Beer Battered Mushrooms

Beer Battered Mushrooms
What doesn't taste great when it's fried in a delicious beer batter? Fresh mushrooms, whether cultivated or wild, are one of the best candidates for this simple, but delicious preparation. It works great with other veggies too, so be sure to experiment!

1 pound fresh mushrooms, if small leave whole, if not, slice into small portions
vegetable oil for frying

Beer Batter:
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 cup yellow cornmeal
2 eggs lightly beaten
1 1/4 cups dark beer



Make the batter:

In a medium bowl, combine flour, baking powder and cornmeal. Add the eggs and the beer and whisk until smooth. Cover batter and refrigerate at least 2 hours or overnight.

In a deep heavy saucepan, heat 3-4 inches of oil until very hot, but not smoking (about 350F).

Dip mushrooms into batter, coating well, place in oil, a few at a time, and cook 2-3 minutes (turning if necessary) until crisp and golden.


Drain on paper towels and keep hot in a low oven while frying the remaining mushrooms.

Serves 4-6 as an appetizer


Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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