My husband adores fried mushrooms. I mean, ADORES them.
Me? I’m more of an onion ring gal.
But this recipe isn’t about me or my kind. It’s about men, and “man food” which is why I chose to make these Beer Battered Fried Mushrooms. So this is for him, and for all others like him, who love fried mushrooms…and beer!
**Please Note – The printable recipe card with detailed instructions and complete ingredient measurements for making Golden Beer Batter Fried Mushrooms is available near the end of this post.
Ingredients for making Beer Battered Fried Mushrooms;
- button and cremini mushrooms
- all-purpose flour
- Cajun seasoning
- light colored oil for frying (peanut, canola, avocado, grapeseed)
- salt and pepper
- ranch dressing
- prepared horseradish
If I don’t have a cooking thermometer can I still make these fried mushrooms?
- I recommend using a thermometer to bring the oil up to temperature.
- However, if you submerge the handle of a wooden spoon into the hot oil and small bubbles immediately form and dance to the surface (much like champagne bubbles), your oil is hot enough and ready to fry.
What is the proper oil temperature for safely frying mushrooms?
375-degrees is perfect.
Fry in small batches so the oil temperature remains consistent.
Once the mushrooms are taken out of the oil, place them immediately on paper towels to drain away excess oil, and season them promptly with a light touch of coarse salt.
What should I do with the oil after frying the mushrooms?
- Frying oil can be recycled up to 4 times before it needs to be discarded.
- To reuse the oil, cool it completely, and then carefully funnel it into a covered container for another use.
Can I use something instead of beer in this recipe?
If you’d prefer not to use beer, please feel free to use seltzer water instead.
While the use of beer does impart a nice flavor, what you’re really after is the fizz. The seltzer water will provide that.
However, if you still want the flavor of the beer, but not the alcohol, non-alcoholic beer will work wonderfully well in the recipe.
Can I make these fried mushrooms in advance?
Yes! I’ve made these in advance several times. I fried them on one day, added them to a covered container and refrigerated them for several days before consuming.
Of course, if you want optimal taste, I suggest eating them shortly after they’ve come out of the fryer.
How to reheat fried mushrooms?
Because you want your fried mushrooms as crispy as they were when they came out of the hot oil, I recommend two methods of reheating.
- In the oven. Preheat the oven to 375-degrees and spread the mushrooms on a baking sheet. Bake for 15-17 minutes until heated through and crisp.
- In an air fryer (my new preferred method). Place the mushrooms in the air fryer, spray them lightly with olive oil spray, set the fryer to 400 degrees, and cook for 7-8 minutes, or until they browned, crispy, and hot.
**The following affiliate links are some suggested products I’ve chosen that will aid you in the making and serving of this recipe for Beer Battered Fried Mushroom recipe if desired.
How to make beer batter breaded fried mushrooms;
- Whisk together the beer batter ingredients (flour, Cajun seasoning, beer, and egg) in a medium-size bowl.
- The batter should slightly thicker than pancake batter. Add additional flour if needed.
- Prepare the mushrooms by wiping them with a damp cloth, and then by slicing them in half (or in quarters) depending on how large they are.
- Bring a few inches of the oil to temperature in a large, high sided pot.
- Coat a small number of mushrooms, by tossing them in the beer batter.
- Carefully add the mushrooms to the hot oil and fry, turning them carefully in the oil for 3-4 minutes or until they’re nicely golden in color.
- Remove the fried mushrooms to paper towels to drain, and immediately season them with a light touch of coarse salt.
- Continue the same process with the remaining mushrooms.
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Below is the printable recipe card for today’s Golden Beer Batter Fried Mushrooms.
If you’ve enjoyed this recipe, I’d appreciate if you’d take a moment to give this recipe some feedback by way of stars near the comment section at the end of this post. Thank you.
- 2 pints white button mushrooms, cleaned and halved or quartered
- 2 cups all-purpose flour
- 1½ teaspoons Cajun seasoning
- 1 12-ounce beer
- 1 large egg
- 3-4 cups light colored oil, peanut, grapeseed, canola, avocado
- pinch salt and pepper, to taste
- 1 cup prepared ranch dressing
- 3 tablespoons prepared horseradish sauce, or to taste
- 1/8 teaspoon Cajun seasoning
Wipe the mushroom with a damp paper towel to clean.
Remove the stems and then cut the smaller ones in half and the larger ones into quarters.
In a large bowl, whisk together the flour, Cajun seasoning, beer, and egg. *Note - the mixture should be the consistency of pancake batter.
Meanwhile, in a large, high sided pot bring approximately 2"-3" of oil to a temperature of 375°
Place approximately 10-15 mushrooms into the batter and use a spoon to carefully stir them to coat.
Use a set of tongs to remove the mushrooms, one at a time from the batter, and carefully add them to the hot oil.
*Note - If you add the mushrooms all in at once to the hot oil they'll stick together, which is why it's best to add them individually.
Fry the mushrooms, stirring carefully and occasionally for approximately 3-4 minutes or until they're golden brown in color.
Use a large slotted spoon to remove the fried mushrooms to a paper towel-lined bowl and season immediately with a light sprinkling of salt and pepper.
Continue the same process with the remaining mushrooms.
Prepare the sauce by whisking all the ingredients together in a small bowl.
Serve the mushrooms with the sauce and enjoy!
Tip; I recommend using a thermometer to bring the oil up to temperature. However, if you submerge the handle of a wooden spoon into the hot oil and small bubbles immediately form and dance to the surface (much like champagne bubbles), you're oil is hot enough and ready to fry.
Tip; Frying oil can be recycled up to 4 times before it needs to be discarded. To reuse the oil, cool it completely, and then carefully funnel it into a covered container for another use.
Tools and equipment;
large bowl, chef's knife, cutting board, paper towels, large slotted spoon, wooden spoon, large high-sided pan for frying, measuring spoons, measuring cups, bottle opener
I sincerely hope you’ve enjoyed this recipe for Golden Beer Batter Fried Mushrooms as much as I’ve enjoyed bringing it to you!
Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to contact me directly or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!
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Kudos Kitchen by Renée ~ Cooking up artistically delicious family-friendly dishes from my Kudos Kitchen to yours!
Until we eat again, I hope you have a delicious day!
**Note – The post above includes affiliate links. As always, I truly thank you for your support!
Before you go, here are some additional recipes from the #SundaySupper group of cooks and bakers I think you’ll also enjoy;
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