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Beer Battered Fried Mushrooms

Here's how you make Beer Battered Fried Mushrooms
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  • Servings: 16
  • Prep: 10m
  • Cook: 15m
    • The following recipe serves 16 people.

Ingredients

The ingredients are:
  • 1-2 pounds white or button mushrooms, cleaned and stems cleaned (the amount depends on the size)
  • 2 cups beer (as I mentioned, I like a dark, ale, or amber beer, but any beer will work)
  • 2 cups all purpose flour, sifted
  • 2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons salt (plus extra to season after the mushrooms come out)
  • 1 teaspoon pepper
  • Vegetable oil
  • Dip:
  • 1 cup sour cream
  • 2 tablespoons buttermilk
  • 1/2 teaspoon garlic, minced
  • 1 scallions, fine chopped (white and green parts)
  • 1/2 small chipotle in adobo sauce, minced (more or less to taste)
  • Salt to taste
  • Pepper to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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!

We hope you enjoy this recipe!

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