📝 About This Recipe
These battered mushrooms are the ultimate indulgence for fans of crispy, earthy snacks, featuring a shatteringly crisp shell that gives way to a succulent, tender center. By using a chilled club soda batter, we achieve a light-as-air texture that avoids the heaviness of traditional pub fare. Perfect as a sophisticated appetizer or a crowd-pleasing party snack, these golden gems celebrate the humble mushroom in its most decadent form.
🥗 Ingredients
The Mushrooms
- 1 pound Button or Cremini Mushrooms (cleaned with a damp cloth, stems trimmed)
- 1/4 cup Cornstarch (for dredging)
The Crispy Batter
- 1 cup All-purpose flour (sifted)
- 1/2 cup Cornstarch (provides extra crunch)
- 1 teaspoon Baking powder
- 1 teaspoon Garlic powder
- 1/2 teaspoon Smoked paprika (for color and depth)
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 1/4 cups Club soda or Sparkling water (ice cold)
- 1 quart Neutral oil (vegetable, canola, or peanut oil for frying)
Garlic Aioli Dipping Sauce
- 1/2 cup Mayonnaise (high quality)
- 2 cloves Garlic (minced into a paste)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 tablespoon Fresh parsley (finely chopped)
👨🍳 Instructions
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1
Prepare the mushrooms by wiping them clean with a damp paper towel. Avoid washing them under running water, as they act like sponges and will become soggy when fried.
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2
In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, and chopped parsley to create the aioli. Cover and refrigerate until serving to allow flavors to meld.
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3
Fill a heavy-bottomed pot or Dutch oven with about 2-3 inches of neutral oil. Heat over medium-high heat until it reaches 375°F (190°C) on a deep-fry thermometer.
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4
Place 1/4 cup of cornstarch in a medium bowl. Toss the mushrooms in the cornstarch until lightly coated; this helps the batter adhere to the smooth mushroom skins.
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5
In a separate large bowl, whisk together the flour, 1/2 cup cornstarch, baking powder, garlic powder, paprika, salt, and pepper.
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6
Just before you are ready to fry, pour the ice-cold club soda into the dry ingredients. Whisk gently until just combined; a few small lumps are perfectly fine and actually contribute to a crunchier texture.
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7
Work in small batches to avoid crowding the pot. Dip a mushroom into the cold batter, ensuring it is fully submerged and coated.
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8
Carefully lower the battered mushrooms into the hot oil one by one. Do not overcrowd, as this will drop the oil temperature and lead to greasy results.
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9
Fry the mushrooms for 3-4 minutes, turning occasionally with a slotted spoon, until they are a deep golden brown and exceptionally crispy.
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10
Use a wire spider or slotted spoon to remove the mushrooms and place them on a wire cooling rack set over a baking sheet. This allows air to circulate and prevents the bottoms from steaming.
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11
Immediately sprinkle the hot mushrooms with a tiny pinch of extra salt while the oil is still wet on the surface.
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12
Repeat the process with the remaining mushrooms, ensuring the oil returns to 375°F between batches.
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13
Serve immediately while piping hot with the chilled garlic aioli on the side.
💡 Chef's Tips
Use ice-cold club soda; the temperature shock between the cold batter and hot oil creates tiny steam pockets for a lighter crust. Don't over-mix the batter; over-working the flour develops gluten, which makes the coating chewy rather than crispy. Maintain oil temperature at 375°F; if it's too low, the mushrooms will absorb oil, and if it's too high, the batter will burn before the mushroom cooks. Drain on a wire rack instead of paper towels to ensure the mushrooms stay crunchy on all sides. If you want a spicy kick, add a half teaspoon of cayenne pepper to the dry batter mix.
🍽️ Serving Suggestions
Pair with a crisp, cold Lager or a dry Pilsner to cut through the richness of the fried batter. Serve alongside a fresh arugula salad with a sharp lemon vinaigrette for a balanced appetizer plate. Offer a variety of dips like spicy buffalo sauce or a creamy blue cheese dressing for a party platter. For a gourmet touch, finish with a light dusting of freshly grated Parmesan cheese and truffle oil. These make an excellent side dish for a classic steak dinner or a juicy wagyu burger.