Beer Batter Fried Mushrooms Recipes

BEER BATTERED MUSHROOMS

Steps:

• Gently brush off any dirt from the mushrooms.
• Beat the egg well. Add black pepper, baking powder, oil, and seasoning salt and mix well.
• Pour in the beer and add the flour and mix thoroughly. Let it rest for about 5 minutes.
• Heat the oil to approximately 375 degrees F (190 C} in a deep fryer. Click for a deep fryer.
• Dip a few mushrooms into the batter, allow excess batter to drip off.
• Carefully add some mushrooms to the hot oil. Leave plenty of room, don't crowd the cooking process.
• Let cook, attended, until puffed and golden, about 5 minutes. Use a wooden spoon or tongs to turn them over half way through cooking.
• Immediately drain the mushrooms on paper towel.
• Repeat with all mushrooms, giving a few minutes in between batches to allow oil to reach proper temperature again.
• Serve warm with Ranch dressing, Thousand Island dressing, Blue Cheese dressing, or your favorite dipping sauce.

BEER-BATTERED CREMINI MUSHROOMS

Steps:

• For the sauce: In a small bowl, whisk the mayonnaise, chives, lemon juice, mustard, thyme, cayenne, salt, pepper, garlic and lemon zest together to blend. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
• For the mushrooms: In a medium bowl, whisk together the flour, chives, thyme, salt and pepper. Pour the chilled beer into the flour mixture and whisk until the batter is smooth.
• Pour the oil into a heavy large wide saucepan. Attach a deep-fry thermometer to the side of the saucepan. Heat the oil over medium-high heat until the temperature registers between 330 and 350 degrees F. Working in batches, dip a few mushrooms at a time into the beer batter to coat generously, allowing any excess batter to drip back into the bowl. Drop the mushrooms, a few at a time, into the hot oil and fry until the batter is deep golden brown and the mushrooms are tender, adjusting the heat as needed to maintain the oil temperature between 330 and 360 degrees F, 3 1/2 to 4 1/2 minutes per batch. Using a slotted spoon, remove the mushrooms and drain on paper towels.
• Mound the mushrooms on a serving platter and place the dipping sauce alongside. Serve while the mushrooms are still hot.

DEEP FRIED MUSHROOMS

Steps:

• In a medium bowl, stir together the flour and garlic salt. Mix in egg and water until smooth.
• Heat the oil in a large deep skillet over medium-high heat. Test to see if oil is hot by frying a drop of batter. If it sizzles and floats to the top, the oil is ready.
• Dip mushrooms into the batter and then place in the hot oil. Fry a few at a time so they are not crowded, until golden brown, 3 to 5 minutes. Remove from oil with a slotted spoon and drain on paper towels.

JIM'S BEER-BATTERED PORTOBELLO MUSHROOMS

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Whisk ale, flour, sesame seeds, cornstarch, and baking powder in a large bowl. The batter will be thick and slightly lumpy.
• Dip 7 to 8 strips of mushroom at a time into the batter, shaking off excess.
• Fry mushrooms in batches in the preheated oil until golden brown, 5 to 6 minutes.