Crispy Fried Mushrooms 🍄✨
Golden, crunchy on the outside, tender and juicy inside—these beer-battered fried mushrooms are the ultimate appetizer or snack! Perfect with ranch or spicy mayo.
Ingredients (Serves 4)
For the Mushrooms:
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1 lb (450g) whole button or cremini mushrooms (cleaned, stems trimmed)
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1 cup (125g) all-purpose flour (divided)
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½ tsp garlic powder
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½ tsp paprika
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½ tsp salt
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¼ tsp black pepper
For the Beer Batter:
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¾ cup (180ml) cold beer (lager or pilsner)
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1 egg
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1 tbsp hot sauce (optional)
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½ cup (60g) cornstarch (for extra crispiness)
For Frying & Serving:
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Vegetable oil (for deep frying)
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Ranch dressing, garlic aioli, or spicy mayo (for dipping)
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Lemon wedges & fresh parsley (garnish)
Instructions
1. Prep the Mushrooms
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Pat mushrooms very dry with paper towels (to help batter stick).
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Toss in ½ cup flour + garlic powder, paprika, salt, and pepper.
2. Make the Beer Batter
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Whisk remaining ½ cup flour, cornstarch, egg, beer, and hot sauce until smooth (should coat the back of a spoon).
3. Fry to Perfection
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Heat 2 inches of oil in a deep pot to 375°F (190°C).
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Dip floured mushrooms in batter, letting excess drip off.
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Fry in batches for 2–3 mins until golden brown. Drain on a wire rack.
4. Serve Hot!
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Sprinkle with salt while warm.
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Serve with dips, lemon wedges, and parsley.
Tips for Extra Crispy Mushrooms
✔ Use ice-cold beer (or sparkling water) for a lighter batter.
✔ Double-fry for extra crunch: Fry once, rest 5 mins, then fry again 1 min.
✔ Air fryer option: Spray battered mushrooms with oil and air fry at 400°F (200°C) for 8–10 mins, flipping halfway.
Why You’ll Love These
✅ Irresistible texture—crispy outside, meaty inside.
✅ Beer batter adds flavor (but non-alcoholic subs work too).
✅ Great for game day or parties—disappear in minutes!
Make ahead? Keep fried mushrooms warm in a 200°F (95°C) oven for up to 30 mins.
Want spicier mushrooms? Add cayenne to the batter or dip in sriracha mayo! 🌶️
Need a gluten-free version? Use GF flour + gluten-free beer.