How to Make Mushrooms in Beer Batter Oct 11th 2012, 16:00 These are excellent morsels for a party or as snacks. They can also be served as part of a first course for a meal. Edit Ingredients - 1 cup all-purpose (plain) flour
- Pinch salt
- 1 tablespoon fresh parsley, finely chopped
- 1 oz, 30g butter, melted
- 3/4 cup flat beer
- 1 egg, separated
- Oil suitable for deep frying
- 12.3 oz, 350g button mushrooms, cleaned
- Sift the flour and salt into the mixing bowl. Add the chopped parsley and mix to combine well.
- In the medium mixing bowl, whisk together the beer, melted butter and egg yolk.
- Make a well in the center of the sifted flour. Add the liquid mixture gradually, beating continuously. Beat until smooth in consistency. Allow the mixture to stand for half an hour.
- After the half hour passes, pour the egg white into a small bowl. Beat until stiff peaks form. Add the egg white to the other mixture and fold through. The batter is now ready.
- Heat the oil in the pan.
- Dip each mushroom into the batter. Ensure that each mushroom is totally covered in batter, then drop straight into the hot oil to cook. Fry for 1-2 minutes. Some may need turning to ensure an even fry.
- Use the slotted spoon to remove cooked mushrooms from the hot oil. Drain on absorbent kitchen paper.
- Keep the mushrooms hot in the oven prior to serving. Serve with a sweet chile sauce for a dip.
Edit Things You'll Need - Flour sifter
- Large mixing bowl
- Wooden spoon
- Medium mixing bowl
- Whisk
- Small bowl
- Deep pan for frying
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