Summer is well and truly upon us! Enjoy the balmy evenings with a couple of American Amber Ales like Jack Black’s Lumberjack and a plate of piping hot, sweet and salty Mushroom Tempura with Maple-Soy Dipping Sauce – you’ll be surprised at how easy they are to make! American Amber Ales have a more malt forward taste with hop bitterness, beautiful with Asian flavours. #foodpairings #beer #meatandmushrooms #blendability #craftbeer #tempura #madaboutmushrooms


Mushroom Tempura with Maple-Soy Dipping Sauce

Serves 4-6


200g tempura flour

5ml Chinese five-spice powder

5 chives, finely chopped

250ml soda water, chilled

3-4 Big Brown mushrooms, thickly sliced

oil, for frying


60ml Maple syrup

45ml light soy sauce

1 red chilli, thinly sliced (optional)


chives, chopped



1 Maple-Soy Dipping Sauce: place the Maple-Soy dipping sauce ingredients into a small pot. Bring to the boil and cook for 3-4 minutes. Remove from the heat and allow to cool.

2 Mushroom Tempura: heat some oil in a pot or deep fryer. Place the tempura flour, Chinese five-spice powder and chives into a mixing bowl. Gradually add the soda water and lightly mix, until just combined. Do not over mix. Dip the mushroom slices, a few at a time, into the batter and straight into the hot oil. Fry for 35-40 seconds per side, and once golden and crispy, drain on paper towel. Serve hot with the Maple-Soy Dipping Sauce and some extra chopped chives over the top.