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2 Comments Beer battered mushrooms are super easy to make and great for a quick snack at a party or for a lazy Friday night, snack night. Or serve them as an appetizer. They are also great for a Christmas or New Year’s Eve party. Learn how to make them here!
Mushrooms in beer batter
Beer batter mushrooms are definitely one of my favorite ways to serve a semi-healthy snack (it’s still deep-fried so maybe not the healthiest thing out there!).
In this case, I decided to serve the mushrooms with a nice gorgonzola dip. But of course, you can also go for a quick fix and serve them with garlic sauce, ranch dressing or any other favorite dipping sauce.
What do you need?
To make beer-battered mushrooms, you need mushrooms, of course. You can use the standard button mushrooms, but you can also use different kinds of mushrooms, like we did here. Use whole mushrooms or cut large ones into smaller pieces. You will also need beer and plain flour.
How do you make beer batter mushrooms?
Making these deliciously crunchy mushrooms is not difficult. There are just a few things to keep in mind. First, make sure your mushrooms are clean. Nothing as annoying as sand on your mushrooms.
Then make the batter with ice-cold beer for the tastiest result, and make sure the deep fryer is at the right temperature. By the way, you don’t have to have a fryer (I don’t), just make sure your oil is hot enough. If it is too cold, the mushrooms will soak up all the oil. As you can imagine, that is not tasty. It’s also wise to fry the mushrooms in small batches so the oil doesn’t cool down.
Once you’ve made the batter in a large bowl dip mushrooms in it and let the excess batter drip of. Fry until golden brown and let them drain on paper towels to get rid of excess oil.
Eat immediately
Next, don’t let them sit around. It is best to serve the deep-fried mushrooms immediately after frying. This will keep them nice and crispy. Mushrooms contain a lot of moisture, so if you leave them out, the batter will quickly lose its crispness.
Pan-Fried Mushrooms
This recipe does not necessarily require a frying pan. You can also fry them in a small saucepan or frying pan. If you use a saucepan or frying pan, it is handy to have a thermometer handy to make sure the temperature is 180˚C (350˚F) when you put the mushrooms in.
Don’t have one? Drop a small cube of bread into the hot oil. If it immediately starts to bubble, the oil is hot enough. I have not yet tried making them in the air fryer but that is next on the list of things to try!
Which beer to use for mushrooms in beer batter?
My mushrooms are not crunchy.
What other sauces go well with fried mushrooms?
Beer battered mushrooms
Ingredients
- 500 grams mushrooms different types
- 200 grams all purpose flour
- 330 ml cold beer 1 can
- 1 egg white
- 1 liter sunflower oil
- 125 grams gorgonzola
- 50 ml milk
- 2 tbsp mascarpone
- 1 bunch parsley
- Salt & Pepper
Equipment
- Deep fryer
how to make beer battered mushrooms
- Scrub the mushrooms with a brush. Cut large mushrooms in half. Pour the flour into a bowl and stir in the beer. In another bowl, beat the egg whites with a pinch of salt until stiff. Spoon the egg whites into the flour mixture. Heat the sunflower oil in a frying pan to 180 degrees.
- Dip the mushrooms into the flour mixture and then into the sunflower oil. Fry the mushrooms in small batches until golden brown and drain on paper towels. Meanwhile, in a food processor, blend the gorgonzola, mascarpone and milk into a smooth sauce. Finely chop the parsley. Sprinkle over the mushrooms.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Put the mushrooms high om your bucket list, Rosa. It’s worth it, for they are so yummy!!!
Ooohhh, so irresistible! Wonderful flavours. Never deep fried mushrooms… Another thing to add to my to-do list.
Cheers,
Rosa