Best Jims Beer Battered Portobello Mushrooms 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

DEEP FRIED MUSHROOMS

Deep Fried Mushrooms image

Button mushrooms are battered and fried in oil for an irresistible snack. These are great for watching sports.

Provided by Angel Marcelino

Categories Appetizers and Snacks Vegetable Mushrooms

Time 30m

Yield 8

Number Of Ingredients 6

Ingredients

1 cup all-purpose flour
1 teaspoon garlic salt
1 egg
1 cup water
1 pound button mushrooms, quartered
2 cups oil for frying, or as needed

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.

Nutrition Facts : Calories 127.3 calories, Carbohydrate 13.9 g, Cholesterol 23.3 mg, Fat 6.5 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 0.9 g, Sodium 239.3 mg, Sugar 1 g

BEER-BATTERED MUSHROOMS WITH GARLIC AIOLI

Beer-Battered Mushrooms with Garlic Aioli image

Provided by Guy Fieri

Categories appetizer

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 16

Ingredients

1 cup mayonnaise
Grated zest of 1 lemon
1/3 cup fresh lemon juice (from about 3 lemons)
1/2 tablespoon dijon mustard
1/4 cup minced garlic (6 to 8 cloves)
For the mushrooms:
1 pound portobello mushrooms, stems and gills scraped out, cut into 1/2-inch strips
2 cups buttermilk
2 large eggs, separated
3/4 cup beer (preferably lager or pale ale)
3/4 cup all-purpose flour
3/4 cup white cornmeal
Kosher salt and freshly ground black pepper
1/2 teaspoon cayenne pepper
Peanut oil, for frying (about 6 cups)
Sea salt

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.