Beer Batter Fried Mushrooms
Even if you're not a huge mushroom fan, I'll bet you're going to flip over these golden beer batter fried mushrooms. How do I know? Because I never used to enjoy mushrooms...until these!
Servings: 8 servings
Calories: 370kcal
Ingredients
For the mushrooms:
- 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
For the dipping sauce:
- 1 cup prepared ranch dressing
- 3 tablespoons prepared horseradish sauce , or to taste
- ⅛ teaspoon Cajun seasoning
Instructions
To prepare the beer batter fried mushrooms:
- 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!
Video
Notes
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.
Nutrition
Serving: 1servings | Calories: 370kcal | Carbohydrates: 30g | Protein: 8g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 368mg | Fiber: 2g | Sugar: 3g
