Beer Battered Mushrooms Food

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!

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 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.

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 FOR FRYING

Steps:

• Sift Flour and Baking Powder into a bowl.
• Pour Liquid, (Lager is best but Water can also be used) into a bowl.
• Sift Flour and Baking powder mix over the liquid a little at a time whisking inbetween until all is mixed with no lumps.
• At this stage, check consistency to your requirements. Add a little more flour for thicker batter, a little more liquid for a thinner batter. No more Baking powder is needed.
• Use immediately, no need to rest.

CRISPY BEER BATTER

Steps:

• 1 cup s/r flour mix with 1/2tsp salt
• Add 125 ml beer and 125ml mineral water. Can add only beer - 250 ml.
• Whisk until there are no lumps
• If too runny, add more flour. If too thick, add more liquid.
• Heat the oil in the wok or deep pan until 200C. Throw a bread crust to check, the oil is hot enough when the bread turns golden in 10 sec.
• Once the oil is hot, deep your fish/veggies into the batter, remove access of the batter on the edge of the bowl and gently immerse in the oil (away from yourself). Repeat with up to 4 pieces at a time. Make sure to let the oil get hot again between the batches.

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.