There is nothing better than gorgeous battered mushrooms, and this beer-battered mushrooms recipe will take your creation to the next level.

These beer-battered mushrooms can be served on their own as a beautifully light yet satisfying snack, as a starter for the main meal, or as the perfect BBQ accompaniment.

Recipe serves 4.


  • 500g mixed mushrooms, sliced and whole (portobello, portabellini & white button)
  • 200g tempura flour
  • 300ml very cold light beer (fruity light Weiss)
  • 1L neutral cooking oil, for frying
  • Salt and pepper, to taste

For serving:


  1. In a large pot, heat cooking oil to 180˚C.
  2. In a mixing bowl, combine the tempura flour and cold beer, add a pinch of salt, and whisk until smooth.
  3. Dip each mushroom and allow the excess batter to drip off before being placed gently into the hot oil. Fry for 3-4 min or until golden brown on all sides.
  4. Remove the mushrooms from the oil and allow to drain on paper towel.
  5. Season with salt and pepper.
  6. Serve hot with lemon wedges, aioli and mustard on the side.

Looking for more great recipes for your BBQ? Try our Vegan Tempura Mushrooms, Mixed Mushroom Skewers, or Beef Braai Pie recipes.

Beer-Battered Mushrooms Recipe Notes

This Beer-Battered Mushrooms recipe is courtesy of The South African Mushroom Farmers’ Association. Check them out on Facebook, Instagram, and Twitter.

Also, check out our full Recipes Archive.

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