These crispy, fried mushrooms are one of our most favorite appetizer recipes!
- 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:
- 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.
- Fill a deep heavy bottomed pot halfway to the top with the canola or peanut oil. Heat until the temperature reaches 375 degrees.
- 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.
- 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.
- Fry the mushrooms in batches until all the mushrooms are fried.
- Serve immediately with more fresh thyme on top.
- 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
Keywords: fried mushrooms, appetizer recipes, mushroom recipe, shiitake mushrooms