Beer Battered Mushrooms With Garlic Aioli Recipes

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BEER-BATTERED ASPARAGUS WITH GARLIC AIOLI



Beer-battered Asparagus with Garlic Aioli image

Provided by Guy Fieri

Categories     appetizer

Time P1DT21m

Yield 12 servings

Number Of Ingredients 21

1 bunch medium asparagus, ends trimmed
2 cups buttermilk
2 eggs, separated
3/4 cup beer, lager or pale ale
3/4 cup all-purpose flour
3/4 cup white cornmeal
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
4 cups peanut oil
Sea salt
Garlic Aioli, recipe follows
1 cup mayonnaise
1/3 cup fresh lemon juice
1/2 tablespoon Dijon mustard
1 lemon, zested
4 tablespoons finely minced garlic
1 tablespoon minced fresh tarragon leaves
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
Salt

Steps:

  • In shallow pan, soak asparagus in buttermilk 12 to 24 hours. Remove from buttermilk, but do not rinse.
  • In a large bowl, combine well the egg yolks, beer, flour, cornmeal, salt, cayenne pepper and black pepper. In large deep sided pot, heat oil to 350 degrees F. Meanwhile, in a large clean bowl with an electric mixer, beat egg whites to stiff peaks. Gently fold beaten egg whites into batter mixture. Dip spears, 1 at a time into batter, then carefully lay in oil. Do not overcrowd pan. Fry in batches, if necessary. Fry for 2 to 3 minutes, turning the spears with tongs to ensure even cooking. Drain on a paper towel-lined plate. Sprinkle with sea salt, to taste. Serve immediately with Aioli.
  • In a food processor, combine all ingredients well. Refrigerate for 1 hour before serving.

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

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

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

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

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