Pair them with your favorite dipping sauce and they’re surprisingly kid-friendly, too—that extra crispy coating from the addition of panko breadcrumbs keeps them delightfully crunchy and fun for kids and adults alike.
Cremini or Button Mushrooms Are Best for Frying
This recipe calls for cremini or button mushrooms, but the sky’s the limit in terms of which mushrooms you can use. Cremini mushrooms are preferred for their small-to-medium size—which makes the perfect, poppable, bite-sized appetizer—but just about any variety of mushroom will work here. Try it with sliced portabella mushrooms for a meaty taste and texture, shiitake mushroom caps for an umami-forward snack, or you can even experiment with less common varieties, like oyster mushrooms.
The Best Way to Clean Your Mushrooms
Cleaning mushrooms can also be a tedious task, but it doesn’t have to be. I prefer to use a damp sponge to remove any visible dirt from the mushrooms themselves, and I’ve found that it’s the easiest technique for quickly cleaning a large batch of mushrooms.
The Secret to Super Crispy Fried Mushrooms
In my testing, I found that the mushrooms that were only beer-battered were perfectly delicious and crispy in the moments after frying, but eventually lost their crunch and became soggy. To combat this phenomenon and create a final product that would stay incredibly crunchy even hours after frying, I found that a double-coating made all the difference: First, dip the mushrooms in a tangy beer batter, then roll in panko breadcrumbs to keep them much crispier, much longer.
Don’t Forget to Dredge
Tossing the mushrooms in a light coating of flour before battering them shouldn’t be overlooked, either. Mushrooms are famously watery, which you’ll know if you’ve ever sautéed them and seen just how much moisture they release. That light coating of flour helps the batter to adhere to each and every mushroom. Without it, the batter won’t adhere as nicely, and you’ll be left with an uneven coating when it comes time to fry ‘em up.
Deep Frying Without Fear
Deep frying can conjure up feelings of anxiety for even the most experienced home cooks — but it doesn’t have to. These are some of my favorite tips for deep-frying successfully and alleviating some of the stress while you do so.
Prepare your battering, frying, and cooling stations ahead of time. The process of frying moves incredibly quickly, so it’s important to make sure all your tools, equipment, and “stations” are ready in advance. While your oil heats up to temperature, place a wire rack or paper towel-lined baking sheet right next to your frying vessel, so you can quickly and easily remove the finished fried mushrooms from the oil before they burn.“Deep” frying these mushrooms doesn’t require a vat of oil. Since the battered mushrooms float at the surface of the oil, I found that 2 inches of oil in your frying vessel is really all you need. There’s no reason to waste massive jugs of oil! Two inches was more than enough for the mushrooms to cook evenly without any hot spots, so there’s no need to pick up an extra-large container of frying oil before you make these.Make sure your frying vessel and other equipment is dry as a bone before starting. When it comes to frying, water is the enemy. Even the tiniest droplets of water can cause annoying (and occasionally dangerous) splattering when they come in contact with the hot oil, so pay careful attention to make sure anything that’ll come into contact with the hot oil is dry, from the vessel itself, to the thermometer, to your slotted spoon or spider you’ll use to turn and fish out the mushrooms.
Super Sauces for Dipping Mushrooms
Remoulade Sauce Chimichurri Easy Homemade Mayonnaise Classic Bearnaise Sauce Dr. Pepper Barbecue Sauce
Set aside a clean plate to place the breaded mushrooms on. Dip each floured mushroom into the beer batter, let the excess drip off, then toss in the panko breadcrumbs until evenly coated. Remove to a clean plate and repeat with the remaining mushrooms. Allow them to fry for 2-4 minutes, or until the bottoms are deeply golden brown, then use a spider or slotted spoon to carefully flip each mushroom. Fry the other side for another 2-4 minutes, or until each mushroom is evenly golden brown. Using your spider or slotted spoon, remove the fried mushrooms to your wire rack or paper towel-lined baking sheet and sprinkle liberally with flaky salt. Repeat, in batches of 10 mushrooms, until all the mushrooms are fried — likely twice more. Serve with your preferred dipping sauce and eat while warm. To reheat refrigerated mushrooms, placem on a baking sheet and bake at 400°F for 10-12 minutes, or until warmed through and crisped. To reheat frozen mushrooms, bake at 350°F for 15-20 minutes. Did you love the recipe? Leave us stars below!
