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.
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Aj Quaresima
[email protected]I've made this recipe several times and it's always a hit! The mushrooms are crispy on the outside and tender on the inside, and the garlic aioli is the perfect dipping sauce.
kalumba faisal
[email protected]These mushrooms were delicious! I would definitely recommend them.
Myla Flores
[email protected]I'm not a huge fan of mushrooms, but these were really good! The beer batter was light and crispy, and the garlic aioli was the perfect dipping sauce.
Shakeel Christian
[email protected]These mushrooms were the perfect party food! They were easy to make and everyone loved them.
Shahzaib Cheema
[email protected]I thought the recipe was easy to follow and the mushrooms turned out great!
Tonythe towman
[email protected]I would recommend using a different type of mushroom for this recipe. I used white button mushrooms and they were a bit too bland.
sunjidul islam sifat
[email protected]Overall, I thought these mushrooms were just okay. They weren't bad, but they weren't anything special either.
Tambir Ahmad
[email protected]I thought the garlic aioli was a bit bland. I would have liked it to be more flavorful.
Leah Dia
[email protected]These mushrooms were a little too greasy for my taste.
Shex Kamal
[email protected]I've made these mushrooms several times now and they're always a hit! They're the perfect appetizer or snack.
Mekseb Habtom
[email protected]These mushrooms were so easy to make and they turned out perfectly! I will definitely be making them again.
Cece Mckenzie
[email protected]I'm not usually a fan of mushrooms, but these were amazing! The beer batter was light and crispy, and the garlic aioli was flavorful without being overpowering. I'll definitely be making these again.
Riri Mundle
[email protected]I made these mushrooms for dinner last night and they were delicious! My husband and I both loved them.
Waytika Glover
[email protected]These beer-battered mushrooms were a hit at my party! They were crispy on the outside and tender on the inside, and the garlic aioli was the perfect dipping sauce. I'll definitely be making these again.