DEEP FRIED MUSHROOMS
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
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 BATTER FRIED MUSHROOMS
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
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
JIM'S BEER-BATTERED PORTOBELLO MUSHROOMS
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
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-BATTERED MUSHROOMS WITH GARLIC AIOLI
Provided by Guy Fieri
Categories appetizer
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 16
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.
BEER-BATTERED CREMINI MUSHROOMS
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 4 to 6 appetizer servings
Number Of Ingredients 18
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.
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