Beer Battered Fried Mushrooms

Prep Time
Cook Time
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"So easy to make and always a crowd pleaser. One suggestion ... I really think a nice ale or amber beer makes these so much better, but if you are a light beer person, that is fine - I love the deep flavor of a darker beer. White or button mushrooms are best to use for this recipe; and very important - DO NOT clean them under water, just wipe or brush them clean. Some people prefer to remove the stems, and I am one of those; I prefer just the caps, but most of my friends like the stems, so I don't mind if they are left on, but I do trim them. A deep fryer is great if you have it, but a heavy pot will work just as well."

Original recipe yields 16 servings


  • Serving Size: 1 (193 g)
  • Calories 408.7
  • Total Fat - 4.2 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 8.1 mg
  • Sodium - 1093 mg
  • Total Carbohydrate - 83.5 g
  • Dietary Fiber - 1.8 g
  • Sugars - 30.4 g
  • Protein - 8.8 g
  • Calcium - 206.1 mg
  • Iron - 1.8 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0.2 mg

Step 1

Dip ... Mix all the ingredients in a small bowl, cover and refrigerate until ready to use.

Step 2

Mushrooms ... Clean your mushrooms well, but NO water. I usually just use a paper towel or even a "extra soft" kids tooth brush for stubborn areas. Trim the ends of the stems.

Step 3

Oil ... Vegetable is my choice, but canola oil is a good choice. Again, a deep fryer is best, or a large heavy pot. Add about 4" of oil - enough so when you drop in the mushrooms, they do not touch the bottom of the pot. If possible, use a thermometer, it is the key to frying. You want the oil about 170. Below 165 and the mushrooms will not brown properly and above 175, they will burn.

Step 4

Batter ... Mix the flour, garlic powder, cayenne, salt and pepper in a medium size bowl; then add the beer and mix. Let the batter rest about 10 minutes before using. You want the batter to resemble a pancake batter.

Step 5

Frying ... Dip the mushrooms and immediately drop into the oil. Be careful so it doesn't splatter. I use a spider (a large wire mesh spoon) to flip and remove the mushrooms from the oil. As they cook, roll them over so they cook evenly on all sides - they don't take long. When they are golden brown, remove them to a plate lined with a paper towel to drain, and immediately season with salt. NOTE: Make sure to cook in batches. If you over crowd the pot, the temperature will drop and the mushrooms will not fry properly. Fry about 8-10 mushrooms at one time.

Step 6

Serve ... Plate with a bowl of my dip or serve your favorite dip. ENJOY!

Tips & Variations

No special items needed.



Great recipe! We are big mushroom eaters. I did use Canola oil instead of vegetable oil, which I'm sure doesn't matter. Everyone here gobbled them down in no time!

review by:
(26 Oct 2011)