Best 3 Beer Battered Mushrooms With Garlic Aioli Recipes

Beer-battered mushrooms are a delightful appetizer, side dish, or main course that combines the classic flavors of beer and garlic. This recipe uses a combination of all-purpose flour, cornstarch, baking powder, salt, and garlic powder to create a flavorful batter that coats the mushrooms before they are fried until golden brown. Served with a zesty garlic aioli dipping sauce, these mushrooms are sure to be a hit at your next gathering.

Here are our top 3 tried and tested recipes!

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

Ingredients

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

Ingredients

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

Ingredients

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

Tips:

To ensure crispy mushrooms, use cold beer in the batter and make sure the oil is hot enough before frying.
Don't overcrowd the pan when frying the mushrooms, as this will cause the oil temperature to drop and result in soggy mushrooms.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
For a more flavorful batter, add some chopped herbs or spices, such as garlic powder, onion powder, or paprika.
Serve the mushrooms immediately with garlic aioli or your favorite dipping sauce.

Conclusion:

Beer-battered mushrooms with garlic aioli are a delicious and easy-to-make appetizer or snack. With a crispy coating and tender, flavorful interior, these mushrooms are sure to be a hit at your next party or gathering. So next time you're looking for a fun and tasty treat, give this recipe a try!