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    Home » Recipes » Vegan Recipes

    Jul 8, 2014 · Modified: Mar 3, 2017 by Becca Heyes · This post may contain affiliate links · 49 Comments

    Beer battered mushrooms

    35.4K shares
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    Total time: 20 minutes
    Servings: 2
    5 from 5 votes
    Jump to Recipe Rate this Recipe
    Beer battered mushrooms - holy moly.

    Hooooly mooooly. These mushrooms. All I feel I need to say about these mushrooms is - my husband hates mushrooms, but even he was loitering around while I was taking these photos, asking when he would be able to have another one (I felt very cruel). These things are the bomb.

    Beer battered mushrooms - holy moly.

    I am honestly shocked that this beer batter was so easy to make. I used to work in a (rubbish) restaurant, and we would literally use a bag of pre-prepared batter mix, which we would combine with a pint of beer to make our batter. I am now wondering why on earth the restaurant owners didn't realise that plain flour is much cheaper, much more authentic, and tastes just as good as the processed stuff - and it's just as easy. You literally just mix your flour with some beer and whatever spices you fancy, and you're done. It takes about twelve seconds, and ends up just incredible - light and crispy, and just wonderful in every way.

    Beer battered mushrooms - holy moly.

    I usually avoid deep frying things, because of a) the whole health thing and b) The Fear. But I can well and truly say that The Fear is now just a little mini fear that I have pretty much overcome.

    Turns out, deep frying isn’t actually that hard. Of course it will still only be a very rare treat for me (see the first reason above), but at least it doesn’t petrify me any more. I definitely still winced every time I added another mushroom to the pan, but after a few seconds, it was more like a 'huh, that wasn't so bad'.

    A few tips for deep frying: wear an apron to protect your clothes from any stray spits of oil (I speak from experience). Don't overcrowd the pan, or your mushrooms will all stick together and end up looking absolutely nothing like mushrooms (as you can see). And, wipe up any drips of batter from your counter top before they dry, because it's sooo much easier that way (again... experience).

    Beer battered mushrooms - holy moly.

    I only used about two thirds of an inch of oil so as not to be too wasteful - it doesn't matter if the mushrooms aren't 100% covered, since you can flip them around a bit anyway. You can also keep the oil for another occasion if you can't bring yourself to throw it all away (I am already fantasising about what else I can deep fry). If you have any excess batter, that will keep for a few days in the fridge too.

    (if you need one more reason to make these babies: this recipe only takes a cup or so of beer, so you'll have half a can left to keep all to yourself. I may or may not have polished mine off just before writing this, so I apologise for any glaring errors)

    Beer battered mushrooms - holy moly.

    Beer battered mushrooms

    If you've cooked this recipe, don't forget to leave a star rating!

    5 from 5 votes
    Print Pin Comment
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 2
    Calories:
    Author: Becca Heyes

    Ingredients

    • 100 g plain flour
    • 100 ml beer
    • ½ teaspoon smoked paprika
    • ¼ teaspoon hot chilli powder
    • Salt
    • Black pepper
    • Oil for frying
    • 200 g medium-sized mushrooms or whole button mushrooms if you prefer, quartered

    Instructions

    • Combine the flour, beer, spices and seasonings in a large bowl, and whisk well until smooth.
    • Heat between half an inch and one inch of oil over a medium heat in a large pan or wok. Drip a tiny amount of batter into the oil, and when it starts sizzling, you can add your mushrooms.
    • You will probably need to cook your mushrooms in two batches to avoid overcrowding your pan. Dip a mushroom in the batter, making sure it is fully covered, and then carefully drop it into the oil. The oil should audibly sizzle. Repeat with the rest of the first batch of mushrooms.
    • After a couple of minutes, use a slotted spoon to flip the mushrooms over. Continue cooking, turning as necessary, for around 5 minutes, until the batter is a deep golden colour. Remove the mushrooms from the oil, and transfer to a plate lined with kitchen paper.
    • Repeat with the other batch of mushrooms.
    • Finish the mushrooms with a bit more salt if they need it (mine did), and serve with your choice of dipping sauce.

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!
    Beer battered mushrooms - holy moly.

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    Comments

    1. Kathy says

      May 09, 2020 at 6:13 pm

      Hmmmm I have an air fryer....

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        May 13, 2020 at 4:04 pm

        Not sure these would work in an air fryer, sorry!

        Reply
    2. Mary says

      March 28, 2020 at 5:17 pm

      These look awesome.  My husband loves fried mushrooms but not spicy food.  I am a bit concerned about the spices in the recipe.  Any feedback from anyone?

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        March 30, 2020 at 10:15 am

        It's been a while since I made these but I don't recall them being particularly spicy! The paprika brings smokiness rather than heat, and you could easily skip the chilli if you want to :)

        Reply
    3. Trudy Reusser says

      November 01, 2019 at 4:23 am

      Translate the g and ml to cup size.

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        November 05, 2019 at 4:27 pm

        Hi Trudy, I'm British so my older recipes are written using the UK measurement system. All of my recipes from the last few years are written in both the UK and US styles, so perhaps you'll find something else you're inspired to make instead :) Otherwise, a cheap set of electric scales will always be useful in your kitchen!

        Reply
      • Alison says

        June 07, 2020 at 11:04 pm

        Or just google it to figure out how to convert the measurements. Shouldn’t be too hard. 

        Reply
    4. Jeremy Paul Carroll says

      July 01, 2019 at 10:10 pm

      Worked very well indeed! Don't be afraid to be liberal with the spices - it can stand a bit more.
      I added a bit of rice flour to the recipe to dry it out a little, which gave the mushrooms a thicker coating.
      Thanks for the recipe!
      J. x

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        July 04, 2019 at 3:47 pm

        Thanks Jeremy, glad you enjoyed them :)

        Reply
    5. Kels says

      February 07, 2019 at 12:42 am

      We just tried these tonight and they're so tasty! But how on earth did you keep those suckers from sticking to the bottom of the pan? For your reference, I used about an inch of oil in the pot.

      Reply
      • Becca @ Amuse Your Bouche says

        February 11, 2019 at 10:19 am

        Haha! I've never had a problem with them sticking... Maybe a little more oil? Otherwise just keep gently stirring so they don't have a chance to stick!

        Reply
    6. Mary Jane Dover says

      October 17, 2018 at 1:13 pm

      What is
      100 g
      100 mil
      In cups

      Thank you
      Mary Jane5 stars

      Reply
      • Becca @ Amuse Your Bouche says

        October 24, 2018 at 1:21 pm

        Hi Mary Jane, 100 ml is a bit less than half a cup. 100g will be a different volume depending on what you're measuring. With flour, it's about 2/3 cup :)

        Reply
    7. David Bewers says

      July 24, 2018 at 9:24 pm

      Do you think corn starch would work in place of flour

      Reply
      • Becca @ Amuse Your Bouche says

        July 25, 2018 at 11:22 am

        Hmm I've never tried it, but I don't think it would work. I think some recipes use a combination of both flour and cornstarch, you could try that?

        Reply
        • David Bewers says

          July 25, 2018 at 1:18 pm

          Thanks for the reply..... I'll let ya know

          Reply
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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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