BEER-BATTERED CREMINI MUSHROOMS

Beer-Battered Cremini Mushrooms image

Provided by Giada De Laurentiis

Time 45m

Yield 4 to 6 appetizer servings

Number Of Ingredients 18

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.