500gmixed mushrooms(portabello, portabellini, white button)sliced and whole
300mlvery cold light beerfruity light Weiss
1ltrneutral cooking oilfor frying
salt and pepper to taste
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
While the eggs are steaming, prepare the mushrooms. Slice the portabellinis and heat the butter and sesame oil in a frying pan. Add the mushrooms and cook until golden brown. Towards the end, pour in the soy sauce and toss to coat well
Serve hot with lemon wedges, aioli and mustard on the side.