Beer Battered Mushrooms

A customary pub favourite of breaded, beer battered mushrooms.
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Prep Time 10 minutes
Cook Time 10 minutes
Course Culinary Collection, Timeless Tapas
Cuisine South African, tapas
Servings 4


For the mushrooms

  • 500 g mixed mushrooms, (portobello, portabellini & white button) sliced and whole

For the batter

  • 200 g tempura flour
  • 300 ml very cold light beer fruity light Weiss
  • 1 l neutral cooking oil for frying
  • salt and pepper to taste

To serve

  • aioli
  • Dijon mustard
  • Fresh lemon wedges


For the mushrooms

  • In a large pot heat cooking oil to 180˚C.
  • In a mixing bowl combine the tempura flour and cold beer, add a pinch of salt and whisk until smooth.
  • Dip each mushroom and allow the excess batter to drip off before being placed gently into the hot oil.
  • Fry for 3-4 min or until golden brown on all sides.
  • Remove the mushrooms from the oil and allow to drain on paper towel.
  • Season with salt and pepper.


  • Serve hot with lemon wedges, aioli and mustard on the side.
Keyword tapas