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Wow, these beer-battered fried mushrooms are dangerous. I require some serious restraint around them. And truth be told, restraint isn’t something I’m known for.
The beer batter is perfect. Light and crunchy, it’d work on anything from shrimp to green beans to fish fillets. I liked dipping these beer-battered fried mushrooms in a tangy remoulade from Louisiana Fish Fry products. It has a bit of horseradish in it which really complimented the beefiness of the mushrooms. Ranch dressing would work too, but the kick of the horseradish in the remoulade really made this something special.
Also try my Cajun fried mushrooms.
Beer Batter Fried Mushrooms
- vegetable oil for frying
- 2 cups beer
- 2 cups all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried parsley
- 2 pounds mushrooms I used a mix of button and baby bellas, dirt brushed off (if you decide to rinse them clean, make sure you dry them thoroughly)
- dipping sauce I used Louisiana Fish Fry's Remoulade Sauce
- Bring enough oil to cover the mushrooms (about 3″) to 375 F in a Dutch oven or deep fryer.
- In a large bowl, whisk together the beer, flour, garlic powder, salt, pepper and parsley flakes until a smooth batter forms.
- Add in the mushrooms and toss to coat.
- Working in batches, deep fry the mushrooms until golden brown.
- Remove to a paper towel-lined plate to drain.
- Serve with dipping sauce.
Nutritional values are approximate.