Button mushrooms fried to golden perfection with a light and crisp beer batter coating make the best appetizer or side dish! Beer Battered Mushrooms are crispy on the outside and extra juicy on the inside.
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Why you'll love this recipe
This beer batter recipe is also used for our Beer Battered Onion Rings. My husband and I loved that recipe so much, that we had to coat mushrooms with it!
This is one of our favorite appetizers, along with Mozzarella Sticks and Cheesy Ranch Potato Slices. Not only is it one of our favorites, this recipe only takes 30 minutes!
In no time at all, you'll have one of the crispiest, juiciest, and yummiest appetizers or side dishes to pair with your favorite sandwich!
Ingredients
Here's what you'll need for the best beer battered fried mushrooms:
- Button mushrooms
- Flour
- Paprika
- Garlic powder
- Salt and pepper
- Beer
- Oil for frying
Step-by-step instructions
Start this recipe by preheating a deep fryer to 375 degrees.
Combine the ingredients for the homemade beer batter (flour, paprika, garlic powder, salt, pepper, and beer) and set aside. Brush off any dirt from the mushrooms.
Dip the mushrooms in batter
Dip a few mushrooms into the batter and allow the excess to drip off. Carefully add a few mushrooms to the hot oil, but do not overcrowd them.
Let the mushrooms fry for about 5 minutes, flipping halfway. Drain the golden-brown mushrooms on paper towels and repeat with the remaining mushrooms.
Serve with ranch dressing or your favorite dipping sauce!
Keep fried foods warm
Place the fried mushrooms on a baking sheet and place it in an oven preheated to 200 degrees Fahrenheit. This will help keep them warm and crisp while frying the rest of the mushrooms. This method works well for all sorts of fried foods- pork tenderloins, steak fingers, onion rings- you name it!
Tips & tricks
Brush the dirt off of the mushrooms. It may be tempting to just wash the mushrooms under running water- don't do it! The mushrooms will absorb too much liquid and will make the batter soggy.
Cut the mushrooms in half. If the mushrooms are super big, cut them in half. They will crisp up and fry more evenly.
Drain the mushrooms. After frying, drain the mushrooms on paper towels or a wire rack.
Recommended tools
- Deep Fryer. I LOVE mine. The basket holds so much food and that means frying fewer batches! It's especially good for Beer Battered Onion Rings and Iowa Pork Tenderloin Sandwiches.
- Mixing Bowl. Mix up your beer batter in one of these bowls.
Storing
Once the mushrooms have cooled, store them in an airtight container for up to three days.
Reheating
This recipe is one that tastes good both fresh and reheated. Score! Of course, the microwave can be used but the oven will make the mushrooms hot and crispy. Here's how to do it:
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and arrange the mushrooms in one single layer. Tent the pan with aluminum foil and bake for 10 to 12 minutes, or until warm and crunchy.
More yummy side dishes
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Recipe
Beer Battered Mushrooms
Ingredients
- 16 oz white button mushrooms about 20-25 mushrooms
- oil for frying
Beer Batter
- 1 ½ c flour
- 1 tablespoon paprika
- 2 teaspoon garlic powder
- 2 teaspoon salt
- ½ teaspoon pepper
- 12 oz beer
Instructions
- Preheat the deep fryer to 375 degrees.
- Combine the ingredients for the beer batter. Set aside. Brush off any dirt from the mushrooms and cut the larger ones into halves or quarters.
- Dip a few mushrooms into the batter and allow the excess to drip off. Carefully add a few mushrooms to the hot oil; do not overcrowd them.
- Let them fry for about 5 minutes, flipping halfway, until golden brown.
- Drain on paper towels and repeat with the remaining mushrooms.
- Serve with ranch dressing or your favorite dipping sauce!
Nutritional Information
Nutritional Disclaimer
The nutritional information provided is only an estimate. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
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