Tempura Mushrooms

Here is another appetizer that I had as an extra recipe during the 12 Days of Super Bowl Snacks. Tempura mushrooms are great party food and are always a hit. Making them is a snap as tempura is easy and has just a few ingredients. You can adjust the batter to your preference. For a thinner batter use only one cup of flour. If you like it thicker, you could add a bit more. This batter provides a nice coating but not too thick.

Tempura Mushrooms

Deep fried mushrooms is great party food. The batter is easy to make with just a few ingredients. These bite size appetizers go great with ranch dip.
Course Appetizer
Cuisine American
Keyword mushrooms, tempura
Prep Time 5 minutes
Cook Time 4 minutes
Total Time 8 minutes
Servings 4 people
Author Steve Cylka


  • 20 medium size mushrooms
  • 1 1/2 cup flour
  • 1 cup water
  • 1 egg
  • 1 tsp salt


  • Wash the mushrooms. Make sure they dry completely.
  • Beat the egg and water together. Whisk in the flour and salt until there are no lumps.
  • Heat oil to 375F. Dip a mushroom into the tempura batter and slowly drop into the oil. If you drop it to quickly all the batter with fall off the mushroom. After the mushroom has been in the oil for a minute or so, turn it to cook the other side.
  • You can cook 5 or 6 mushrooms in the oil at a time. Just make sure they are not touching each other in the oil.
  • Drain on a paper towel.
  • Serve with a dip. Some possible dips are ranch dressing, marinara sauce or this spicy mayo.


Make spicy mayo by mixing 1/4 cup mayonnaise with 1 tbsp lemon juice and a 1/2 tsp of sriracha sauce (or more if you want it extra spicy).

About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.


  1. This looks like a great tempura recipe. I love mushrooms so it’s a double winner. 🙂

  2. Great choice of batter type for mushrooms-yum! This is one of my favorite appetizers and I am sure those gems were gobbled up quickly.

  3. I just had maitake tempura at a restaurant on Saturday and they were fantastic! Have you experimented with different types of mushrooms and how they turn out?

  4. I don’t see any recipe for the spicy mayo. What do you put in it? Your mushrooms look delicious and I don’t really care for mushrooms…lol!!! My brother and his wife will be the lucky recipients, however, and I may add different veggies in the mix as well. A garlic and lemon infusion into the mayo is my usual for calamari so I guess that would work here. Do you add hot sauce or horseradish or something? A spicy cocktail sauce might work…what is your opinion?

    • I added the mayo in the recipe. This is how I make it – mix 1/4 cup mayonnaise with 1 tbsp lemon juice and a 1/2 tsp of sriracha sauce (or more if you want it extra spicy). If you can’y get sriracha sauce, you could use Tabasco.

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