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Wow, these beer-battered fried mushrooms are dangerous. I require some serious restraint around them. And truth be told, restraint isn’t something I’m known for. So I just resign myself to knowing I’m going to eat a bunch of them. I’ll have a salad tomorrow, I promise!
The Perfect Crunchy Batter
The beer batter is perfect. Light and crunchy, it’d work on anything from shrimp to green beans to fish fillets. I liked dipping these beer-battered fried mushrooms in a tangy remoulade from Louisiana Fish Fry products. It has a bit of horseradish in it which really complimented the beefiness of the mushrooms. Ranch dressing would work too, but the kick of the horseradish in the remoulade really made this something special. A mustardy sauce would be great too, I think.
Are They Done Yet?
These mushrooms pretty much tell you when they’re done frying. They will rise to the top of the oil and float around up there. At that point they are cooked. You may want to let them go a little longer to get more color. That’s fine. But once they’re floating, they’re good-to-go!
I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.
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The Presto Fry Daddy is perfect for making smaller batches of food. It only uses a few cups of oil and comes to temperature quickly. Clean-up is easy too!
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Batter Up!
You bet that you can use this batter for other things besides mushroom. Pickles are great coated in it and fried too. Just make sure you pat them good and dry first so that the batter adheres well. Cheese sticks? You bet. Even fish for that matter. It’s a good crunchy beer batter perfect for frying darned near anything!
Also try my Cajun fried mushrooms and totally different and delicious beer-battered deep-fried radishes.
Beer Batter Fried Mushrooms
Equipment
Ingredients
- vegetable oil for frying
- 2 cups beer
- 2 cups all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried parsley
- 2 pounds mushrooms I used a mix of button and baby bellas, dirt brushed off (if you decide to rinse them clean, make sure you dry them thoroughly)
- dipping sauce
Instructions
- Bring enough oil to cover the mushrooms (about 3″) to 375 F in a Dutch oven or deep fryer.
- In a large bowl, whisk together the beer, flour, garlic powder, salt, pepper and parsley flakes until a smooth batter forms.
- Add in the mushrooms and toss to coat.
- Working in batches, deep fry the mushrooms until golden brown.
- Remove to a paper towel-lined plate to drain.
- Serve with dipping sauce.
Notes
Nutrition
Nutritional values are approximate.
- FAST-HEATING & FAMILY-SIZE: This powerful…
- ADJUSTABLE TEMPERATURE & VERSATILE COOKING: With…