Inspired by the Mushrooms Print from Keiko's Culinary Collection - Free Illustrated Recipe PDF Download

I have to admit I very rarely fry things in my own kitchen. It's the general messiness that I don't like, mostly, but these Beer Batter Fried Mushrooms are worth every bit of it. And, the Horseradish Honey Mustard sauce is in regular rotation at our house on sandwiches, for dipping fries and more!

This recipe is inspired by the Fried Mushrooms at Rafferty's Restaurant - a Southeast chain that originated in Lexington, Kentucky where I worked for many years of my young adult life. There's no way to replicate how amazing their version of this sauce is as they make their own dressings. (Not to mention the fact that I don't have to clean up anything at all when I eat them there!!) However, if you're like me and have almost never eaten out anywhere at all in the better part of a year, this recipe 100% scratches that itch and is worth every bit of the cleanup.  ENJOY!

I've included notes below, but here's the most important one-- 

In this recipe you have a basic template for any kind of veggies you’d like to try fried in beer batter! Try onion rings, green beans, yellow squash, red bell, Jalapeno or shishito peppers, or my VERY FAVORITE… dill pickles! 

Beer Batter Fried Mushrooms with Horseradish Honey Mustard

Feeds 4-6 as an appetizer.


For the Sauce-

¼ Cup Prepared Horseradish Sauce

¼ Cup Honey Mustard Dressing

For the Fried Mushrooms-

16 ounces Whole White Button Mushrooms

2 Cups All Purpose Flour, divided 

1 12 ounce Beer (I used a Spaten Lager)

½ teaspoon Sea Salt

1/2 teaspoon McCormick Garlic Granules with Parsley

½ teaspoon Black Pepper

Fresh Parsley for Garnish

Vegetable Oil for frying 


Prepare the sauce by mixing the two ingredients. Set aside.

Wipe off the mushrooms and trim the ends if needed. In a medium bowl, add ½ C All Purpose Flour to the mushrooms to dry and coat, shaking off the excess.

In a medium bowl add 1 ½ C All Purpose Flour, 1 Beer, Salt, Garlic with Parsley and Black Pepper. Stir with a whisk to combine. Set aside.

Heat approximately 3” of Vegetable Oil in a deep pot to 375-degrees.

One at a time, dip each mushroom in the batter to coat completely, and immediately drop in the frying oil. Do this in small batches-- five to seven at a time. The mushrooms will float to the top, so you’ll need to turn and stir them occasionally to make sure they are cooked evenly. They are done when the batter is golden brown on all sides. This should take around five minutes. When the mushrooms are done, remove and drain on paper towels. 

Serve the Fried Mushrooms hot with the Horseradish and Honey Mustard Sauce. Garnish with Fresh Parsley.


*These are also wonderful dipped in Ranch Dressing or any of your favorite dipping sauces. 

*Add Cajun Spice to the Beer Batter for a little heat. 

*You can fry any kind of mushrooms! Just cut them in 1-2 inch pieces if they are large. We selected white button mushrooms because they are the most economical, and regardless of variety the mushrooms come out tasting (pretty much) the same after being batter dipped and fried. 

*For interesting shapes, you can fry bunches of Enoki Mushrooms, or make King Oyster Mushroom coins or Portabella Mushroom fingers.

Click on the image for a FREE PDF Download, and let us know if you make this recipe in the comments below! 


Free Illustrated Recipe beer batter fried mushrooms with horseradish honey mustard sauce

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