Beer-Battered Fried Mushrooms


Introducing our newest culinary creation, a delectable twist on the classic beer-battered onion rings – behold, the irresistible Fried Mushrooms! We’ve retained that mouthwatering, crunchy batter that makes onion rings a fan favorite, with a delightful addition of zesty lemon to complement the earthy flavors of mushrooms.

These bite-sized umami bombs reach new heights of flavor when paired with our signature ketchup-mayonnaise fusion. However, feel free to explore other tantalizing options such as teriyaki, ranch, remoulade, or the fiery kick of Buffalo sauce.

Mastering the art of frying mushrooms requires a few expert tips:

  1. Precision Temperature Control: Maintain the oil temperature at a steady 350ºF. Patiently wait for it to reach this ideal setting before introducing the mushrooms. Adjust the heat as needed to prevent the batter from browning too quickly, ensuring a perfectly cooked result.
  2. Occasional Stirring: Employ a slotted spoon or kitchen spider to gently stir the mushrooms while frying. This guarantees both the upper and lower halves receive equal immersion in the oil, resulting in a consistent golden brown hue.
  3. Cooling on a Wire Rack: For those who crave the ultimate crispiness, don’t skip this crucial step. Placing the fried mushrooms on a wire rack allows for optimal airflow, preventing sogginess. If a wire rack is unavailable, ensure that the paper towel underneath doesn’t become overly saturated.

But how long should these flavorful fungi be fried? The answer lies in achieving the perfect golden-brown crust. At 350°F, the batter and mushrooms harmoniously cook in unison.

Now, let’s dive into the culinary journey with a prep time of 10 minutes, followed by a tantalizing 20-minute cooking session that yields approximately 6 servings.


  • 1/4 cup mayonnaise
  • 2 tablespoons ketchup
  • 1 1/2 pounds medium cremini or button mushrooms
  • 1 medium lemon
  • 1 cup plus 2 tablespoons all-purpose flour, divided
  • 1 teaspoon kosher salt
  • Pinch cayenne pepper
  • 3/4 cup buttermilk
  • 3/4 cup lager
  • 1 large egg
  • 6 cups neutral oil, such as canola or vegetable oil, for deep frying
  • Flaky sea salt (optional)


  1. Begin by whisking 1/4 cup mayonnaise and 2 tablespoons ketchup in a small bowl until combined.
  2. Trim the bottoms of 1 pound of cremini mushrooms, leaving the stems intact. Grate the zest of 1 lemon (yielding 1/2 teaspoon) and cut the lemon into wedges.
  3. Combine 1 cup of all-purpose flour, 1 teaspoon kosher salt, a pinch of cayenne pepper, and lemon zest in a medium bowl. In a separate bowl, whisk together 3/4 cup buttermilk, 3/4 cup lager, and 1 large egg. Pour the buttermilk mixture into the flour mixture and stir until just combined.
  4. Heat 6 cups of neutral oil to 350°F in a large Dutch oven. Toss the mushrooms in the remaining 2 tablespoons of flour.
  5. Dip the mushrooms into the batter, allowing excess to drip off, and fry in batches for 2 to 4 minutes until golden and crisp. Use a slotted spoon to transfer them to a wire rack.
  6. Sprinkle with flaky sea salt or additional kosher salt and serve immediately with the dipping sauce and lemon wedges.

Recipe Notes: For beer enthusiasts, experiment with different beer varieties to enhance the flavor. While these fried mushrooms are best enjoyed fresh, any leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in the oven for a renewed crispiness before serving. Embark on a culinary adventure, savoring each delightful bite of these uniquely crafted Fried Mushrooms!

image source : the kitchn