Best Beer Battered Mushrooms With Garlic Aioli Recipes

JIM'S BEER-BATTERED PORTOBELLO MUSHROOMS

Jim's Beer-Battered Portobello Mushrooms image

If you like portobello mushrooms and like them deep-fried, this is for you! Delicious! Serve with a chipotle-aioli sauce for dipping.

Provided by JimChicago52

Categories Appetizers and Snacks Vegetable Mushrooms

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

oil for frying
2 cups bitter ale (such as Goose Island Honkers Ale®)
1 ¾ cups all-purpose flour
½ cup sesame seeds
2 tablespoons cornstarch
1 tablespoon baking powder
3 large portobello mushroom caps, cut into 1/2-inch slices

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.

Nutrition Facts : Calories 574.1 calories, Carbohydrate 54.6 g, Fat 31.5 g, Fiber 3.6 g, Protein 9.7 g, SaturatedFat 4.1 g, Sodium 256.6 mg, Sugar 4 g

BEER BATTER FRIED MUSHROOMS

Beer Batter Fried Mushrooms image

I love fried mushrooms! I learned how to make these from a chef at a 5-star restaurant about a year ago. You can also use the batter to make fried onion rings. YUM!

Provided by Pepper Monkey

Categories Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 cups beer (your favorite kind)
2 cups sifted flour
2 teaspoons garlic powder
2 teaspoons salt
1 teaspoon pepper
1 teaspoon parsley flakes
3 -6 cups cooking oil (depending on the size of your pot, and mushrooms)
1 -2 lb whole fresh large mushroom, washed and dryed

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!

Nutrition Facts : Calories 1755.8, Fat 164.5, SaturatedFat 21.3, Sodium 1176, Carbohydrate 57.2, Fiber 3.1, Sugar 2.5, Protein 10.9

BEER-BATTERED CREMINI MUSHROOMS

Beer-Battered Cremini Mushrooms image

Provided by Giada De Laurentiis

Categories appetizer

Time 45m

Yield 4 to 6 appetizer servings

Number Of Ingredients 18

Ingredients

3/4 cup mayonnaise
1 tablespoon chopped fresh chives
1 tablespoon fresh lemon juice (from 1/2 large lemon)
1 tablespoon whole grain Dijon mustard, such as Maille
2 teaspoons minced fresh thyme
1/8 teaspoon cayenne pepper
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 clove garlic, minced
Zest of 1 large lemon
1 1/2 cups self-rising flour
2 tablespoons chopped fresh chives
2 teaspoons chopped fresh thyme
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
One 12-ounce bottle dark beer, such as Negra Modela, chilled
4 cups vegetable or canola oil
8 ounces (16 to 18), small cremini mushrooms, cleaned

Steps:

For the sauce: In a small bowl, whisk the mayonnaise, chives, lemon juice, mustard, thyme, cayenne, salt, pepper, garlic and lemon zest together to blend. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
For the mushrooms: In a medium bowl, whisk together the flour, chives, thyme, salt and pepper. Pour the chilled beer into the flour mixture and whisk until the batter is smooth.
Pour the oil into a heavy large wide saucepan. Attach a deep-fry thermometer to the side of the saucepan. Heat the oil over medium-high heat until the temperature registers between 330 and 350 degrees F. Working in batches, dip a few mushrooms at a time into the beer batter to coat generously, allowing any excess batter to drip back into the bowl. Drop the mushrooms, a few at a time, into the hot oil and fry until the batter is deep golden brown and the mushrooms are tender, adjusting the heat as needed to maintain the oil temperature between 330 and 360 degrees F, 3 1/2 to 4 1/2 minutes per batch. Using a slotted spoon, remove the mushrooms and drain on paper towels.
Mound the mushrooms on a serving platter and place the dipping sauce alongside. Serve while the mushrooms are still hot.