Beer Battered Cremini Mushrooms Food

BEER-BATTERED MUSHROOMS WITH GARLIC AIOLI

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.

CREMINI CARPACCIO

Steps:

• Thinly slice the mushrooms on a mandolin and scatter on a rimmed platter. Cook the bacon in a skillet over medium heat, stirring, until the fat renders and the bacon is crisp, about 8 minutes. Add the vinegar and oil to the skillet and stir. Pour the bacon dressing over the mushrooms and toss. Finish with the arugula, parsley, Parmesan and a few grinds of pepper.

SAUTEED CRIMINI MUSHROOMS

Steps:

• Heat a large skillet over medium high heat. Add extra-virgin olive oil and butter. Add mushrooms and season with salt, pepper and thyme then cook 15 minutes until evenly browned and tender. Add wine and deglaze the pan. Add parsley and transfer mushrooms to a serving dish.

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.

BEER BATTER FRIED MUSHROOMS

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!