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.
Paulette says
FABULOUS!!! I added 1/8 tsp cayenne and 1/2 tsp Old Bay garlic herb seasoning to the existing spices. And because my batter sat for about 10 min it got a bit thick, so I added some more beer to thin it out a bit. I used Corona beer. I served these with a copycat recipe for Chick Fil-A sauce found on Pinterest. It was the perfect accompaniment. These mushrooms are bomb!
Jennifer says
Deeeelicious!!! Not over seasoned.If you love flavor, I’d go heavy on the seasoning (sans salt)! Loved these, and sooo easy to make too! I had to fry mine for awhile (~10 min) – but I like them crispy and I don’t have a way to measure the temp of my oil. I added a tad of powdered sugar in the batter ’cause I love onion powder and powdered sugar batters haha :] Thanks for this easy recipe!!
Rebecca says
Made these last evening, they were perfection! My batter was a bit thick so I thinned it with more beer, used a little less salt. Fried up sliced portobellos, and after frying, kept them in a warm oven till serving time. They were very delicious and with such simple ingredients. I will be making these again and again. Thank You!
Dorothy Palmer says
These were AWESOME! I cut my large mushrooms in half and I had to double the recipe to cook them all. I do think next time I may cut back on the salt to 2 1/4 teaspoon. Thankyou for the awesome recipe!
Kim says
Easy and delicious. I used a small pot for a half recipe. Took first four out too soon, good but soft on bottom. Kept the rest in for 7 minutes, super crispy! Yum!
Jeniece Vaughn says
Super easy very delicious for quarantine comfort food!
Tina Chaffin says
I made this recipe with a slight alteration. I don’t like beer batter. So instead I subbed a cup of sparkling lemon water. I made two different batches, and I found after the batter sat for about an hour it formed better to the mushrooms. Absolutely delicious!!!!
Deb says
I made these for New Years and they were gobbled up so fast! Will double the recipe next time!
Beth says
Mushrooms are the best but WOW! That beer batter is perfect!
Katerina @ diethood .com says
Oh my, these look incredibly delicious!! The perfect party snack!
Catalina says
Deliciousness! These fried mushrooms would be perfect for our movie night dinner!
Erin | Dinners,Dishes and Dessert says
These fried mushrooms are look so fun and tasty!
Leslie Ann says
What if I really rather not use beer?
Sara says
You can use seltzer water instead.
Erin says
Woah!! I love mushrooms but have never thought to fry them. This is such a fun party snack.
Emily says
These fried mushrooms are such a cool appetizer! I’m always trying to get more mushrooms in our diet and this is a great way to do it!
Erika says
What a great use of mushrooms and a great appetizer!
Tiffany La Forge-Grau says
I’m pretty sure if my husband saw this over my shoulder right now, I would be in the kitchen making them lol He loves fried mushrooms and these look like perfection!
Colleen says
Drooling over these! I remember eating these in a restaurant years ago and haven’t seen them since. Can’t wait to make them!
Jamie says
Oh my goodness the batter on these mushrooms were so crispy and crunchy! They were gone in minutes!
jade manning says
These are the only starters I EVER would need in my life!!