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.

Fried Mushrooms Recipe #mushrooms #appetizer #snack #dinneratthezoo Fried Mushrooms Recipe #mushrooms #appetizer #snack #dinneratthezoo

A sheet pan of fried mushrooms garnished with parsley.

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.

White button mushrooms on a sheet pan.

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.

Mushrooms coated in flour.

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.

A mushroom being dipped into 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.

A plate of fried mushrooms served with ranch dip.

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

4.98 from 44 votes

Fried Mushrooms

AuthorSara Welch
A sheet pan of fried mushrooms garnished with parsley.
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!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course Appetizer
Cuisine American
Serves 6


  • 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


  • 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.


Calories: 150kcal | Carbohydrates: 30g | Protein: 5g | Fat: 10g | Saturated Fat: 8g | Sodium: 686mg | Potassium: 201mg | Fiber: 3g | Sugar: 3g | Vitamin A: 580IU | Vitamin C: 10.1mg | Calcium: 33mg | Iron: 2.3mg

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4.98 from 44 votes (11 ratings without comment)

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Recipe Rating


  1. 5 stars
    Delicious. I used whole shiitakes and cut the larger ones in half. I would suggest cooking these outside in a deep fryer. My stovetop was an oily mess after cooking two batches.

  2. 4 stars
    This is the best tasting batter I’ve tried from recipes on line. However, too salty ( if I were more experienced I would have cut down. Can always salt afterwards)
    Also I added at least a 1/4 cup+ of beer to thin out the batter enough to cover the mushrooms.
    My wife also said it was very tasty.

    1. You could do seltzer water, but the beer adds most of the flavor to the batter so you’d probably need to add more seasonings.

  3. 5 stars
    I used a gluten free flour blend and they still turned out perfect. Best deep fry recipe I’ve ever done because it actually worked out!

  4. 5 stars
    These were delish! My kids don’t like mushrooms so I froze the remaining batter. Going to defrost today see how it tastes 🫣

  5. 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.

  6. 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.

    1. 5 stars
      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!!!

  7. 5 stars
    Absolutely delicious!! Made a creamy lemon horseradish dipping sauce to go along…
    Will be making these many times over!!

  8. 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!

  9. 5 stars
    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.

  10. 5 stars
    Made these today for an afternoon snack. These were very good and easier then I thought they would be. Definitely be making these again.

      1. 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.

  11. 5 stars
    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.