Fried mushrooms in beer batter

Votes: 2

Time: 45 min.
Complexity: easily
Quantity: 16 - 18 snacks

Nutritional value per serving:

Calories 1636, total fat 168 G., saturated fats 14 G., proteins 5 G., carbohydrates 29 G., fiber 2 G., cholesterol 11 mg, sodium 730 mg, sugar 1 G.

Even if you're not a mushroom fan, you'll be hard-pressed to resist these delicious beer-battered button mushrooms. These are made with cremini mushrooms, a more mature variety with a brown cap and a rich flavor that's beautifully complemented by the dark beer and spices. Deep-fry the battered mushrooms, maintaining a precise temperature (a deep-fry thermometer is essential) until they're crispy on the outside and cooked through, then serve immediately with a tangy mayonnaise dipping sauce. This appetizer will be a hit at your next house party.

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.

Ingredients for the recipe:

Sauce

3/4 cup mayonnaise
1 tbsp chopped fresh chives
1 tbsp freshly squeezed lemon juice (half a large lemon)
1 tbsp grainy Dijon mustard
2 tsp chopped fresh thyme
1/8 tsp cayenne pepper
1/4 teaspoon coarse salt
1/4 tsp freshly ground black pepper
1 clove garlic, minced
Zest of 1 large lemon

Mushrooms

1.5 cups self-raising flour
2 tbsp chopped fresh chives
2 tsp chopped fresh thyme
1/4 teaspoon coarse salt
0.5 tsp freshly ground black pepper
1 bottle (0.33 l) of chilled dark beer
4 tbsp. vegetable oil
220 g (16-18 pcs.) small cremini mushrooms, mashed

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: Crimini mushrooms, dark beer, self-raising flour, lemon juice, Dijon mustard, thyme, ground cayenne pepper, garlic, mayonnaise

Cooking the dish according to the recipe:

Spicy sauce with mayonnaise:

In a small bowl, combine the mayonnaise, green onions, lemon juice, mustard, thyme, cayenne pepper, salt, black pepper, garlic, and lemon zest until evenly combined. The sauce can be made up to a day ahead. Cover and refrigerate.
Mushrooms:

In a medium bowl, whisk together the flour, chives, thyme, salt, and black pepper. Pour the chilled beer into the flour mixture and mix until smooth.

Pour oil into a large, wide, heavy-bottomed saucepan. Attach a deep-fry thermometer to the side of the pan. Heat the oil over medium heat to 165°C–175°C. Dip a few mushrooms in the beer batter to coat them evenly, allowing any excess batter to drip back into the bowl.
Drop a few mushrooms into the hot oil and fry until softened inside and golden brown and crispy on top, adjusting the heat as needed to maintain the oil temperature between 165°C and 175°C, 3.5 to 4.5 minutes per batch.
Using a slotted spoon, transfer the mushrooms to paper towels to remove excess fat.
Place the mushrooms on a serving platter and set the dipping sauce next to them. Serve the mushrooms hot.