These Beer Battered Mushrooms are deep-fried to a crispy golden brown with the perfect beer batter coating over delicious whole button mushrooms. Ready in just 15 minutes!
This recipe makes a small batch just right for 2 people. It makes a great homemade appetizer or side dish for your favorite burger or sandwich.
The best dipping sauce for deep-fried mushrooms is Ranch dressing but you could also go with blue cheese dressing or spice them up with a sprinkle of hot sauce.
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How to make Deep Fried Mushrooms
Beat the egg well. Add black pepper, oil, and seasoning salt and mix well.
Pour in the beer and add the flour, baking powder, and cornstarch, and mix thoroughly. Let it rest for about 5 minutes.
Heat the oil to approximately 375 degrees F (190 C} in a deep fryer. Click for a deep fryer.
Dip a few mushrooms into the batter, and allow the excess batter to drip off.
Carefully add some mushrooms to the hot oil. Leave plenty of room, don't crowd the cooking process.
Let cook, attended, until puffed and golden, about 5 minutes. Use a wooden spoon or tongs to turn them over halfway through cooking.
Immediately drain the mushrooms on a paper towel.
Repeat with all mushrooms, giving a few minutes in between batches to allow the oil to reach the proper temperature again.
Serve warm with Ranch dressing, Thousand Island dressing, Blue Cheese dressing, or your favorite dipping sauce.
You may also enjoy
- Beer Battered Fish Tacos
- Beer Battered Cod Fish Sandwiches
- Beer Battered Coconut Shrimp
- Beer Battered Shrimp Tacos
Beer Battered Mushrooms Recipe
Equipment
Ingredients
- 8 ounces whole button mushrooms
- 1 egg
- ⅔ cup flour
- ⅛ cup cornstarch (or rice flour)
- Pinch black pepper
- ½ teaspoon baking powder
- ½ tablespoon cooking oil (vegetable or canola)
- ½ teaspoon seasoning salt
- ½ cup beer
- For deep frying - Vegetable or canola oil
- Optional - Your favorite dipping sauce or dressing
Instructions
- Gently brush off any dirt from the mushrooms.
- Beat the egg well. Add black pepper, oil, and seasoning salt and mix well.
- Pour in the beer and add the flour, baking powder, and cornstarch and mix thoroughly. Let it rest for about 5 minutes.
- Heat the oil to approximately 375 degrees F (190 C} in a deep fryer.
- Dip a few mushrooms into the batter, allow excess batter to drip off.
- Carefully add some mushrooms to the hot oil. Leave plenty of room, don't crowd the cooking process.
- Let cook, attended, until puffed and golden, about 5 minutes. Use a wooden spoon or tongs to turn them over half way through cooking.
- Immediately drain the mushrooms on paper towel.
- Repeat with all mushrooms, giving a few minutes in between batches to allow oil to reach proper temperature again.
- Serve warm with Ranch dressing, Thousand Island dressing, Blue Cheese dressing, or your favorite dipping sauce.
Video
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
Will
Tuesday 29th of August 2023
Battered veggies has been a thing in NY restaurants, ESPECIALLY in the Buffalo area, since the 80s. My aunt started serving them when they first came out. They have cream corn poppers, zucchini, squash, cauliflower, mushrooms, etc. If you can think of it you can batter it.
Also I am wondering why the nutritional section lists cholesterol when there is no animal product in the recipe.
Zona
Tuesday 29th of August 2023
Hi Will, the nutrition is automatically calculated with a 3rd party product and may not be 100% accurate. That being said, when I remove the egg from the recipe card most of the cholesterol reported goes away so it's coming from that. Thanks for your question and for answering other readers questions :)
bernie
Monday 15th of August 2022
I tried this for my mushrooms they tasted fine but were not crispy like most resturents what did i do wrong?
Will
Tuesday 29th of August 2023
@bernie, Zona is spot on with suggesting corn starch. A little goes a long way and will make your deep fried foods a lot crunchier. You can even dip french fries in a corn starch slurry to get maximum crunch.
Zona
Monday 15th of August 2022
Hi Bernie if the batter isn't coming out crispy enough try adding cornstarch or rice flour in combo with the flour for crunchier batter. Start with 1/8 cup and increase if needed.
L Jackson
Sunday 5th of December 2021
This is my new beer batter mushroom go-to recipe. The seasoned salt makes it more tasty than the one I used, and the baking powder makes it light and fluffy. Did not disappoint! I sometimes dip it in a horseradish/sour cream dipping sauce my friend recommended. Mix those two ingredients to your taste, and the mushrooms are an amazing appetizer or side dish.
Deidra
Tuesday 16th of March 2021
My fiancé is tired of our mushrooms going bad before we use them, so he asked me to find a recipe. This is a home run! Once I was done with the mushrooms I made a second batch of batter and fried some cauliflower. Delicious!!
Zona
Wednesday 17th of March 2021
Hi Deidra, I'm happy you both enjoyed this recipe. The cauliflower is a great idea, I will have to try that! Thanks :)
J
Tuesday 5th of January 2021
PLEASE CAN YOU TELL ME IF AFTER MAKING THESE THEY CAN BE FROZEN AND RE-HEATED AT A LATER DATE IN THE OVEN?
Will
Tuesday 29th of August 2023
@J, They can be frozen BUT you need to par cook them. Cook them long enough to seal the batter, 30 seconds, then put them on a baking sheet pan and put them in the freezer until frozen, then remove them from the sheet pan and put them in a freezer container of some kind. When you are ready to eat them deep fry from frozen to a golden brown.
Zona
Tuesday 5th of January 2021
Hi J, I'm not sure these would freeze well. If you try it, I would let them cool completely before freezing. Then thaw completely in the fridge before re-heating in the oven.