Beer-battered mushrooms with garlic aioli
Votes: 1
Time: 1 hour 35 minutes
Complexity: average
Servings: 8-10
Complexity: average
Servings: 8-10
Portobello mushrooms are perfect for this appetizer. They have a rich flavor and aroma, and their caps are large enough to be cut into long strips and fried in batter. Mix the batter with flour (wheat and corn flour in equal parts), beer, and egg yolks. For a crispier and fluffier appetizer, whisk in separately beaten egg whites. Soak the mushrooms in buttermilk, coat them completely in batter, and deep-fry until golden and crispy. Serve with a simple mayonnaise-garlic aioli. The combination of portobello, corn, and malt flavors makes this appetizer unique. A worthy alternative to traditional chicken fingers.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Aioli sauce
- 1 cup mayonnaise
- Grated zest of 1 lemon
- 1/3 cup freshly squeezed lemon juice (about 3 lemons)
- 0.5 tbsp Dijon mustard
- 1/4 cup minced garlic (6-8 cloves)
Mushrooms
- 450 g portobello mushrooms (cut off stems, scrape out gills), cut into 1 cm wide strips.
- 2 cups of sour milk or kefir
- 2 large eggs, separate the whites from the yolks
- 3/4 cup beer (preferably lager or pale ale)
- 3/4 cup premium flour
- 3/4 cup white cornmeal
- 0.5 tsp cayenne pepper
- Peanut oil, for frying (about 6 cups)
- Sea salt
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Recipes with similar ingredients: mayonnaise, lemon, Dijon mustard, garlic, portobello mushrooms, sour milk, kefir, eggs, light beer, premium flour, corn flour, ground cayenne pepper
Cooking the dish according to the recipe:
Prepare the aioli:
Combine the mayonnaise, lemon zest and juice, mustard, and garlic in a food processor and process until smooth. Transfer to a bowl, cover, and refrigerate for 1 hour before serving.Meanwhile, prepare the mushrooms:
In a shallow saucepan, soak the mushrooms in the sour milk for about 1 hour.Mix the batter:
In a large bowl, combine the egg yolks, beer, flour, cornmeal, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and cayenne pepper. Pour about 1.5 inches of peanut oil into a large, deep saucepan; heat over medium heat until a deep-fry thermometer reads 350°F (175°C).- In a large bowl, beat the egg whites with a mixer until stiff peaks form. Gently fold the beaten whites into the batter. Dip the mushroom strips one at a time into the batter, then carefully lower them into the hot oil. Fry in batches to avoid crowding the pan. Fry until golden brown, 2-3 minutes, turning with tongs. Then transfer to a plate lined with paper towels to drain any excess oil. Sprinkle with sea salt and serve with garlic aioli.
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