Beer Battered Mushrooms with Herbed Ranch Dip

These Beer Battered Mushrooms with Herbed Ranch Dip are crispy on the outside, and insanely juicy on the inside…they’re in my top ten appetizers of all time!

beer battered mushrooms

My husband and I have always lived near water, along one coast or the other. And, at least along the East coast, summer means multiple visits to eating establishments that dot the shoreline, with words like Cap’n, Barnacle, Shanty, Shack or Hut somewhere in their name. When we were first married we used to go to Cap’n Franks.

The Cap’n served up all the regular stuff like fried clams, shrimp, scallops and onion rings, but they also made amazing little baskets of fried mixed vegetables. We loved them. The small grease stained cardboard box came with onions, zucchini, eggplant, and these golden nuggets. The mushrooms were the prizes inside every order; just biting down through the crunchy batter into the chewy juicy mushroom still puts me in a seaside mood.

What you crave during the summer months is a very personal thing, and the taste carries along with it the happy relaxed memories of the season. Cap’n Frank’s closed years ago, and since then we’ve moved away. But luckily I’ve recently discovered that making the occasional fried food doesn’t have to be a huge project. Just a few inches of vegetable oil in a small or medium saucepan works fine. A thermometer helps, but even that’s not a necessity.

When you have your oil at the proper temperature, it doesn’t soak into your food, and anyway, come on, you can’t put a calorie count on pure bliss.

This batter is so simple ~ just flour, salt, and beer. And you can really taste the beer in every crunchy bite.

Any type of beer will work for this recipe, pale, dark, light, whatever. Each type of beer will give the batter a slightly different flavor, so use what you have on hand.

When vegetable oil is on sale, I grab a couple of bottles and stash them away so I can make these on a whim.

I have to admit, I love a great fried veggie ~ I’ve made Fried Green Beans and Fried Zucchini that were every bit as good as these mushrooms.

Tips for making Beer Battered Fried Mushrooms~

  • Be sure you use smallish mushrooms, otherwise they won’t cook through in the oil. If you have large ones, halve them. 
  • Be sure your oil is hot enough before you start frying. If your oil is too cool your mushrooms will not crisp up.
  • These reheat beautifully in the oven, just heat them through in a 350 degree oven for a few minutes, they’ll crisp up nicely.

3.29 from 7 votes

Beer Battered Mushrooms with Herbed Ranch

Author Sue Moran


fried mushrooms

  • vegetable oil
  • small button mushrooms about 2 1/2 to 3 dozen
  • 1 cup flour
  • salt and fresh cracked black pepper
  • beer

Herbed Ranch Dip

  • 1 cup loosely packed mixed herbs I used parsley, thyme, dill and basil
  • 1/4 cup yogurt
  • 1/4 cup sour cream or creme fraiche
  • 1/4 cup buttermilk
  • juice of 1 lime or lemon
  • salt and fresh cracked black pepper


  • In a saucepan, add the oil to a depth of 3-4 inches. Heat on medium heat until the temperature reaches about 340-350F. A thermometer is a big help here.
  • Dust off the dirt from the mushrooms with a damp cloth. Trim the stems, leaving a little behind.
  • Whisk together the flour, salt and pepper. Add enough beer to make a batter, not too thick, not too thin, about like pancake batter.
  • Drop the mushrooms in the batter, making sure to cover all surfaces, and then let the excess drip off a bit before dropping them into the hot oil. Fry several at a time so as not to crowd the pan, which can lower the temperature of the oil.
  • When the mushrooms are golden, about 2-3 minutes, remove them and drain on paper towels or newspaper.
  • To make the dip, finely mince the herbs either with a knife or in a small processor.
  • Process or mix with the yogurt, sour cream, buttermilk, and lime juice.
  • Season with salt and pepper, and make sure to taste the dressing and adjust as necessary. Refrigerate until needed. Feel free to make this ahead of time, the flavors will mingle and improve with a few hours in the fridge.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

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    Please rate this recipe!

  • Reply
    Jeffrey Coleman
    January 23, 2013 at 12:32 am

    not the greatest fan of mushrooms, but if its served that way, I would probably gobble all that up 🙂

    magic mushroom kits

  • Reply
    SavoringTime in the Kitchen
    July 26, 2012 at 10:23 pm

    These look absolutely addictive! Can’t wait to try them – we love mushrooms.

  • Reply
    Eat Live Love
    July 26, 2012 at 2:54 pm

    Just found your blog and following you now! Such gorgeous and delicious pictures!

  • Reply
    Grub Snapper
    July 26, 2012 at 7:52 am

    Hi Sue,

    These fried mushrooms look so good! Your food blog and photography is really impressive!

  • Reply
    Ellen B Cookery
    July 25, 2012 at 7:20 pm

    Mouth watering delicious!

  • Reply
    July 25, 2012 at 6:41 pm

    Uh oh–now I want a basket of homemade beer-battered mushrooms for lunch! These look more than great!

    • Reply
      Sue/the view from great island
      July 25, 2012 at 8:32 pm

      I was especially happy to find out that they reheated and crisped up in the oven really well, so I DID have them for lunch the next day.

  • Reply
    L o v e l y t h i n g s
    July 26, 2012 at 1:41 am

    Beer battered mushrooms…yum!!! You make them look absolutely gorgeous!

  • Reply
    Kitchen Belleicious
    July 25, 2012 at 6:23 pm

    okay ask me! Ask me what my favorite fried app is in the whole entire world! Ask me! Ask me! Fried MUSHROOMS! These look entirely to perfect to be eaten but someone has to do the dirty work and it might as well be me

  • Reply
    July 26, 2012 at 1:18 am

    These look heavenly to me. I don’t even remember the last time I had fried mushrooms. Obviously, that means it has been too long! I adore them too. Why have I never thought to make them??? No joke, if I lived near you, I’d be conveniently dropping by all the time. You think I jest, but nope. I’d be there.

  • Reply
    Sue/the view from great island
    July 25, 2012 at 9:08 pm

    I could and did 😉

  • Reply
    July 25, 2012 at 8:12 pm

    LOVE! I could devour a big ol’ batch of these all by myself – they look amazing!

  • Reply
    Tricia @ saving room for dessert
    July 25, 2012 at 7:50 pm

    I love how mushrooms get so juicy when fried. I also love the look of that cold beer – one of my favorites by the way. Beautifully easy recipe to PIN!

    • Reply
      Sue/the view from great island
      July 25, 2012 at 8:39 pm

      The mushroom guy at the farmer’s market told me to leave them out to dry a bit before frying them so they wouldn’t be so juicy, but I ignored his advice, I like the juiciness, too!

  • Reply
    Linda A. Thompson Ditch
    July 25, 2012 at 6:57 pm

    Well, Sue, I’m not a big fan of mushrooms, but I can see using this batter on a number of other veggies! BTW the Food52 website is having a contest for Pub Food recipes. This would be a good one…perhaps you should enter?

    • Reply
      Sue/the view from great island
      July 25, 2012 at 8:33 pm

      Thanks Linda, I’ll check that out.
      Definitely use the batter on other veggies, I’m working my way through Cap’n Frank’s original assortment, and I might even add a few new ones to the list.

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