Fried Shiitake Mushrooms

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These Fried Shiitake Mushrooms are so perfectly delicious and crispy. Super tender and juicy mushrooms coated in a light, crispy beer batter!

fried shiitake mushrooms

Fried, Crispy Shiitake Mushrooms

We first tried Fried Shiitake Mushrooms at one of our favorite restaurants in New York City. It was a perfect day, a roof top beer garden, lots of cocktails and these fried mushrooms. I mean, honestly, that day couldn’t have gotten any better.

What I thought was going to be just an “ok” appetizer turned out to be one of the best mushroom recipes I’ve ever tried. First of all, when fried mushrooms are done right, there’s nothing better. Then start with a flavorful shiitake mushroom as the base instead of a more common button mushroom, it’s a win win.

We’ve gotten a few comments about a mushrooms substitution for this recipe and I have to tell you, there isn’t really a good one. Shiitake mushrooms have a distinct flavor but they are also a flat mushroom which makes them the perfect shape for frying up these appetizers!

How Do You Make Fried Shiitake Mushrooms?

Star by cleaning the shiitake mushrooms. Just brush them off gently with a damp paper towel until they are clean. No need to run them under water unless you get some really dirty ones!

mushrooms on a board for Fried Shiitake Mushrooms

Make up a quick beer batter, dip the mushrooms in, letting the excess batter drip off and then start frying. They only take about 3-4 minutes once you get them in the oil.

Set them aside on a paper towel to drain, then season immediately with coarse salt and fresh thyme. And that’s it! These fried mushrooms are really a lot easier then they look to make.

Can I Make This Shiitake Mushroom Recipe Ahead Of Time?

Like most fried food, these mushrooms are going to be the best when they first come out of the fryer. You can keep them warm in a low oven (about 300 degrees) for up to 30 minutes. Much longer than that they will start to loose that delicious crispiness.

Fried shiitake Mushrooms with fresh thyme

What Kind Of Sauce Goes Well With fried Mushrooms?

I love this recipe so much that I really don’t think you need a dipping sauce. BUT I am a big fan of the dip, so if you do want to dip away, you can try our Awesome Sauce on the side or a Garlic Basil Mayonnaise would be great too!

For an Asian flare, try this creamy Yum Yum Sauce or a simple, homemade Stir Fry Sauce!

Looking For More Mushroom Recipes?


Fried Shiitake Mushrooms

  • Author: Dan
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 Servings 1x

These Fried Shiitake Mushrooms are so perfectly delicious and crispy. Super tender and juicy mushrooms coated in a light, crispy beer batter!



  • 2 (3.5 oz) boxes of fresh shiitake mushrooms
  • 2 cups flour
  • 1 egg, beaten
  • 2 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1 cup beer (plus more if needed to thin the batter)
  • 3 tablespoons fresh chopped thyme, divided
  • kosher or sea salt for seasoning
  • canola or peanut oil for frying


Make the beer batter:

  1. Add the flour, garlic powder, paprika and salt to a medium bowl and whisk to combine. Add in the beer combined with the beaten egg a little at a time and stir until it looks like a thick pancake batter. You might not use the whole cup, so add it in slowly. Next add in 2 tablespoons of the chopped thyme and stir. Set the batter aside for 20 minutes. As the batter sits it will get thicker so you may need to add a little more to get it to the right consistency.
  2. Fill a deep heavy bottomed pot halfway to the top with the canola or peanut oil. Heat until the temperature reaches 375 degrees.
  3. Remove the stems from the mushrooms and brush off any dirt with a damp paper towel. Dip the mushrooms in the beer batter, letting the excess drip off a bit and the carefully put into the oil to fry. You can use 2 forks to do this or a fry basket so you don’t burn your fingers.
  4. Let the mushrooms fry for 5 minutes, turning, until they are golden brown. Remove to a paper towel lined plate and season immediately with coarse salt and the extra chopped thyme.
  5. Fry the mushrooms in batches until all the mushrooms are fried.
  6. Serve immediately with more fresh thyme on top.

Recipe Notes

  • The peanut oil will give the mushrooms a little more flavor than the canola oil, but whatever you have on hand is fine. Also, if you want to do more mushrooms, you’ll have enough beer batter to do 3 boxes.


  • Serving Size: 4
  • Category: Appetizers
  • Method: Deep Fry
  • Cuisine: American

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6 Responses
  1. Jenn

    I love these at Eataly!! I have unhealthy cravings for them regularly. :) Is it me or does he recipe not talk about where the eggs in the ingredient list come into play? I assume they’re added to the batter, but before or after the beer? :). Thanks!!

  2. admin

    I did leave that out- sorry about that- thanks for letting me know! You combing the beaten egg with the cup of beer and then add it to the dry ingredients.

  3. Guitar Pro

    I actually used rehydrated Shiitake mushrooms. I made a vinegar, corn starch & flour batter. It’s Covid cooking so I used what I had.๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚ PS- Remove my 1st response please. ๐Ÿ‘๐Ÿ‘๐Ÿ‘

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