**Disclaimer – This post for Beer Batter Fried Mushrooms is an updated recipe post which I initially shared back in June of 2014. The following is what I wrote about these homemade fried mushrooms at that time;
My husband adores fried mushrooms. I mean, ADORES them. Me? I’m more of an onion ring gal.
But this #SundaySupper post isn’t about me or “my kind.” It’s about men, and “MEN FOOD” which is why I chose to make these Beer Battered Fried Mushrooms… for him, and for all others like him (i.e., men) 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 Batter 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 sauce
If I don’t have a cooking thermometer and won’t know when my oil reaches the correct frying temperature, 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), you’re oil is hot enough and ready to fry.
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.
Back to the original post from 2014;
Since today is officially Father’s Day, I’d like to take this opportunity to wish my husband, Mark, an enjoyable and relaxing day. Yesterday we spent the day golfing with our two sons, which is the favorite “man sport” in our family.
Today we’ll be visiting Mark’s 94-year-old dad in the morning (I made him cookies), and my dad in the afternoon (I made him ice cream)…but shhh, don’t tell. It’s supposed to be a secret!
Back to the Beer Battered Fried Mushrooms. We had them last night with dinner, and we couldn’t stop talking about how delicious they were! I mean, really, truly delicious! As a matter of fact, they may have converted me from an onion ring gal to a fried mushroom gal!
I served these battered mushrooms with some store-bought ranch dressing that I doctored up a bit with some horseradish sauce and a little Cajun seasoning to mimic the flavor of the golden, fried mushroom batter itself. CRAZY GOOD!
Thank you so much to Susan of The Girl in the Little Red Kitchen for hosting this week’s #SundaySupper theme. For more amazing “man food” recipes for Father’s Day and beyond, click on the links below to see with the other #SundaySupper members are whipping up in honor of Men, Men, Men, Men!! (LOL. I’m old enough to remember Monty Python. Are you?)
- BBQ Chicken Nacho by Country Girl in The Kitchen
- Beer Battered Fried Mushrooms by Kudos Kitchen by Renee
- Burrata Bresaola and Arugula Appetizer by Family Foodie
- Chicken Satay with Spicy Peanut Sauce by Hip Foodie Mom
- Chipotle Pork Belly-Stuffed Jalapeño Poppers by The Redhead Baker
- Coconut Beer-Battered Prawns with Spicy Marmalade by The Wimpy Vegetarian
- Devils on Horseback by Nosh My Way
- Fried Pickles by Cookin’ Mimi
- Garlic and Herb Wine Jelly by What Smells So Good?
- Maple Sriracha Chicken Wings by Manu’s Menu
- Tomato Bacon Jam by Feed Me, Seymour
- Bacon Bourbon BBQ Burgers by The Girl In The Little Red Kitchen
- Bacon Cheeseburger Crustless Quiche by Cupcakes & Kale Chips
- Beef Barbacoa by Casa de Crews
- Beef Short Rib Sandwich by Life Tastes Good
- Beer Brats with Pepper Relish by Jelly Toast
- Beer Can Chicken by Curious Cuisiniere
- Chicago Style-Pizza by Small Wallet, Big Appetite
- Chili Dog Casserole by Simple Gourmet
- Chipotle Pork Chops by girlichef
- Coconut & Lime Grilled Shrimp Skewers by Take A Bite Out of Boca
- Colossal Burger by Jane’s Adventures in Dinner
- Gluten Free Lemon Pepper Wings by Gluten Free Crumbley
- Grilled Chipotle Chicken Pizza by Peaceful Cooking
- Grilled Lobster with Miso Butter by Kimchi MOM
- Grilled Sweet Guava Chicken by The Foodie Army Wife
- Ham and Pineapple Pizza Pockets by gotta get baked
- Huevos Rancheros Casserole by Pescetarian Journal
- Lacquered Short Ribs in the Slow Cooker by Shockingly Delicious
- Maple Chipotle Barbecue Pork Tenderloin by Flavor Mosaic
- Meatball Burger on Garlic Bread by Healthy.Delicious.
- Mom’s Slow Roasted Brisket by Food Lust People Love
- Perfectly Pan Seared Steak by Serena Bakes Simply From Scratch
- Pollo al Peperoncino by Run DMT
- Polish Coal Miner Piggies (Stuffed Cabbage Rolls- Golabki) by Rants from my Crazy Kitchen
- Red Chile Shredded Chicken Tacos. How to win over your man’s stomach and steal his heart. by Simply Healthy Family
- Ropa Vieja by Meal Diva
- Salt of the Earth Ribs by Culinary Adventures with Camilla
- Salisbury Steak w/ Loaded Mashed Potatoes and Mushroom Gravy by A Kitchen Hoor’s Adventures
- Smoked Turkey Drumsticks by Cindy’s Recipes and Writing
- Stuffed Chipotle Bacon Cheese Burgers by Peanut Butter and Peppers
- Stuffed Pork Chops by The Not So Cheesy Kitchen
- Tex-Mex Gut Buster Chili by Bobbi’s Kozy Kitchen
- The Cleveland Hogg Burger by Seduction in the Kitchen
- Beer Funnel Cake by Killer Bunnies, Inc.
- Black Forest Cake by Noshing with the Nolands
- Carob Chip Cookies by Pies and Plots
- Chunky Monkey Vegan Banana Bread by Ninjabaking.com
- Classic Cheesecake by Hot Momma’s Kitchen Chaos
- Fat Man’s Pie by Magnolia Days
- Mandarin orange cake aka southern pig pickin’ cake by Baking & Browning
- Pizookies by That Skinny Chick Can Bake
- Grilled Pound Cake Stacks with Roasted Strawberries by Melanie Makes
- Strawberry Rhubarb Pie With Mascarpone Cream by La Bella Vita Cucina
Wine Pairings for Man Food #SundaySupper byENOFYLZ Wine Blog
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
**Disclaimer – I slightly adapted this recipe from the cookbook: Southern Living – Off the Eaten Path, Second Helpings. As an Amazon Associate, I earn from qualifying purchases.
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 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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Until we eat again, I hope you have a delicious day!
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