I first made these crispy beer battered mushrooms on a rainy Saturday when I was meant to be cooking something sensible for dinner. The mushrooms were supposed to be a side dish, but one disappeared while I was checking the seasoning, then another, and suddenly dinner was mostly mushrooms. Oops. The cold beer batter puffs up around them into a craggy, golden shell, and the whole thing is dangerously snackable.
Why you will love this
I make this when friends are coming over and I want something that feels a bit pub style without putting in pub levels of effort. My family goes a little bonkers for these because the outside is properly crisp while the mushrooms stay juicy inside. And yes, there is a dipping sauce involved in our house, even if it is just mayonnaise mixed with hot sauce at the last minute.
The batter is quick, the ingredients are ordinary, and the cold beer does most of the clever work. Actually, I find it works better if the beer is very cold, so I pour a little extra for the cook. That is just good kitchen management, right?
What you will need
- 450g button or cremini mushrooms, wiped clean
- 125g plain flour
- 30g cornflour
- 1 teaspoon baking powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
- 250ml cold lager or pale ale
- 1 tablespoon hot sauce, optional
- 750ml vegetable oil, for frying
- Flaky salt, for finishing
- Chopped parsley, optional
I sometimes use pale ale instead of lager when that is what is lurking in the fridge. It gives the batter a slightly deeper flavour. If you are out of cornflour, use extra plain flour, though the coating will be a little less shatteringly crisp. My grandmother always insisted on one particular flour brand, but honestly, any ordinary plain flour works fine.
A few bits of equipment
You will want a large bowl, a whisk, a deep heavy pan, tongs, and a wire rack set over a tray. A thermometer is very handy here, but not essential. If you do not have one, drop in a tiny drip of batter; it should bubble straight away and rise fairly quickly. Please do not lean over the pan to investigate. Hot oil is a grumpy beast.
How I make them
- Wipe the mushrooms clean with a damp kitchen towel, trim the ends, and leave small mushrooms whole while cutting larger ones in half.
- In a large bowl, whisk together the plain flour, cornflour, baking powder, smoked paprika, garlic powder, fine salt, and black pepper.
- Pour in the cold lager or pale ale and the optional hot sauce, then whisk just until a thick, lumpy batter forms.
- Heat the vegetable oil in a deep heavy pan to 180°C.
- Dip the mushrooms into the batter, letting the excess drip back into the bowl, then lower them carefully into the hot oil in small batches.
- Fry the battered mushrooms for 3 to 4 minutes, turning once, until deeply golden and crisp.
- Lift the mushrooms out with tongs and drain them on the wire rack, then season with flaky salt and optional chopped parsley while they are still hot.
- Serve the crispy beer battered mushrooms immediately with your favourite dipping sauce.
Do not worry if the batter looks a bit weird and lumpy at step three; it always does. In fact, overmixing makes it heavier, so a few floury streaks are welcome. This is also where I usually sneak a taste, purely for quality control.
Notes from my slightly messy kitchen
Dry mushrooms make a real difference. I used to rinse them under the tap and wonder why the batter slid off, then I learned my lesson. If they are damp, pat them dry and give them a minute to sit before dipping.
Keep the batches small. I once crowded the pan because I was hungry and impatient, the oil temperature fell, and the mushrooms came out pale and floppy. Not tragic, but not the crunchy little heroes I wanted either.
The batter thickens as it stands, so if it sits for more than ten minutes, add a tiny splash of beer and stir gently. On second thought, do not add too much or it turns into mushroom rain.
Variations I have tried
- For a spicy version, I add a pinch of cayenne and use extra hot sauce in the batter. It is excellent with cool yogurt dip.
- For a herby version, I stir chopped parsley or chives into the batter, although the herbs can brown quickly in the oil.
- I tried adding grated parmesan once. It sounded brilliant, but it clumped in the batter and made the oil messy, so that experiment was a firm no from me.
- Portobello mushrooms work too, sliced into thick strips. They are meaty and good for a more substantial snack.
Keeping the leftovers
These are best straight from the pan, naturally. If you have leftovers, cool them completely and keep them in a covered container in the fridge for up to two days. Reheat them in a hot oven or air fryer until crisp again. The microwave makes them soft, though honestly, in my house they never last more than a day.
How we serve them
I like these with garlic mayonnaise, lemon wedges, and a scattering of parsley. My brother prefers sweet chilli sauce, which I pretend to disapprove of while dipping one into it when nobody is looking. They also make a fun starter with a few pickles on the side, or a late night snack when a sandwich feels like far too much commitment.
Pro tips I learned the hard way
- Keep the beer cold. A cold batter hits the hot oil with more energy and usually gives you a lighter crust.
- Do not salt the mushrooms well ahead of frying. I once did that, they released moisture, and the coating struggled to cling.
- Let the oil return to 180°C between batches. I tried rushing this step and regretted it because the second batch absorbed oil instead of turning crisp.
- Use a wire rack rather than piling the mushrooms on paper towels. The steam needs somewhere to escape, otherwise the bottoms soften.
A few questions people ask
Can I use non alcoholic beer?
Yes, absolutely. The flavour is a little different, but the bubbles still help the batter puff. Pick a light tasting one rather than anything very sweet.
Can I make the batter ahead?
I would not. It takes only a couple of minutes to mix, and freshly made batter fries better. You can measure all the dry ingredients ahead, though, which is the sensible compromise.
Why did my batter fall off?
Usually the mushrooms were wet, the oil was too cool, or the batter was too thin. Dry the mushrooms well and let the excess batter drip off before frying. A little cling is good; a thick puddle is not.
Can I bake these instead?
You can try, but they will not have quite the same crisp shell. Spray them generously with oil and bake at 220°C until golden, turning once. I prefer frying for this recipe, but sometimes we work with what we have!
What beer tastes best?
A simple lager is my everyday choice because it keeps the batter light. Pale ale works when I want a more noticeable malty flavour. Avoid anything very bitter unless that is your particular cup of tea, or pint of beer.
