I've been eager to beer batter again after my success with the beer battered haggis balls I made as a starter at Christmas. This time I decided to beer batter some garlic mushrooms. I adore mushrooms! What could be better?
The batter is glorious. Puffed up, golden and crunchy with the subtle flavour of spices. The mushrooms are juicy with the flavour of garlic and a good seasoning of black pepper brings out the earthy flavour.
This is such a fabulous batter. It's super easy to make and it never goes wrong. It puffs up while it's cooking and has a wonderful golden colour.. It's very light but it also has a great crunch.
You must try it. It's made in seconds. All you do is season your flour, pour in the beer and whisk. There. That's it. Ready to use.
Mushrooms are a great choice too as there's need to cook them. Just season them with black pepper and toss in some crushed garlic. As simple as that. If you aren't keen on garlic, then just leave it out. I've made these without garlic and the mushrooms are still succulent and tasty in this crisp batter.
Of course they need a bowl of ketchup for dunking!
Beer Battered Garlic Mushrooms
Succulent garlic mushrooms in crispy, golden beer batter which is lightly spiced. A really quick starter your family will love.
- 4 portobello mushrooms (or other large flat mushrooms)
- 2-3 cloves garlic, crushed
- 125 g self-raising flour
- 2 tsp smoked paprika
- a good grinding of salt and pepper
- 330ml beer
- enough rapeseed or vegetable oil to cover the mushrooms
1. Heat the oil in a wok or other deep sided pan.2. Slice the mushrooms. 3. Toss the mushrooms in the garlic and season with salt and pepper.4. Add the flour to a bowl and season it with paprika, salt and pepper, then pour in the beer and whisk. You'll have a batter the pouring consistency of double cream.5. Test the oil is hot enough by dripping a little batter in. If it sizzles, puffs up a little and starts to turn golden, then it's ready.6. Dip the mushrooms in the batter and gently drop into the oil. Do a few slices at once. Once you can just see the underside turning golden, flip them over for a few more seconds, then lift them out and dry them on kitchen paper.7. Serve with salad and mayonnaise for a starter or with ketchup for dunking as a snack.
Yield: Serves 4 as a starter with salad
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