Let me be clear, this is a MUSHROOM recipe (not sheepshead the fish)! This is incredibly simple, but an absolutely excellent way to cook wild sheepshead mushrooms (or Hen-of-the-Woods). Serve them up at halftime of the Bears game, or as a side dish with some venison burgers. Dip them in ranch dressing for an added kick. For this recipe, I used Uncle Buck’s original fish mix and beer to make the batter, but you can use Bisquick as well but it’s a heavier batter. Enjoy!


  • 2-3 Sheephead mushrooms (depending on size) maybe 2-3 pounds
  • 1 Gallon of vegetable oil
  • 1 Bottle of beer
  • 2 Cup Battering mix or Bisquick
  • Salt

Cooking instructions:

  1. First, you need to pick some wild sheepsheads.
  2. Rinse the mushroom in cold water to remove dirt and bugs.
  3. Slice and section the mushroom into bite-sized chunks, then rinse again in cold water, drain on a paper towel,
  4. Heat deep fryer with vegetable oil to 350 degrees.
  5. Pour the beer into the batter mix and stir until it’s slightly runny, but not too thick.
  6. Let the beer batter stand to room temperature.
  7. Dunk the mushroom chunks into the beer batter, and drop in the oil.
  8. Deep fry for about ten minutes, you want them slightly crunchy (not soggy).
  9. Scoop out the mushrooms and drain on paper towel.
  10. Lightly salt, and serve them up plain or with some dipping sauce or dressing of your choice.

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