Beer Battered Mushrooms
A customary pub favourite of breaded, beer battered mushrooms.
Ingredients
For the mushrooms
- 500 g mixed mushrooms, (portobello, portabellini & white button) sliced and whole
For the batter
- 200 g tempura flour
- 300 ml very cold light beer fruity light Weiss
- 1 l neutral cooking oil for frying
- salt and pepper to taste
To serve
- aioli
- Dijon mustard
- Fresh lemon wedges
Instructions
For the mushrooms
- In a large pot heat cooking oil to 180˚C.
- In a mixing bowl combine the tempura flour and cold beer, add a pinch of salt and whisk until smooth.
- Dip each mushroom and allow the excess batter to drip off before being placed gently into the hot oil.
- Fry for 3-4 min or until golden brown on all sides.
- Remove the mushrooms from the oil and allow to drain on paper towel.
- Season with salt and pepper.
Serving
- Serve hot with lemon wedges, aioli and mustard on the side.