Emma Wilson
Battered mushrooms are a delicious snack, side dish, or appetizer and are surprisingly easy to make. The key to a good fried mushroom is a crispy outer coating and a tender inside. You can use a variety of mushrooms, such as white button mushrooms, cremini, chestnut, portobello, chanterelle, or oyster mushrooms. The mushrooms should be cleaned with a damp paper towel or rinsed briefly in a colander, as they will absorb water if soaked. The basic batter consists of flour, cornstarch, baking powder, and seasonings, with water or beer added to create a batter. The mushrooms are then coated in the batter and fried in hot oil until golden brown.
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What You'll Learn
Choosing the right mushrooms
When selecting mushrooms, it is important to look for fresh, firm specimens with smooth, undamaged caps. Avoid any mushrooms that appear slimy, wrinkled, or dried out. The mushrooms should have a pleasant earthy aroma and be free from soft spots or discolouration.
Before battering, it is essential to clean the mushrooms thoroughly. Use a damp paper towel or a wet sponge to gently wipe away any dirt or residue. Alternatively, you can quickly rinse the mushrooms in cold water and then pat them dry with a paper towel. It is important not to soak mushrooms as they will absorb water, which can affect their texture and flavour.
Once cleaned, trim the ends of the mushrooms, removing any woody or soft portions. If using larger mushrooms, you may need to cut them into halves or quarters to ensure they are a manageable size for battering and frying. Smaller mushrooms are generally preferred as they provide a better mushroom-to-batter ratio.
After trimming, the mushrooms are ready for battering. You can coat them in a simple flour mixture or a more complex batter with ingredients like eggs, buttermilk, beer, and seasonings. The type of batter you choose will depend on your personal preference and the desired flavour and texture of the final dish.
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Preparing the mushrooms
Cleaning the Mushrooms
Before coating them in batter, it is important to clean the mushrooms thoroughly. Use a damp paper towel to gently wipe each mushroom. Alternatively, you can rinse the mushrooms briefly in a colander, but avoid soaking them in water as they will absorb it. For a more thorough clean, use a wet sponge, especially if the mushrooms are still dirty after wiping or rinsing. Make sure to dry the mushrooms after cleaning, either by patting them dry or letting them air dry.
Trimming and Slicing
After cleaning, trim the ends of the mushrooms. The ends are usually harder and may have a yellowish colour. You can also cut the mushrooms into halves or smaller pieces, especially if they are large or vary in size. Sliced mushrooms are easier to eat and provide a better texture. However, some people prefer using whole button mushrooms for their mild flavour and ease of battering.
Seasoning the Mushrooms
Before coating them in batter, you can season the mushrooms with flour and spices. In a bowl, mix flour with seasonings like seasoned salt, garlic powder, onion powder, or pepper. Toss the cleaned and trimmed mushrooms in this flour mixture. You can also add an egg to the mixture for a thicker breading. Seal the mushrooms and flour in a bag and shake until the mushrooms are coated evenly.
Battering the Mushrooms
The batter for fried mushrooms is typically made with flour, cornstarch, baking powder, and seasonings. You can also add an egg to the batter for a thicker consistency. Beer is often used instead of water to add flavour and create a light and crispy texture. Mix the dry ingredients first, then slowly add the liquid to create a smooth batter. Dip each mushroom into the batter, allowing any excess to drip off. You can use a toothpick or a skimmer to avoid messy fingers.
Once the mushrooms are battered, they are ready for the final coating and frying. Following these steps will ensure your mushrooms are prepared correctly and will result in delicious, crispy fried mushrooms.
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Making the batter
Firstly, prepare your mushrooms by wiping them with a damp paper towel or quickly rinsing them and patting them dry. You can also use a wet sponge if they are very dirty. Trim off any soft or woody ends, and cut larger mushrooms into halves or quarters so they are all roughly the same size.
Next, make your batter. In one bowl, mix flour and cornstarch, baking powder, and salt. You can also add other seasonings like garlic powder, onion powder, paprika, or cayenne pepper for extra spice. In a separate bowl, whisk together the liquid ingredients. You can use water, beer, or buttermilk. If using water, add a splash of vinegar or lemon juice. You can also add an egg to the mixture for a thicker batter. Finally, slowly add the dry ingredients to the wet ingredients, whisking constantly until you have a smooth batter with no lumps.
Some recipes suggest coating the mushrooms in flour before dipping them in the batter, which helps the batter stick and creates a thicker coating. You can also add breadcrumbs to the flour for an extra crispy texture. Panko breadcrumbs are a popular choice as they create a light, flaky exterior. If you want to use breadcrumbs, it is best to dip the mushrooms in the batter first, let the excess drip off, and then roll them in the breadcrumbs before frying.
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Frying the mushrooms
Before frying, dredge the mushrooms by dipping them in the batter and letting the excess drip off. You can use a toothpick to dip the mushrooms, or a skimmer, strainer spoon, or slotted spoon to avoid a mess. Then, roll the battered mushrooms in the breadcrumbs to coat them.
Next, carefully place the mushrooms into the hot oil. Fry 4-5 mushrooms at a time to avoid overcrowding, and stir occasionally to ensure even cooking. Fry for about 3-5 minutes, or until golden brown and crisp. Remove the mushrooms from the oil with a slotted spatula and place them on a plate lined with paper towels to absorb excess oil.
Finally, sprinkle the fried mushrooms with some parsley and serve immediately. Enjoy your delicious, crispy, golden-brown mushrooms!
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Serving suggestions
Fried mushrooms are perfect as a snack, appetizer, or side dish. They are best served warm and fresh immediately after being cooked. However, they can be refrigerated and reheated later.
Fried mushrooms are delicious on their own, but they can also be served with a dipping sauce on the side. Some sauces that go well with fried mushrooms include ranch dressing, Southern comeback sauce, boom boom sauce, honey mustard sauce, warm marinara sauce, barbecue sauce, and ketchup. Fried mushrooms can also be served with garlic ranch dressing, horseradish sauce, or Marie's creamy ranch dressing.
Fried mushrooms can be served as a snack at parties or while watching a game. They can also be served as an appetizer when having friends over.
For a healthier option, fried mushrooms can be air-fried instead of deep-fried.
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Frequently asked questions
Use a damp paper towel to gently rub each mushroom. You can also rinse your mushrooms in a colander, but be sure to rinse them briefly; do not soak them in water.
You will need mushrooms, flour, cornstarch, baking powder, salt, water, and breadcrumbs. You can also add spices, beer, and egg to the batter.
Heat oil in a deep pot to 350-375°F. Dip the mushrooms in the batter and let the excess drip off before frying. Fry 4-5 mushrooms at a time for 2-5 minutes, stirring occasionally to ensure even cooking. Remove the mushrooms from the oil when they are golden brown and crisp, and drain on paper towels.
