Popcorn Mushroom

Here is the perfect snack to munch on while you are enjoying a beer (or two). These popcorn mushrooms are crunchy on the outside and soft on the inside, and taste great with horseradish sauce. Easy to make and even easier to eat.

Popcorn Mushroom


(Recipe by:Chef Yasue Siewert)


Prep.: 10 minutes
Cook: 10 minutes


Makes 20 to 25 popcorn mushrooms


6 to 7 white button mushrooms, each diced small
1 cup flour
2 tbsp cornstarch
¾ cup water
2 tsp white wine vinegar
¼ tsp kosher salt
pinch of black pepper

For sauce:
2 tsp horseradish
1 tbsp mayonnaise
2 tbsp sour cream
1 dash worcestershire sauce
1/8 tsp kosher salt, more to taste
pinch of pepper


In a medium bowl, mix with flour, cornstarch, water, white wine vinegar, salt, and black pepper. Add mushroom pieces and mix well to coat.

In a medium saucepan (or deep fryer), heat 1 to 2 inch of canola oil over medium heat to 350 degrees F. Scoop about 1tbsp of coated mushrooms and place in the oil. Repeat, cooking a few at a time, until light golden brown, about 3 to 4 minutes. Drain on a paper towel. Sprinkle salt over fried mushrooms.

To prepare the horseradish dipping sauce, mix all sauce ingredients together in a small bowl and chill until ready to use.

Serve immediately with horseradish dipping sauce.

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