Beer Battered Portabella Mushrooms Recipes

BEER-BATTERED MUSHROOMS WITH GARLIC AIOLI

Steps:

• Make the aioli: Combine the mayonnaise, lemon zest and juice, mustard and garlic in a food processor and process until combined. Transfer to a bowl, cover and refrigerate 1 hour before serving.
• Meanwhile, prepare the mushrooms: In a shallow pan, soak the mushroom strips in the buttermilk, about 1 hour.
• Make the batter: In a large bowl, combine the egg yolks, beer, flour, cornmeal, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and the cayenne. Fill a large deep pot with about 1 1/2 inches peanut oil; heat over medium-high heat until a deep-fry thermometer registers 350 degrees F.
• In a large bowl, beat the egg whites with a mixer until stiff peaks form. Gently fold the beaten egg whites into the batter. One at a time, dip the mushroom strips in the batter, then carefully lower into the hot oil. (Do this in batches if necessary-do not crowd the pot.) Fry until golden brown, 2 to 3 minutes, turning with tongs. Remove and drain on a paper towel-lined plate. Sprinkle with sea salt and serve with the garlic aioli.

DEEP FRIED MUSHROOMS

Steps:

• In a medium bowl, stir together the flour and garlic salt. Mix in egg and water until smooth.
• Heat the oil in a large deep skillet over medium-high heat. Test to see if oil is hot by frying a drop of batter. If it sizzles and floats to the top, the oil is ready.
• Dip mushrooms into the batter and then place in the hot oil. Fry a few at a time so they are not crowded, until golden brown, 3 to 5 minutes. Remove from oil with a slotted spoon and drain on paper towels.

BEER BATTER FRIED MUSHROOMS

Steps:

• Pour about 3 inches (more if needed to cover the mushrooms) of oil into a large pot.
• Heat until it reaches about 375 degrees Farenhieght.
• Meanwhile Mix beer, flour, garlic powder, salt, pepper and parsley flakes in a large bowl.
• Mix until smooth and well blended without any lumps.
• Dip mushrooms into batter and coat well.
• Fry mushrooms in batches in oil until crispy and brown.
• Time will vary depending on temperature of oil and the amount of mushrooms being fried.
• I usually do about 10 mushrooms at a time and it takes about 8 minutes.
• When done, remove mushrooms to a plate or bowl lined with paper towels to drain off excess oil.
• Place in a shallow bowl sprinkle with salt and toss to coat evenly.
• Serve with favorite dipping sauce!

BEER BATTERED MUSHROOMS

Steps:

• Gently brush off any dirt from the mushrooms.
• Beat the egg well. Add black pepper, baking powder, oil, and seasoning salt and mix well.
• Pour in the beer and add the flour and mix thoroughly. Let it rest for about 5 minutes.
• Heat the oil to approximately 375 degrees F (190 C} in a deep fryer. Click for a deep fryer.
• Dip a few mushrooms into the batter, allow excess batter to drip off.
• Carefully add some mushrooms to the hot oil. Leave plenty of room, don't crowd the cooking process.
• Let cook, attended, until puffed and golden, about 5 minutes. Use a wooden spoon or tongs to turn them over half way through cooking.
• Immediately drain the mushrooms on paper towel.
• Repeat with all mushrooms, giving a few minutes in between batches to allow oil to reach proper temperature again.
• Serve warm with Ranch dressing, Thousand Island dressing, Blue Cheese dressing, or your favorite dipping sauce.

JIM'S BEER-BATTERED PORTOBELLO MUSHROOMS

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Whisk ale, flour, sesame seeds, cornstarch, and baking powder in a large bowl. The batter will be thick and slightly lumpy.
• Dip 7 to 8 strips of mushroom at a time into the batter, shaking off excess.
• Fry mushrooms in batches in the preheated oil until golden brown, 5 to 6 minutes.

FRIED PORTABELLA MUSHROOM STRIPS

Steps:

• Clean and remove stems from mushrooms. Slice into 1/2" thick strips.
• Put flour in zip loc bag. Add mushroom slices (6-8 at a time) and shake to coat. Remove from bag and shake off excess flour.
• Beat eggs and milk together in a bowl and dip each mushroom slice to coat.
• Mix Panko crumbs, pepper, salt, garlic powder, and parmasan in a zip loc bag. Add mushrooms (again 6-8 at a time) and shake to coat.
• Heat oil in deep fryer to 300 degrees. Fry mushroom strips in small batches until golden and crispy (turn after a couple of minutes). Can also be pan fried.
• Drain and immediately salt to taste.
• Serve with low fat Peppercorn Ranch dressing for dipping.

OVEN ROASTED BABY PORTOBELLO MUSHROOMS WITH GARLIC

Steps:

• Preheat oven at 400°F. Pop off the stems from the baby portobello mushrooms. I wouldn't use a knife here because if you just cut it off, you won't have a lot of space for the garlic-y goodness. Toss mushrooms in olive oil. Sprinkle garlic inside the mushroom caps as if they were cups. When cooked, the mushroom caps will be filled with mushroom juice and cooked garlic! Place on baking sheet and pop in oven for 10-15 minutes or until mushrooms are tender. The timing really depends on the oven. I've made this in several different ovens before, and it's almost different every time. So start checking tenderness at 10 mins. Serve!

BEER BATTERED PORTABELLA MUSHROOMS

Steps:

• 1. Heat oil in a deep fryer or large saucepan 375 degree
• 2. Whisk ale,flour,sesame,seeds,cornstarch,and baking powder in a large bowl. Batter will be slightly thick and lumpy
• 3. Dip 7-8 strips of the mushrooms at a time into the batter shaking off excess . Fry mushrooms in batches in oil 5-6 min