These fried mushrooms are coated in a light and crispy seasoned beer batter, then deep fried to golden brown perfection. The ultimate party snack that’s always a huge hit!
When I’m entertaining, I like to serve a variety of hearty appetizers such as potato skins, baked chicken wings, and these irresistible crispy mushrooms.
I happen to love mushrooms, whether they’re sauteed, roasted or grilled, I can’t get enough. One of my all time favorite ways to enjoy these veggies is by making fried mushrooms. That crispy outer coating and tender inside just can’t be beat, and this recipe is surprisingly easy to make.
How to clean mushrooms
The best way to clean mushrooms is to use a damp paper towel to gently rub each mushroom. You can also rinse your mushrooms in a colander, but be sure to rinse them briefly; do not soak them in water. Slice the very ends off the mushrooms off. You can tell what part of the mushroom to cut off because the end is often harder than the rest of the mushroom and may have a yellowish color. Once the ends are cut off, you’re ready to use your mushrooms.
How do you make fried mushrooms?
Start with whole mushrooms and coat them in flour. Then the mushrooms are ready for a dip in a batter made of flour, beer and seasonings. Once the mushrooms are dipped in batter they go straight into the hot oil. Cook just a few mushrooms at a time. After a few minutes the mushrooms will be golden brown and crispy. Remove them from the oil and let them drain. Sprinkle on a little parsley and they are ready to serve.
Tips for fried mushrooms
- Choose the smallest mushrooms you can find for the best mushroom to batter ratio. If you happen to have larger mushrooms, you can cut the mushrooms in half.
- I like to use white button mushrooms because they have a mild flavor that works well with the batter and any sauces you may want. In a pinch, you could also use smaller cremini mushrooms.
- Fried mushrooms are best when served warm immediately after being cooked. However, they can be refrigerated and reheated. You can reheat them and crisp them up in a toaster oven or a conventional oven.
- The mushrooms will float in the oil, so you’ll need to stir them occasionally to make sure they’re evenly cooked.
- For some extra spice, mix some cayenne pepper into the batter.
- When you fry the mushrooms, keep the batter close to the oil so that you can easily transfer the battered mushrooms into the oil.
WHAT BEER SHOULD I USE FOR BEER BATTER?
The beer should be a lighter colored beer. Use a lager if you want a mild flavored batter to let the mushrooms really shine. Use a lighter colored ale if you want a more complex tasting batter. I used a Belgian style wheat ale. The Belgian style wheat ale made for a delicious batter that was flavorful and golden when fried.
What to serve with beer battered mushrooms
There are a lot of sauces that go great with these mushrooms. Ranch dressing is a classic sauce. Barbecue sauce and ketchup are always great. For a more unique experience, try honey mustard sauce or warm marinara sauce.
This recipe transforms ordinary mushrooms in to golden brown appetizers for parties, watching the game or any other time you need a snack. Try these crispy, brown battered morsels for yourself, they’re sure to be a hit!
More appetizer recipes you’ll enjoy
- Rotel Dip with Beef
- Philly Cheesesteak Eggrolls
- Jalapeño Popper Dip
- Hot Spinach Dip
- Roasted Mushrooms in Garlic Butter
Fried Mushrooms
Ingredients
- 1 pound small button mushrooms ends trimmed
- 1 1/2 cups all purpose flour divided use
- 1 cup beer
- 2 1/2 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- oil for frying
- 1 tablespoon fresh parsley chopped
Instructions
- Heat 3 inches of oil in a deep pot to 375 degrees F.
- Coat the mushrooms in 1/2 cup flour, shaking off any excess.
- In a medium bowl, mix together the remaining cup of flour, beer, salt, pepper, garlic powder and onion powder.
- Coat each mushroom in batter, letting the excess batter drip back into the bowl.
- Fry 4-5 mushrooms at a time until golden brown, about 7 minutes.
- Repeat the process with the remaining mushrooms.
- Sprinkle with parsley, then serve immediately.
Lacey Warren says
These were delish! My kids don’t like mushrooms so I froze the remaining batter. Going to defrost today see how it tastes 🫣
Heather says
These are delicious and exactly the taste I was looking for. I also used some of the batter with some small pieces of chicken and made perfect sweet and sour chicken balls. I’m going to use it for some fish next! I froze some of the mushroom and chicken, and reheated in the oven. They were almost better reheated! And the reheated frozen ones were definitely better than the reheated refrigerated ones – they came out crisper. But all were delicious and I’ll make these again and again! I used a local microbrewery Patagonia Pale Ale.
Brett says
Holy Crap!!! I don’t hardly EVER leave a review… but I feel this recipe needs to be out there for everyone to enjoy! I was a Firefighter for 26 years and pride myself with my cooking. This was an easy to follow recipe and the end product was delicious! I hate when people say it was great, then go on and said what they did differently…BUT … I did thin the batter down with 16oz of beer because I thought it looked to thick. Other than that , I followed it to a T. VERY GOOD RECIPE! Thanks so much.
Chris says
Great recipe. Very crispy. Just what I was looking for.
Renee says
What brand of beer is everyone using?
Sara says
I used a belgian style wheat ale!
Amy says
These were amazing !
It is very easy to follow the directions, I did cut most in half the real big ones into quarters because I dont raw mushrooms. I used yuengling beer but I don’t think it matters.
The batter is amazing. It’s very light and crispy. Better than most I’ve had in restaurants!!!
Chris says
I just used October fest from Sam Adams.
Jeanie says
Absolutely delicious!! Made a creamy lemon horseradish dipping sauce to go along…
Will be making these many times over!!
Heather says
Can I make these ahead of time and maybe freeze them to cook next day or so? Want them to be freshly cooked for superbowl party!
Sara says
Are you looking to fry them once, then fry them a second time?
Heather says
No… prep them. Then freeze them maybe? And then fry them right before the game?
Savanna Cordova says
Tried them loved them so freaking good.
Added some hot sauce to the batter
Marilyn Corbett says
Can you make them in the air fryer.
Sara says
I’m not sure if this would work in the air fryer since it’s more of a liquid batter.
Melissa says
We tried this recipe last night and everyone loved it! So delicious!
Stephanie says
These were outstanding! I was looking for a recipe that took my parents back to a favorite local bar back in their younger days that served beer battered mushrooms as an appetizer. These served with a creamy horseradish sauce fit the bill. Made my parents very happy.
Elaine says
Made these today for an afternoon snack. These were very good and easier then I thought they would be. Definitely be making these again.
Vidhi says
What if u don’t have beer. What can we use instead of beer? Please let me know thanks.
Sara says
You can use seltzer water!
Elizabeth Mulgrew says
You could maybe try sparkling cider which is on sale now during the holidays. I haven’t tried this recipe yet but I’m going to very soon and I have a bottle sitting in my kitchen.
iliana says
Best mushroom recipe ever!!!!!!
Valerie Norris says
These were great! I would use a little less salt next time. Leftovers reheat really well in an air fryer. 350 degrees F, about 6 minutes.