Beer Battered Mushrooms


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Beer Battered Mushrooms recipe by Barefeet In The Kitchen

Crispy battered mushrooms with a slight crunch on the outside and chewy juicy inside were the best possible accompaniment for the Beer Battered Halibut.

As I was planning to make the halibut, I remembered seeing Sue’s Beer Battered Mushrooms last month. I knew I needed to make mushrooms along with the fish. I fried them in the same oil, right after the halibut.

I hadn’t eaten fried mushrooms in years and these were even better than I remembered. Don’t forget the Creamy Dill Sauce for dipping! For a real treat, make the Raw Corn and Zucchini Salad to go with it.

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Beer Battered Mushrooms recipe by Barefeet In The Kitchen

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Beer Battered Mushrooms

Recipe inspired by The View from Great Island
Servings: 2 -3 servings


  • 12-16 ounces of button mushrooms or approximately 4 cups, washed and then drained or patted dry
  • 3/4 cups all-purpose flour I used ½ cup brown rice and ¼ cup potato starch.
  • 3/4 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon smoked paprika
  • 1 beer of your choice I used less than half of a dark Mexican beer
  • light flavored cooking oil enough to fill a medium saucepan with about 2-3" of oil (I've used both coconut oil and light flavored olive oil, simply adjust the heat to avoid smoking.)


  • Prep the mushrooms by rinsing very well and then draining or patting them dry. Trim the ends slightly and if the mushrooms are large, cut them in half. Whisk together the flour, salt, pepper, garlic and paprika. Whisk in just enough beer to make the consistency pourable, but not too thin. The mixture should resemble pancake batter. Set the batter and the mushrooms in separate bowls next to the stove.
  • Pour the oil into a heavy bottomed saucepan and warm it over medium high heat. You want it to be as hot as possible, without smoking. When the oil is hot, drop a few mushrooms into the batter and coat well. Shake off the excess batter and gently place the mushrooms one at a time into the oil. Hold each mushroom in the oil with metal tongs for a few seconds before releasing them. This will help seal the coating and avoid sticking to the bottom of the pan or to the other pieces. Cook just a few pieces at a time to avoid crowding.
  • Let them cook for 2-3 minutes, until the coating is lightly browned. (I found it easiest to use separate tongs for coating the mushrooms and for removing them from the oil.) Remove from the oil and drain on a plate lined with paper towels. Let cool for a few minutes prior to serving, they will be extremely hot. Serve with Dill Sauce and Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Monet says

    I have never heard of fried mushrooms, but the idea sounds heavenly! I adore mushrooms and of course, I love a few batches of fried goods every month. Thank you for sharing!

  2. Tricia @ Saving room for dessert says

    Goodness this takes me back! I used to occasionally visit a bar/restaurant named The Brass Register in Chattanooga Tennessee, many moons ago. They had these incredible fried mushrooms served in a basket with horseradish dip. They also served homemade potato chips. Thanks for the vivid memory this morning! I am pinning this one!

  3. Sherri M says

    Made these tonight… totally awesome and the dill sauce is perfect. Putting these on the Super Bowl Party menu for 2014!