Project Description

Beer Battered Mushrooms
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Servings 4


  • 500 g mixed mushrooms, sliced and whole (portobello, portabellini & white button
  • 200 g tempura flour
  • 300 ml very cold light beer (fruity lightWeiss)
  • 1 litre neutral cooking oil, for frying
  • Salt and pepper, to taste

For serving:

  • AioliFresh
  • Dijon mustard
  • lemon wedges


  • In a large pot heat cooking oil to 180˚C.
    In a mixing bowl combine the tempura flour andcold beer, add a pinch of salt and whisk until smooth.
    Dip each mushroom and allow the excess batterto drip off before being placed gently into the hot oil. Fry for 3-4 min oruntil golden brown on all sides. Remove the mushrooms from the oil and allow todrain on paper towel. Season with salt and pepper.
    Serve hot with lemon wedges, aioli and mustardon the side.