Beer Battered Mushrooms
These beer battered mushrooms are the perfect side to enjoy with an ice cold beer.
Ingredients
- 500 g mixed mushrooms(portabello, portabellini, white button) sliced and whole
- 200 g tempura flour warm
- 300 ml very cold light beer fruity light Weiss
- 1 ltr neutral cooking oil for frying
- salt and pepper to taste
To Serve
- aioli
- dijon mustard
- lemon wedges
Instructions
- 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.