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    Home » Recipes » Finger Food

    Beer Battered Deep Fried Mushrooms with a twist

    November 3, 2014 By Sara McCleary Updated April 21, 2021 - This post may contain affiliate links

    Jump to Recipe

    Are these the best deep fried mushrooms you will ever eat? Crunchy golden brown beer batter, a sprinkling of matcha salt, and yuzu wasabi mayonnaise to dip into. I'm going to say yes they are.

    I use an unusual step in this recipe to enhance the flavour of these fried mushrooms. I marinate them for a few hours before they are deep fried. The results will blow your mind with their heightened umami flavour!

    The dish is given a Japanese twist by using Asahi in the batter and serving the mushrooms with a sprinkling of matcha salt. Plus dip mushrooms into a delicious yuzu wasabi mayonnaise.

    This fried mushrooms recipe is a flavour bomb of a dish.

    Sara xxx

    beer battered fried mushrooms on parchment paper with chopsticks
    What's in this post
    • Ingredients
    • The Secret of Marinating
    • Tips for Fried Mushrooms
    • What to Serve with Beer Battered Mushrooms
    • Printable Recipe
    • More Finger Food Recipes
    black and white image of whole mushrooms on parchment paper

    Ingredients

    • Mushrooms: Use medium size flat field mushrooms or portobello mushrooms.
    • Buttermilk: The secret marinade that enhances the mushrooms' umami flavour.
    • Flour: Plain flour for tossing the mushrooms in before dunking in beer batter.
    • Egg: As always use free range, happy chooks equal happy eggs.
    • Asahi: Is a type of Japanese beer. A pale larger is a good substitute. Or use mineral water if you can't have alcohol.
    • Oil: Use your favourite oil for frying. One that has a high smoke point like peanut oil or rice bran oil.
    • Salt: Sea salt flakes or Kosher salt.
    • Matcha Powder: Also known as green tea powder. Can be found in all good Asian grocery stores, or purchased on line.
    • Mayonnaise: Use a good quality Japanese mayonnaise like Kewpie, or a whole egg mayonnaise.
    • Wasabi Paste: Easily found at most supermarkets these days. Alternatively, you can use wasabi powder.
    • Yuzu Juice: Yuzu is a Japanese citrus that resembles a small grapefruit in appearance and the tart taste is a cross between grapefruit and mandarin orange. If you can’t find yuzu juice, substitute a smaller amount of lemon juice.

    The Secret of Marinating

    Marinating mushrooms before frying may sound a little unusual. It is amazing the difference a few hours in a buttermilk bath can make. The buttermilk enhances everything we love about mushrooms. The umami kick and the mushroom's natural flavour.

    The first time I tried this technique I was very skeptical. But the magic it works is amazing. I am now a convert and my beer battered deep fried mushrooms now always get a buttermilk soak.

    a fried mushroom held by chopsticks about to be dunked into a bowl of yuzu mayonnaise

    Tips for Fried Mushrooms

    • Fried mushrooms are best served immediately. As mushrooms have a high water content they will start to go soggy after some time.
    • If they have been made ahead of time and you want to re-heat and get them all crunchy again. Place the beer battered mushrooms in the air fryer. They will be back to crispy in no time.
    • Don't over crowd the deep fryer with mushrooms. As they aren't whole mushrooms they don't take long to cook, fry them in batches.
    • To stop the mushrooms going soggy while cooking them in batches place them on a wire cake rack. Don't cover the wire rack in paper towel, and don't crowd them.

    What to Serve with Beer Battered Mushrooms

    These super tasty deep fried mushrooms are happily served along side all kinds of finger food. If you want to follow the Japanese theme, below are some of my favourites.

    • Teriyaki Chicken Wings
    • Chicken Karaage
    • Seared Scallops with Sake Butter
    • Karaage Chicken Wings
    • Quail Eggs with Oolong Tea Salt
    • Wasabi Chicken Wings
    fried mushrooms on parchment paper with a blue bowl of matcha salt and white bowl of yuzu mayonnaise

    Printable Recipe

    Beer Battered Fried Mushrooms

    Recipe Author: Sara McCleary
    Delicious beer battered fried mushrooms with yuzu and wasabi mayonnaise with green tea salt. Super tasty due to marinating mushrooms in buttermilk.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Marinating Time 2 hrs
    Total Time 2 hrs 35 mins
    Course Finger Food
    Cuisine Japanese
    Servings 4 people
    Calories 216 kcal

    Ingredients

    • 4 large Swiss brown/portobello mushrooms
    • 600 ml buttermilk
    • 190 grams plain flour
    • 1 egg
    • 250 ml Japanese beer
    • oil for frying 4-6 cups

    Matcha Salt

    • 3 tablepsoons sea salt flakes
    • 1 teaspoon green tea powder matcha powder*

    Yuzu Wasabi Mayonnaise

    • 125 ml Japanese mayonnaise
    • 1 teaspoon wasabi paste
    • 3 teaspoons yuzu juice

    Instructions
     

    • Prepare your mushrooms by removing the stems and then scraping out the brown gills. Cut mushrooms into 1.5cm thick slices. Lay them in a large dish with sides. Then cover them with the buttermilk. Marinate in the fridge for a couple of hours (minimum one hour).
    • While the mushrooms are marinating prepare green tea salt and yuzu mayonnaise.
    • Once the mushrooms have marinated in the buttermilk for a few hours, remove from the fridge and prepare your batter.
    • In a large bowl mix flour, egg and beer.
    • Heat oil in a deep fryer or large pot to 180 degrees C (350 deg F).
    • Coat mushroom slices in batter, they don’t have to be perfectly coated. Place a few in the fryer at a time (don’t over crowd them) and fry until they are golden brown. Remove and drain on kitchen towel.
    • Repeat until all mushroom slices are fried. Serve immediately with mayonnaise and salt.

    Matcha Salt

    • For the matcha salt, mix salt and matcha powder in a small bowl. Crush the sea salt flakes slightly either by using a spoon or pestle, but don’t over do it, you still want to keep some the flakes for texture.

    Yuzu Wasabi Mayonnaise

    • To prepare the mayonnaise mix the Japanese mayonnaise, wasabi paste and yuzu juice in a small bowl until completely combined.

    Notes

    TIPS FOR FRIED MUSHROOMS
    • Fried mushrooms are best served immediately. As mushrooms have a high water content they will start to go soggy after some time.
    • If they have been made ahead of time and you want to re-heat and get them all crunchy again. Place the beer battered mushrooms in the air fryer. They will be back to crispy in no time.
    • Don't over crowd the deep fryer with mushrooms. As they aren't whole mushrooms they don't take long to cook, fry them in batches.
    • To stop the mushrooms going soggy while cooking them in batches place them on a wire cake rack. Don't cover the wire rack in paper towel, and don't crowd them.
     
    GENERAL COOK’S NOTES
    All oven temperatures are fan forced, increase the temperature by 20 Deg C (70 Deg F) for convection ovens.
    All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
    • 1 teaspoon equals 5ml
    • 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
    • 1 cup equals 250ml (Nth America use 237ml)
    • 4 teaspoons equal 1 tablespoon
    • I use the below unless specified in my recipes;
    Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) 
     
    NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY

    Nutrition

    Calories: 216kcalCarbohydrates: 14gProtein: 8gFat: 12gSaturated Fat: 4gCholesterol: 61mgSodium: 682mgPotassium: 535mgFiber: 1gSugar: 10gVitamin A: 375IUVitamin C: 2mgCalcium: 181mgIron: 0.6mg
    Keyword can you fry mushrooms, fried portobello mushrooms, Japanese mushrooms
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles

    More Finger Food Recipes

    Besides the below, you can find more delicious snacks under my finger food and game day recipes category.

    • Piggie Rolls, Pork Bacon and Cheese Sausage Rolls
    • Smoked Salmon Dip, Deliciously Quick to Make
    • Lumpiang Shanghai Filipino Spring Rolls
    • Crunchy Honey & Almond Baked Chicken Fingers, with a Secret Ingredient
    « Violet Crumble Cookies
    I Stay at the Haunted Congress Plaza Hotel Chicago »

    Reader Interactions

    Comments

    1. Roz Zachary

      May 05, 2016 at 6:34 am

      Great Green Tea Salt. And it looks soo pretty too. <3 Im staying in Tasmania, sadly ive never see. Matcha powder fr sale yet. Sad as. Would love to try them GT.Salt hehe

      Reply
    2. Martyna @ Wholesome Cook

      January 21, 2015 at 1:54 am

      Oh my goodness, Sarah, that whole combo... YUM!

      Reply
    3. Maureen | Orgasmic Chef

      November 04, 2014 at 7:03 am

      What a unique idea. I love everything about this!

      Reply
    4. john | heneedsfood

      November 03, 2014 at 8:53 pm

      Somebody pass me a beer, and a bowl of these little babies! Love you work, Sara

      Reply
      • Sara

        November 04, 2014 at 12:46 am

        Thanks John, handing you an Asahi right now 😉

        Reply
    5. Kristi @ Inspiration Kitchen

      November 03, 2014 at 2:35 pm

      Wow! This looks absolutely amazing! We love mushrooms! I had no idea that buttermilk intensifies the flavor. Pinned!

      Reply
      • Sara

        November 04, 2014 at 12:45 am

        Hi Kristi, I had no idea about the effect of buttermilk on mushrooms either until I actually tried it. So glad I did.

        Reply
    6. vegeTARAian

      November 03, 2014 at 10:38 am

      Sara, I LOVE this. You'll always get me when there's inspiration from Japan!

      Reply
      • Sara

        November 04, 2014 at 12:45 am

        Thanks Tara, I do love playing around with Japanese ingredients.

        Reply
    7. Thalia @ butter and brioche

      November 03, 2014 at 7:45 am

      Crazy about the idea of a green tea salt.. definitely something I need to make. Thanks for the idea!

      Reply
      • Sara

        November 04, 2014 at 12:43 am

        Glad to hear you like the idea of the green tea salt. I am now working out what else to use it with 😉

        Reply
    8. Mushroom Enthusiast

      November 03, 2014 at 5:31 am

      Love the comment that those healthy mushrooms can cancel out the deep frying aspect. Perhaps there is a scientific study in there somewhere? ha ha. Go the mushrooms....

      Reply
      • Sara

        November 04, 2014 at 12:44 am

        I think a scientific study should be done, just think if it did cancel out the unhealthy deep frying aspect.

        Reply

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    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

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