BEER BATTERED MUSHROOMS
These Beer Battered Mushrooms are deep fried to a crispy golden brown with the perfect beer batter coating over delicious whole button mushrooms.
Provided by Zona
Categories Appetizers
Time 15m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 318 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 81 milligrams cholesterol, Fiber 2 grams fiber, Protein 10 grams protein, SaturatedFat 1 grams saturated fat, Sodium 622 milligrams sodium, Sugar 2 grams sugar
BEER BATTERED PORTABELLA MUSHROOMS
This is a great recipe to put on the barbacue. Everyone will ask for more. Sorry no picture
Provided by Donna Budgell
Categories Vegetable Appetizers
Time 20m
Number Of Ingredients 7
Steps:
- 1. Heat oil in a deep fryer or large saucepan 375 degree
- 2. Whisk ale,flour,sesame,seeds,cornstarch,and baking powder in a large bowl. Batter will be slightly thick and lumpy
- 3. Dip 7-8 strips of the mushrooms at a time into the batter shaking off excess . Fry mushrooms in batches in oil 5-6 min
BEER-BATTERED CREMINI MUSHROOMS
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 4 to 6 appetizer servings
Number Of Ingredients 18
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.
BEER-BATTERED MUSHROOMS WITH GARLIC AIOLI
Provided by Guy Fieri
Categories appetizer
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the aioli: Combine the mayonnaise, lemon zest and juice, mustard and garlic in a food processor and process until combined. Transfer to a bowl, cover and refrigerate 1 hour before serving.
- Meanwhile, prepare the mushrooms: In a shallow pan, soak the mushroom strips in the buttermilk, about 1 hour.
- Make the batter: In a large bowl, combine the egg yolks, beer, flour, cornmeal, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and the cayenne. Fill a large deep pot with about 1 1/2 inches peanut oil; heat over medium-high heat until a deep-fry thermometer registers 350 degrees F.
- In a large bowl, beat the egg whites with a mixer until stiff peaks form. Gently fold the beaten egg whites into the batter. One at a time, dip the mushroom strips in the batter, then carefully lower into the hot oil. (Do this in batches if necessary-do not crowd the pot.) Fry until golden brown, 2 to 3 minutes, turning with tongs. Remove and drain on a paper towel-lined plate. Sprinkle with sea salt and serve with the garlic aioli.
BEER BATTER FRIED MUSHROOMS
I love fried mushrooms! I learned how to make these from a chef at a 5-star restaurant about a year ago. You can also use the batter to make fried onion rings. YUM!
Provided by Pepper Monkey
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Pour about 3 inches (more if needed to cover the mushrooms) of oil into a large pot.
- Heat until it reaches about 375 degrees Farenhieght.
- Meanwhile Mix beer, flour, garlic powder, salt, pepper and parsley flakes in a large bowl.
- Mix until smooth and well blended without any lumps.
- Dip mushrooms into batter and coat well.
- Fry mushrooms in batches in oil until crispy and brown.
- Time will vary depending on temperature of oil and the amount of mushrooms being fried.
- I usually do about 10 mushrooms at a time and it takes about 8 minutes.
- When done, remove mushrooms to a plate or bowl lined with paper towels to drain off excess oil.
- Place in a shallow bowl sprinkle with salt and toss to coat evenly.
- Serve with favorite dipping sauce!
Nutrition Facts : Calories 1755.8, Fat 164.5, SaturatedFat 21.3, Sodium 1176, Carbohydrate 57.2, Fiber 3.1, Sugar 2.5, Protein 10.9
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- Prep the mushrooms by rinsing very well and then draining or patting them dry. Trim the ends slightly and if the mushrooms are large, cut them in half. Whisk together the flour, salt, pepper, garlic and paprika. Whisk in just enough beer to make the consistency pourable, but not too thin. The mixture should resemble pancake batter. Set the batter and the mushrooms in separate bowls next to the stove.
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