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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Most Rumaiya
[email protected]These were great! I used a gluten-free beer and they turned out perfectly. I'll definitely be making these again.
Durga Pun
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The mushrooms are always crispy and delicious, and the batter is always light and fluffy. I highly recommend this recipe!
A J
[email protected]These mushrooms were so good! I'm not usually a fan of mushrooms, but I couldn't resist these. The batter was perfectly crispy and the mushrooms were cooked to perfection.
Mohamed Khairy
[email protected]I tried this recipe last night and it was a hit! The mushrooms were crispy and delicious, and the batter was light and airy. My family loved them.
Ahtisham Tiger
[email protected]These beer-battered cremini mushrooms were an absolute delight! The batter was crispy and flavorful, and the mushrooms were cooked to perfection. I served them with a side of ranch dressing, which complemented the flavors beautifully.