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Fried Mushrooms Recipe

Name: Tubby's Tank House Thunderbolts Fried Mushrooms Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb whole button or cremini mushrooms (cleaned, stems trimmed); 1 cup all-purpose flour (for batter); 2 tbsp cornstarch; 1 tsp baking powder; 3 /4 cup cold beer (lager or pale ale); 2 tbsp cold sparkling water (optional, to adjust batter); 1 unit large egg (optional, for richer batter); 1 tsp salt; 1 tsp freshly ground black pepper; 1 tsp garlic powder; 1 tsp paprika (smoked or sweet); 1 tbs all-purpose flour (for dusting); 32 fl oz neutral oil for frying (vegetable, canola, or peanut); 1 cup mayonnaise; 2 tbsp prepared horseradish (jarred); 1 tbs sour cream or Greek yogurt; 1 tsp fresh lemon juice; 1 tsp Dijon mustard; 1 tsp hot sauce (optional); 1 tsp salt; 0.5 tsp freshly ground black pepper; 1 tbs chopped fresh chives (optional, for garnish)

Inspired by Tubby's Tank House Thunderbolt

Time45m

Serves4

Beer battered and served with creamy horseradish sauce.

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Ingredients

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Battered Mushrooms

1 lb whole button or cremini mushrooms (cleaned, stems trimmed)

1 cup all-purpose flour (for batter)

2 tbsp Cornstarch

1 tsp Baking powder

3 /4 cup cold beer (lager or pale ale)

2 tbsp cold sparkling water (optional, to adjust batter)

1 unit large egg (optional, for richer batter)

1 tsp Celtic sea salt

1 tsp freshly ground black pepper

1 tsp Watkins garlic powder

1 tsp paprika (smoked or sweet)

1 tbs all-purpose flour (for dusting)

32 fl oz neutral oil for frying (vegetable, canola, or peanut)

Creamy Horseradish Sauce

1 cup Mayonnaise

2 tbsp prepared horseradish (jarred)

1 tbs sour cream or Greek yogurt

1 tsp fresh lemon juice

1 tsp Dijon mustard

1 tsp hot sauce (optional)

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

1 tbs chopped fresh chives (optional, for garnish)

Method

Battered Mushrooms

Prepare mushrooms

Wipe mushrooms with a damp paper towel or brush to remove dirt. Trim and discard any dry stems so mushrooms are uniform size. Pat dry thoroughly; excess moisture prevents batter adhesion.

Pre-dust

Place 1 tablespoon flour in a shallow bowl. Lightly toss mushrooms in the flour to coat; shake off excess. This helps the batter cling.

Make the batter

In a medium bowl whisk together 1 cup flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon paprika. If using the egg, beat it separately and add to the dry mix. Slowly whisk in 3/4 cup very cold beer until a smooth, slightly thick pancake-batter consistency is reached. If batter is too thick, add up to 2 tablespoons cold sparkling water or more beer. Chill the batter in the refrigerator for 10 minutes to keep it cold — this creates a crisper fry.

Heat oil

Pour neutral oil into a heavy-bottomed pot or deep fryer to about 2–3 inches deep (approximately 28–32 fl oz for a medium pot). Heat oil to 350°F (175°C). Use a thermometer to maintain temperature; if you don't have one, test by dropping a small dollop of batter — it should sizzle and float steadily.

Batter and fry (batching)

Working in small batches (6–8 mushrooms at a time depending on size), dip each floured mushroom into the cold beer batter, allowing excess to drip back into the bowl. Gently lower mushrooms into the hot oil with a slotted spoon or spider. Fry until golden brown and crisp, about 3–4 minutes, turning once so all sides cook evenly. Maintain oil temperature near 350°F; if it drops, crust will absorb oil.

Drain and season

Transfer fried mushrooms to a wire rack set over a baking sheet or paper towels to drain. Immediately sprinkle with a little flaky salt while hot. Continue frying remaining mushrooms in batches, letting the oil return to temperature between batches.

Keep warm (optional)

If making a large batch, keep finished mushrooms in a 200°F (95°C) oven on a wire rack so they stay crisp while you finish frying.

Creamy Horseradish Sauce

Combine 1 cup mayonnaise, 2 tablespoons prepared horseradish, 1 tablespoon sour cream or Greek yogurt, 1 teaspoon lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon hot sauce (if using) in a small bowl. Whisk until smooth.

Taste and adjust seasoning with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Add more horseradish for extra heat or more lemon for brightness.

Chill the sauce for at least 15 minutes to let flavors meld. Stir in chopped chives just before serving, or sprinkle chives on top as garnish.