📝 About This Recipe
Transform the humble button mushroom into a gourmet sensation with this ultra-crispy, golden-brown batter that shatters with every bite. By utilizing a chilled club soda base, we create a light, airy coating that perfectly encases the juicy, umami-rich mushrooms within. This dish is a masterclass in texture and a quintessential favorite for those who crave a sophisticated take on classic pub-style comfort food.
🥗 Ingredients
Main Ingredients
- 1 pound White Button or Cremini Mushrooms (cleaned and stems trimmed)
- 4 cups Vegetable or Canola Oil (for deep frying)
The Crispy Batter
- 1.5 cups All-purpose Flour (divided into 1 cup for batter and 1/2 cup for dredging)
- 1/4 cup Cornstarch (adds extra crunch)
- 1 teaspoon Baking Powder (for lift and aeration)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Smoked Paprika (for a hint of color and depth)
- 1.25 cups Club Soda or Seltzer Water (must be ice-cold)
- 1 teaspoon Sea Salt (plus extra for seasoning)
- 1/2 teaspoon Black Pepper (freshly ground)
Zesty Garlic Aioli
- 1/2 cup Mayonnaise (full fat for best flavor)
- 2 cloves Garlic (finely minced or grated)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Begin by cleaning your mushrooms with a damp paper towel. Avoid soaking them in water, as mushrooms are porous and will become soggy when fried.
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2
Prepare the Garlic Aioli by whisking together the mayonnaise, minced garlic, lemon juice, and chopped parsley in a small bowl. Cover and refrigerate to allow the flavors to meld.
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3
In a large, heavy-bottomed pot or Dutch oven, heat 4 cups of oil to 375°F (190°C). Use a deep-fry thermometer to ensure the temperature is consistent.
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4
Place 1/2 cup of all-purpose flour in a shallow bowl. This will be used to dredge the mushrooms so the batter sticks effectively.
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5
In a separate large mixing bowl, whisk together the remaining 1 cup of flour, cornstarch, baking powder, garlic powder, smoked paprika, salt, and pepper.
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6
Slowly pour the ice-cold club soda into the dry ingredients. Whisk gently until just combined; a few small lumps are perfectly fine and actually help with texture.
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7
Dredge a handful of mushrooms in the dry flour bowl, shaking off any excess.
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8
Dip the floured mushrooms into the cold batter, ensuring they are completely and evenly coated.
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9
Carefully drop the battered mushrooms into the hot oil one by one. Do not overcrowd the pot, as this will drop the oil temperature and result in greasy mushrooms.
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10
Fry the mushrooms for 3-5 minutes, turning occasionally with a slotted spoon, until they reach a deep golden brown and are incredibly crispy.
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11
Use a spider strainer or slotted spoon to remove the mushrooms and place them on a wire rack set over a baking sheet to drain. This prevents the bottoms from getting soggy.
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12
Immediately sprinkle with a pinch of sea salt while they are still hot.
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13
Repeat the process with the remaining mushrooms, allowing the oil to return to 375°F between batches.
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14
Serve immediately while piping hot alongside the chilled Garlic Aioli.
💡 Chef's Tips
Always use ice-cold club soda; the temperature shock between the cold batter and hot oil creates the signature crispy bubbles. Do not wash mushrooms under running water; use a damp cloth to prevent them from absorbing excess moisture which causes oil splatter. Maintain your oil temperature at 375°F; if it drops too low, the batter will absorb oil and become heavy and greasy. For a spicy kick, add a teaspoon of cayenne pepper or your favorite hot sauce directly into the wet batter. Use a wire cooling rack instead of paper towels for draining to keep the air circulating and the coating crisp.
🍽️ Serving Suggestions
Pair with a crisp, cold Lager or a dry Pilsner to cut through the richness of the fried batter. Serve as a shared appetizer alongside a platter of fresh celery sticks and carrot ribbons. Offer a variety of dipping sauces like Spicy Sriracha Mayo, Ranch dressing, or a Tangy Balsamic Reduction. Arrange on a wooden board garnished with fresh lemon wedges and a sprinkle of chopped chives for a rustic presentation.