Mushrooms Recipe
Homemade and hand battered to order
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Ingredients
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Battered Mushrooms
Method
Battered Mushrooms
Set up dredge
Place 1/2 cup flour for dredging in a shallow bowl or plate. Season lightly with a pinch of salt and pepper. Toss the dried mushrooms in this flour to give them a light coating; shake off excess.
Make batter
In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. In a separate small bowl lightly beat the egg. Add the beaten egg and 3 tbs cold beer (or sparkling water) to the dry mix and whisk until combined. Add the remaining 1/4 cup cold liquid gradually until you reach a thick, slightly runny batter with a consistency similar to heavy cream — you should be able to coat the back of a spoon. Keep the batter cold (set the bowl in an ice bath briefly if needed).
Heat oil
Pour about 3–4 cups vegetable oil into a deep skillet or Dutch oven to reach a 1 to 1.5-inch depth. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter into the oil — it should sizzle and float steadily, browning in about 1–2 minutes.
Batter and fry
Working in small batches (6–8 mushrooms depending on pan size), dip each floured mushroom into the batter, allowing excess to drip off for 5–10 seconds. Carefully lower battered mushrooms into the hot oil, spacing them so they don't touch. Fry until golden brown and crisp, about 2.5–4 minutes, turning once if needed for even color. Use a slotted spoon to transfer mushrooms to a wire rack set over a baking sheet or to paper towels to drain. Repeat with remaining mushrooms. Maintain oil temperature between 325–350°F (163–177°C); if oil gets too cool, the batter will absorb more oil and be greasy; if too hot, the exterior may darken before the center cooks.