Emma Wilson
Fried mushrooms are a tasty treat, and there are many ways to cook them. Some recipes call for a batter made with flour, cornstarch, baking powder, and seasonings, while others suggest a simple dip in buttermilk followed by a dredge in seasoned flour. Beer can be used in place of water for a more complex flavor, and panko breadcrumbs can be added for a crunchier coating. Mushrooms can be fried in oil or an air fryer until golden brown and crispy. They can be served with a variety of sauces, such as cocktail sauce, ranch dressing, or barbecue sauce, and are perfect for movie nights, game days, or as an appetizer. While there are many ways to make delicious fried mushrooms, personal preferences will always determine which method is the best.
| Characteristics | Values |
|---|---|
| Recipe | Mix flour, cornstarch, baking powder, and salt in a bowl. Add water or beer to make a batter. Dip mushrooms into batter and roll in breadcrumbs. Deep fry in oil until golden. |
| Type of mushrooms | Portobello, white button, cremini, Baby Bellas |
| Seasonings | Salt, garlic, seasoned salt, poultry seasoning, ground ginger, Old Bay seasoning, marjoram, garlic powder, black pepper |
| Sauces | Cocktail sauce, ranch dressing, barbecue sauce, ketchup, honey mustard sauce, warm marinara sauce, Southern Comeback Sauce, boom boom sauce |
| Tips | Use a damp paper towel to clean mushrooms. Choose smaller mushrooms for a better mushroom-to-batter ratio. |
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What You'll Learn
Best beer batter
Beer-battered fried mushrooms are a delicious snack or appetizer, with a crispy exterior and a tender interior. The beer batter is light and crispy, made with a few simple ingredients, and is easy to prepare.
Ingredients
- Beer: Use a lighter-colored beer such as a lager for a mild-flavoured batter, or a Belgian-style wheat ale for a more complex taste.
- Flour: Provides the base for the batter and creates a crispy texture when fried.
- Seasonings: You can add various seasonings to enhance the flavour, such as garlic powder, salt, pepper, parsley flakes, Cajun seasoning, or poultry seasoning.
- Egg (optional): Some recipes include an egg in the batter to help bind the ingredients and create a richer texture.
Preparation
- Mix the batter: In a medium-sized bowl, whisk together the flour, beer, and your choice of seasonings until smooth and well-blended. You can adjust the consistency by adding more flour if needed—the batter should be slightly thicker than pancake batter.
- Prepare the mushrooms: Clean the mushrooms by gently wiping them with a damp paper towel or a mushroom brush. You can also rinse them briefly in a colander, but avoid soaking them in water. Slice the ends off the mushrooms and cut them into bite-sized pieces if they are large.
- Coat the mushrooms: Dip the mushrooms into the batter, ensuring they are fully coated. Let any excess batter drip off before carefully placing them into the hot oil.
- Fry the mushrooms: Use a deep fryer or a large, high-sided skillet with enough oil to fully submerge the mushrooms. Preheat the oil to 350–375 degrees Fahrenheit. Fry the mushrooms in batches, being careful not to overcrowd the fryer or skillet. Fry for approximately 3–4 minutes, or until they turn golden brown and crispy.
- Drain and serve: Use a slotted spoon or tongs to remove the fried mushrooms from the oil, allowing any excess oil to drain. Transfer them to a paper towel-lined plate to absorb any remaining oil. Sprinkle with salt while they are still hot, and serve immediately.
Tips and Variations
- Sauce: Fried mushrooms go well with various dipping sauces, such as ranch dressing, barbecue sauce, ketchup, honey mustard sauce, warm marinara sauce, or a mayonnaise-based sauce with Dijon mustard and lemon juice and herbs.
- Breadcrumbs: For an extra crispy texture, some recipes suggest dipping the mushrooms in batter, then rolling them in breadcrumbs (such as Panko breadcrumbs) before frying.
- Oil temperature: To test if the oil is hot enough, use a thermometer or dip the handle of a wooden spoon into the oil. If small bubbles form immediately, the oil is ready. Be careful not to overheat the oil, as it can become dangerous and difficult to control the cooking process.
- Mushroom variety: White button mushrooms are a popular choice due to their mild flavour, but you can also use portabello, cremini, or wild mushrooms like morels.
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Panko bread crumbs
Panko breadcrumbs are a type of polished bread crumb that can be found in Asian markets or the international section of grocery stores. They are a popular choice for creating a crunchy coating when frying mushrooms.
To make fried mushrooms with Panko breadcrumbs, start by cleaning your mushrooms with a damp paper towel or by briefly rinsing them in a colander. You can use any variety of mushroom, but smaller mushrooms are preferable as they have a better mushroom-to-batter ratio. If you only have larger mushrooms, you can cut them in half or into bite-sized pieces.
Next, prepare your batter. You can make a simple batter by mixing flour, cornstarch, baking powder, and salt in a bowl and adding water to create a thick but pourable consistency. You can also substitute beer for water, and add seasonings like garlic salt, seasoned salt, or ground ginger for extra flavour. Alternatively, you can make a vegan "buttermilk" batter by combining cashews and cashew milk with lemon juice, flour, cornstarch, salt, garlic powder, cayenne, and hot sauce.
Once your batter is ready, dip your mushrooms into it, letting any excess drip off. Then, coat the battered mushrooms with Panko breadcrumbs. You can do this by spreading the breadcrumbs on a plate or tray and gently pressing the mushroom into them, or by placing the breadcrumbs in a shallow bowl and rolling the mushroom through them.
Finally, fry the mushrooms in hot oil until they are golden brown and crispy. Fry in small batches to avoid overcrowding, which can make the mushrooms soggy. You can serve the fried mushrooms warm with a variety of sauces, such as cocktail sauce, ranch dressing, barbecue sauce, ketchup, honey mustard sauce, or warm marinara sauce.
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Deep-frying vs air-frying
Frying mushrooms is a great way to enjoy this versatile vegetable, but there are a few ways to do it. Deep-frying and air-frying are two popular methods, each with its pros and cons.
Deep-frying mushrooms involves coating them in a batter, usually made with flour, beer, and seasonings, and then frying them in hot oil until golden brown and crispy. This method creates a crispy outer coating with a tender inside, making them a fun snack or tasty appetizer. However, deep-frying can be messy, with hot oil splattering and leaving a lingering smell. It is also less healthy due to the large amount of oil used.
Air-frying mushrooms, on the other hand, is a healthier alternative that uses little to no oil. Instead of batter, the mushrooms are coated in a light dredge of seasoned flour or breadcrumbs, which gives them a crunchy exterior while keeping the inside juicy. Air-frying also creates less mess and is safer due to the absence of hot oil. However, it may take longer to cook mushrooms in an air fryer compared to deep-frying, and the results may vary depending on the type of air fryer and the size of the batch.
Both methods have their advantages and can produce delicious fried mushrooms. Deep-frying may be better for those seeking an indulgent, crispy treat, while air-frying is a healthier and less messy option that still delivers on taste.
When it comes to the best type of mushrooms to use, smaller varieties such as white button mushrooms or cremini mushrooms are recommended for both deep-frying and air-frying, as they have a mild flavour and cook evenly. Larger mushrooms can be used but should be cut into smaller pieces to ensure even cooking.
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Sauces and dips
Fried mushrooms are often served with a dip or sauce, and there are many options to choose from. A classic choice is ranch dressing, but barbecue sauce and ketchup are also popular. For something a little different, you could try honey mustard sauce, warm marinara sauce, or Southern Comeback Sauce. If you're feeling adventurous, you could even make your own sauce with aromatics like garlic and thyme, and soy sauce.
If you're looking for a more indulgent option, fried mushrooms can be served with a cheese-based dip. Chili Cheese Dip is a great option for a spicy, savoury treat. If you're serving a large group, you could also provide a variety of dips and sauces so that everyone can find something they enjoy.
When it comes to preparing the mushrooms themselves, there are a few different methods to consider. Some recipes call for a light dredge in seasoned flour, while others use a batter made of flour, beer, and seasonings. You can also get creative with your breading by using Panko breadcrumbs, which will give your mushrooms an extra crispy texture.
No matter which sauce or dip you choose, fried mushrooms are a delicious and versatile treat that can be enjoyed as a snack, appetizer, or side dish.
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Cleaning and preparation
The first step in cleaning mushrooms is to determine whether they are cultivated or wild. If you bought them at a grocery store, they are cultivated. If you foraged them yourself, they are wild. If you bought them at a farmer's market, they could be either, so make sure to ask the vendor. Cultivated mushrooms are generally cleaner than wild mushrooms, which may hold a lot of dirt in their crevices and creases.
If your mushrooms are cultivated, start by inspecting them for any glaring bits of dirt or grime. If they look relatively clean, simply brush off any dirt with a dry cloth, paper towel, or pastry brush. If there are sections of the mushroom that are holding dirt, cut them off—this is generally the base or end of the stem. If your mushrooms are wild, they may need a more thorough cleaning. You can rinse them in a colander, but be sure to do so briefly and avoid soaking them in water, as this can lead to slime. Alternatively, use a damp paper towel to gently rub each mushroom.
Once your mushrooms are clean, trim thin slices from the ends of the stems. If the mushroom stem is tough, trim it. Always remove shiitake mushroom stems before cutting, as they are very tough and not pleasant to eat. Mushrooms are fresh if they are firm, plump, and free from bruises with no visible moisture on the outside. Avoid slimy or spotted mushrooms. For white mushrooms, also called button mushrooms, the gills on the underside should be tightly closed.
After trimming, you can cut the mushrooms into halves or quarters, or slice or chop as needed. If you are using larger mushrooms, you may want to cut them into bite-sized pieces. Keep in mind that fried mushrooms are best when they are a similar size to ensure even cooking.
Before frying, you can store mushrooms (except morels) unwashed in the refrigerator for up to two days in a paper bag or their original packaging. Mushrooms need to breathe, so avoid storing them in a plastic bag, as this can lead to condensation and slime. To store morel mushrooms, clean and wrap them loosely in damp paper towels or a damp clean cotton cloth, and place the bundle in a bowl.
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Frequently asked questions
White button mushrooms are a popular choice due to their mild flavour and small size, which allows for a better mushroom-to-batter ratio. Cremini mushrooms can also be used, and Portobello mushrooms are a good option if you prefer a meatier texture.
A simple batter can be made by mixing flour, cornstarch, baking powder, and salt in a bowl, then adding water or beer to create a paste. For a lighter batter, use a lager; for more flavour, opt for a wheat ale. For an even simpler option, dip the mushrooms in buttermilk and dredge them in seasoned flour.
Fried mushrooms are typically cooked in hot oil until golden brown and crispy. You can use a deep fryer, a heavy pot, or a Dutch oven. Fry only a few mushrooms at a time to avoid overcrowding, which can make them soggy. Drain the fried mushrooms on paper towels and sprinkle with parsley or salt before serving.
