so the mushrooms can float and cook evenly.
- Dip each mushroom into the batter, letting any excess drip off gently, then carefully lower it into the hot oil. Fry in batches to avoid overcrowding, which can lower the oil temperature and make the mushrooms soggy instead of crisp.
- Fry the mushrooms for about 3-4 minutes, turning occasionally, until they are golden brown and crispy. The smell alone will remind you of those afternoons at Mama Lou’s kitchen, where the air was thick with the scent of fried goodness.
- Use a slotted spoon to remove the mushrooms and place them on a plate lined with paper towels to drain excess oil. Season immediately with a tiny pinch of salt while still hot for extra flavor.
- While the mushrooms are frying, prepare the sauce ranch maison. In a small bowl, mix together mayonnaise, sour cream, chives, parsley, dill, minced garlic, lemon juice, salt, and pepper. Taste and adjust seasoning. This sauce is fresh, creamy, and herbaceous—the perfect partner to the crispy mushrooms.
- Serve the champignons frits croustillants warm with a generous bowl of the ranch sauce on the side. Watching the sauce disappear as everyone dips their mushrooms is one of my favorite moments to share with family and friends.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
