How do I know? Because I never used to enjoy mushrooms, until I made these beer battered fried mushrooms!
Now I can’t get enough! Which is why I say…I double-dog dare you to eat just one!
**Please Note – The printable recipe card with detailed instructions and complete ingredient measurements for making Beer Battered Fried Mushrooms is available near the end of this post. OR hit the “jump to recipe” tab (below) to be taken directly to the recipe.Jump to Recipe
Ingredients for making Beer Battered Fried Mushrooms;
- button and/or cremini mushrooms
- all-purpose flour
- Cajun seasoning
- light-colored oil for frying (peanut, canola, avocado, or grapeseed)
- salt and pepper
- ranch dressing
- prepared horseradish
Kitchen tools and equipment needed;
- Large, High-Sided Skillet OR Tabletop Fryer
- Extra-Large Slotted Spoon or Cooking Spider
- Large Mixing Bowls
- Measuring Cups and Spoons
- Chef’s Knife
- Cutting Board
- Mushroom Brush or Paper Towels (for cleaning mushrooms)
- Frying Thermometer
- Paper Towels (for draining excess oil)
CAUTION: Never fill a frying vessel more than halfway with oil, as it can bubble and spill over the top of the pot and cause serious injury!
If I don’t have a thermometer for frying can I still make these battered mushrooms?
- I recommend using a thermometer to make sure the oil is at the proper 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.
WARNING: Unless you’re using a tabletop fryer, never add a lid to a pot of oil as its heating. The increase in oil temperature will cause the lid to suction closed making the removal of the lid with the boiling oil inside very dangerous.
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 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.
- Store the used oil at room temperature (or slightly cooler), and never in direct sunlight.
Can I leave the beer out of 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. 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 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 the optimal taste, I suggest eating them shortly after they’ve come out of the fryer.
How to reheat deep-fried mushrooms?
Because you want your deep-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.
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 a pancake batter, so add additional flour if needed.
- Prepare the mushrooms by wiping them with a damp paper towel or mushroom brush.
- Slicing them in half (or in quarters) depending on how large they are.
- Bring a few inches of the oil to temperature (375-degrees) in a large, high sided skillet.
- 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.
- Use a large slotted spoon or spider to 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.
For additional easy appetizer recipes, please click on the following titles for;
- Shrimp Cocktail Appetizer Bites (pictured below) from (yours truly) Kudos Kitchen
“This festive and easy Shrimp Cocktail Appetizer recipe takes only minutes to make, but they look like you slaved for hours. Plus they’re cheap and cheerful which makes them perfect for this (or any) holiday gathering.“
- Devils on Horseback from Nosh My Way
- Crescent Wrapped Bratwurst Bites (pictured below) from (yours truly) Kudos Kitchen
“Easy Bratwurst Bites appetizers are just the thing to serve during a party or for game day. They’re also super simple to make and everybody loves them! SCORE!”
- Fried Pickles from Cooking with Mimi
- Parmesan Onion Appetizer Squares (pictured below) from (yours truly) Kudos Kitchen
“Parmesan Onion Appetizer Squares is a recipe I’ve been making for what feels like forever. Whenever I serve them, they’re always a hit with their light oniony flavor, crispy yet creamy texture, and a tiny and unexpected touch of sweetness that everyone loves!”
- Maple Sriracha Chicken Wings from Manu’s Menu
- Beer Battered Fried Mushrooms (pictured below) This is the place!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s fried mushrooms recipe.
If you’ve enjoyed this recipe, I’d appreciate it 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.
NEVER leave hot oil unattended and NEVER allow children close to the oil while cooking.
NEVER fill a pot more than halfway with oil for frying.
NEVER add a lid to a pot while bring the oil to frying temperature.
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
Thank you so much for visiting me here today in my Kudos Kitchen!
I sincerely hope you’ve enjoyed this recipe for Beer Batter Fried Mushrooms as much as I’ve enjoyed bringing it to you!
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Until we eat again, I hope you have a delicious day!
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