Beer-battered mushrooms: Start any meal with golden treats

We’ve all been at a restaurant and had crumbed mushrooms as a starter and burned our tongues on them because we forget how hot they are. These are the things we always remember about our food and we keep on doing it again. Now, you can do the same at home with a more refined recipe that you can adjust for yourself too. These beer-battered mushrooms are light and crispy, and are the perfect way to start a meal or fill your snack platter for the rugby alongside some wings and chicken strips.

ALSO READ: Curried mushroom and kale quinoa: Hearty and healthy

Beer-battered mushrooms suggestions

The tempura flour keeps the batter light and not only does the beer do the same, it also adds a rich flavour which is very welcoming. Using a light beer like Weiss is fruity and mixes well in the batter. You can make your own dipping sauces like aioli or mustard dip. If you’re having fried wings with blue cheese sauce, ti also works perfectly well. They go great with a steak dinner too or when you’re hosting a big rugby-watching day with all of your friends.

ALSO READ: Mushroom and lager beef pie: A wholesome weeknight meal

Whether you need a dinner starter or game day snack, these golden beer-battered mushrooms are definitely the way to go this weekend.

Last updated on 26 June 2023

Beer-battered mushrooms recipe

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Recipe by South African Mushroom Farmers’ Association Course: SidesCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Total time

25

minutes

Prepare these light, crispy mushroom bites as a snack or side dish for Heritage Day!

Ingredients

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

• 200 g 200 tempura flour

• 300 ml 300 very cold light beer (fruity light Weiss)

• 1 litre 1 neutral cooking oil, for frying

• salt and pepper, to taste

• For serving

• Aioli

• Dijon mustard

• fresh lemon wedges

Method

• 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 minutes 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.

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