Deep-Fried Mushrooms Recipe

We absolutely adored these. It's a top choice for us when dining out, and I'm thrilled to have finally found a recipe that replicates our favorite dish. Definitely a keeper. Thanks for sharing!

Absolutely delicious! I decided to tweak the recipe a bit by incorporating Saison beer instead of water, adding 1 tsp of garlic galore, 1 tsp of absolutely onion blend, and 3/4 tsp of season salt. I opted to fry them in a cast iron pan and placed them on a cookie sheet lined with paper towels to drain, resulting in perfectly crisp results!

Just like many others, I decided to customize the spices to my liking. I used a blend of Cayenne, white pepper, and chili powder for an extra kick. Another tip for extra crispiness is to chill the batter in the freezer for around 30 minutes while waiting for the oil to heat up. (A little tempura batter hack)

I had some baby portobello mushrooms to use and came across this batter recipe. I made a slight modification and used beer instead of water. The carbonation from the beer made the batter incredibly light. Seltzer water could also be used for a similar result. As the batter was more than enough for the mushrooms, I sliced some Vidalia onions and fried them up. It was like enjoying bar food in the comfort of my own home. Thanks for sharing this recipe.

Decent, but could use some extra kick. I deep-fried it until golden and crispy. I whipped up a dip with mayo, lemon juice, horseradish, and milk. Reminded me of the dips we've had with this dish before. Next time, I'll add cayenne and extra garlic for more flavor.

The first time I prepared these mushrooms, we weren't fond of the batter - it was too mushy. So, the next time, we dipped the mushrooms in beaten egg and then coated them with Italian breadcrumbs (which already contained garlic and spices). They turned out fantastic - crispy and delicious. We enjoyed them dipped in Hidden Valley Ranch Dressing.

Amazing flavor!! The crust is incredibly light and crispy, just the right thickness. The mushroom taste comes through perfectly. The preparation was simple and quick. We decided to enhance the flavor with additional seasonings like seasoned salt, garlic powder (instead of garlic salt), onion powder, pepper, and regular salt. Everyone agreed that these mushrooms surpassed any restaurant version. Highly recommended!

I enhanced the flavor by incorporating additional seasonings such as pepper, onion powder, seasoning salt, and a salt-free all-purpose seasoning or Mrs. Dash. Furthermore, I opted to slice my mushrooms in half instead of quarters. For my next attempt, I plan to introduce breadcrumbs in the hope of achieving a crispier texture.

I tried out the recipe and the result was satisfactory. The texture was just right - not mushy but crunchy, which I prefer. My only issue was that it lacked flavor, so I decided to season the mushrooms with garlic powder, onion powder, and a dash of pepper. To enhance the taste, I included an additional teaspoon of garlic salt and pepper in the flour mixture. Despite the added salt, it didn't turn out too salty. I would definitely make this dish again.

Delicious!!!!!!!!!!!!!!!! I sprinkled garlic powder on the mushrooms and tossed them. I seasoned the flour mixture with onion powder, black pepper, salt, and garlic powder. I was heavy-handed on the garlic, and that paid off. My partner said it tasted like restaurant food. Dipping them in ranch made them even better! Overall, the best!

I enhanced the flavor by incorporating garlic powder, cayenne, and black pepper for an extra kick. The batter appeared slightly thin, suggesting that it might benefit from a reduction in the amount of water used.

Add parsley flakes for an attractive appearance.

Next time, I will try using only half of the ingredients. I made a small portion of mushrooms and they turned out amazing.

Flawless

These were incredibly enjoyable to munch on!! 😄

I enhanced the flavor with a dash of Tabasco, otherwise sticking to the recipe as instructed. It turned out delicious and was simple to prepare.

Simple and fast recipe

I've been searching for something with the perfect crunch, and this recipe delivers! I made a few adjustments by adding Cajun spices, but I stuck to the rest of the recipe exactly. I also swapped all-purpose flour for self-rising flour, as I heard that the baking powder in it helps create a crispier batter. I absolutely loved the result and will definitely be making this recipe again!! Thank you for sharing! 😊

I absolutely adored it! I enhanced the flavor by incorporating cayenne powder and garlic salt into the flour. After coating them in the seasoned flour mixture, I rolled them in plain breadcrumbs for an extra crunchy texture. It turned out delicious and satisfyingly crispy.

I substituted almond flour for regular flour and added garlic powder. It turned out delicious.