Beer Battered Mushrooms

These beer battered mushrooms are the perfect side to enjoy with an ice cold beer.
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Prep Time 5 minutes
Cook Time 20 minutes
Course Culinary Collection, Impressive Sides
Cuisine American
Servings 4


  • 500 g mixed mushrooms(portabello, portabellini, white button) sliced and whole
  • 200 g tempura flour warm
  • 300 ml very cold light beer fruity light Weiss
  • 1 ltr neutral cooking oil for frying
  • salt and pepper to taste

To Serve

  • aioli
  • dijon mustard
  • lemon wedges


  • 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
  • While the eggs are steaming, prepare the mushrooms. Slice the portabellinis and heat the butter and sesame oil in a frying pan. Add the mushrooms and cook until golden brown. Towards the end, pour in the soy sauce and toss to coat well
  • Serve hot with lemon wedges, aioli and mustard on the side.
Keyword sides, snacks