How to Make Mushrooms in Beer Batter

These are excellent morsels for a party or as snacks. They can also be served as part of a first course for a meal.

Ingredients

  • 1 cup all-purpose (plain) flour
  • Pinch salt
  • 1 tablespoon fresh parsley, finely chopped
  • 1 oz, 30g butter, melted
  • 3/4 cup flat beer
  • 1 egg, separated
  • Oil suitable for deep frying
  • 12.3 oz, 350g button mushrooms, cleaned

Steps

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    Sift the flour and salt into the mixing bowl. Add the chopped parsley and mix to combine well.
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    In the medium mixing bowl, whisk together the beer, melted butter and egg yolk.
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    Make a well in the center of the sifted flour. Add the liquid mixture gradually, beating continuously. Beat until smooth in consistency. Allow the mixture to stand for half an hour.
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    After the half hour passes, pour the egg white into a small bowl. Beat until stiff peaks form. Add the egg white to the other mixture and fold through. The batter is now ready.
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    Heat oil in the pan.
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    Dip each mushroom into the batter. Ensure that each mushroom is totally covered in batter, then drop straight into the hot oil to cook. Fry for 1-2 minutes. Some may need turning to ensure an even fry.
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    Use the slotted spoon to remove cooked mushrooms from the hot oil. Drain on absorbent kitchen paper.
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    Keep the mushrooms hot in the oven prior to serving. Serve with a sweet chili sauce for a dip.

Tips

  • You can also replace mushrooms with boneless fish, preferably a salmon a serve it with chili sauce cheesy dip.

Things You'll Need

  • Flour sifter
  • Large mixing bowl
  • Wooden spoon
  • Medium mixing bowl
  • Whisk
  • Small bowl
  • Deep pan for frying

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