Mixed Mushrooms Recipe

Munch on these crispy mushrooms with abandon!

These mushrooms are a fun party appetizer or snack (we used store-bought crackers to coat them!). They’re perfect with a cold bottle of beer and your favorite show on TV.

Mixed Mushrooms Recipe

Melanie Jimenez
Munch on these crispy mushrooms with abandon!
Prep Time 25 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 40 minutes
Course Appetizers
Cuisine Others
Servings 4


Mixed Mushrooms Ingredients

  • 1/2 Cup mayonnaise
  • 1 teaspoon Garlic finely minced
  • 1/3 Cup olive oil
  • lemon juice (juice from 1 to 2 lemons)
  • 2 teaspoons Dijon mustard
  • Salt
  • freshly ground black pepper
  • 1 1/2 cups all-purpose flour
  • 2 packs (we used 2 200-gram packs SkyFlakes), crushed finely in a food processor
  • 1/4 teaspoon Salt
  • 1/4 teaspoon ground black pepper finely ground
  • 1 1/3 cans beer (we used San Miguel Pale Pilsen), chilled (330-ml can)
  • 2 cups vegetable oil
  • 1 Pack enoki mushrooms 100-gram
  • 1 Pack shimeji mushrooms (160-gram pack)
  • 2 packs oyster mushrooms (120-gram pack)


  • Make the quick aioli: Mix all ingredients in a small bowl. Cover and chill until ready to use. (You can make this ahead of time; mixture lasts up to 5 days in the refrigerator.)
  • Place all-purpose flour in a medium bowl and crushed crackers on a plate. Season flour with salt and pepper. Slowly pour beer into flour and stir until a pancake batter-like consistency is achieved.
  • Pour oil into a nonstick frying pan over medium heat until it comes 2 inches up the sides of the pan. When oil is hot, dip mushrooms in beer batter then coat with crushed crackers. Fry until golden brown, about 3 to 4 minutes for enoki and 5 to 6 minutes for shimeji and oyster mushrooms. Serve immediately with quick aioli.
Keyword party appetizer, snack ideas
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