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Beer Battered Mushrooms

Crispy Beer Battered Mushrooms for Easy Appetizer Bliss

Enjoy crispy beer battered mushrooms that are vegetarian-friendly and perfect for dipping. A delightful appetizer ready in just 15 minutes.
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Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 5 minutes
Total Time 20 minutes
Servings: 4 mushrooms
Course: Other
Cuisine: Vegetarian
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 500 grams Whole Button Mushrooms Clean and dry
  • 1 large Egg Can substitute with flax egg for vegan option
  • 1 cup All-Purpose Flour
  • 1/4 cup Cornstarch Substitute with regular flour if needed
  • 1 teaspoon Black Pepper Adjust to taste
  • 1 teaspoon Baking Powder Use fresh for best results
  • 2 cups Cooking Oil (Vegetable or Canola) For deep frying
  • 1 cup Beer Replace with sparkling water for non-alcoholic
  • 1 teaspoon Seasoning Salt Regular salt can be used
For Dipping
  • Dipping Sauce (Ranch, Blue Cheese, or Thousand Island) Optional, but highly recommended

Equipment

  • deep fryer
  • mixing bowl
  • slotted spoon
  • Thermometer
  • baking sheet

Method
 

Step-by-Step Instructions
  1. Clean the mushrooms by gently brushing off any dirt and setting aside.
  2. In a mixing bowl, beat the egg, then mix in black pepper, a splash of cooking oil, and seasoning salt.
  3. Pour in the beer and then add all-purpose flour, baking powder, and cornstarch to form a thick batter.
  4. Heat cooking oil to 375°F (190°C) in a deep fryer or skillet.
  5. Dip each mushroom into the batter, allowing excess to drip off.
  6. Fry the battered mushrooms in batches for 4-5 minutes until golden brown.
  7. Drain excess oil on paper towels after frying.
  8. Serve warm with your choice of dipping sauces.

Notes

For best results, ensure oil is at the correct temperature while frying and do not overcrowd the fryer.