These extra-crispy fried mushrooms will outshine anything youve had at a restaurant.
The secret to the recipe?
A dip in beer batter and then panko.
Simply Recipes / Ross Yoder
That light coating of flour helps the batter to adhere to each and every mushroom.
Whisk the batter until no lumps remain and set aside.
Set aside a clean plate to place the breaded mushrooms on.
Simply Recipes / Ross Yoder
Remove to a clean plate and repeat with the remaining mushrooms.
Fry the other side for another 2-4 minutes, or until each mushroom is evenly golden brown.
Repeat, in batches of 10 mushrooms, until all the mushrooms are fried likely twice more.
Simply Recipes / Ross Yoder
Sprinkle with more flaky salt as needed, and scatter fresh thyme leaves throughout.
These mushrooms are HOT when they first come out of the fryer!
As good as they may look, let them cool a bit before you bite into them.
Simply Recipes / Ross Yoder
Serve with your preferred dipping sauce and eat while warm.
Refrigerate or freeze any remaining fried mushrooms in a tightly-sealed plastic or reusable bag.
To reheat frozen mushrooms, bake at 350F for 15-20 minutes.
Simply Recipes / Ross Yoder
Simply Recipes / Ross Yoder
Simply Recipes / Ross Yoder
Simply Recipes / Ross Yoder
Simply Recipes / Ross Yoder
Simply Recipes / Ross Yoder
Simply Recipes / Ross Yoder
Simply Recipes / Ross Yoder
Simply Recipes / Ross Yoder