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Beer Battered Mushrooms with Herbed Ranch

Source of Recipe

Blog


Recipe Introduction

"These crunchy little fried mushrooms are pretty irresistible, I have to say. If you’re in the mood to indulge in a little happy hour bliss, these are a great choice. And if you’re gathering with friends or family, let’s just say you’ll make a lot of people very happy."

Recipe Link: https://tinyurl.com/beer-battered-mushroooms

List of Ingredients

Fried mushrooms:
â—¦ Vegetable oil for frying
â—¦ 2 pints small button mushrooms, trimmed and halved if large
â—¦ 1 cup all-purpose flour
â—¦ 1 teaspoon each salt and fresh cracked black pepper
â—¦ 12 ounces beer, your choice (you may not need the entire 12 ounces)

Herbed ranch dip:
â—¦ 1 cup loosely packed mixed herbs; I used parsley, thyme, dill and basil
â—¦ ¼ cup yogurt
â—¦ ¼ cup sour cream or crème fraîche
â—¦ ¼ cup buttermilk
â—¦ Juice of 1 lime, or lemon
â—¦ Salt and fresh cracked black pepper


Recipe

In heavy pot or saucepan, add the oil to a depth of 3 to 4 inches. Heat on medium heat until the temperature reaches about 350° F. A thermometer is a big help here. (Note: If using a deep fryer, follow the manufacturer's instructions. Set the machine to 350° F.)

Dust off the dirt from the mushrooms with a damp cloth. Trim the stems, leaving a little behind. Leave small mushrooms whole, but cut larger ones in half, so everything is more or less similar in size.

Whisk together the flour, salt and pepper. Add enough beer to make a batter, not too thick, not too thin—about like a pancake batter.

Drop the mushrooms in the batter, making sure to cover all surfaces, and then let the excess drip off a bit before dropping them into the hot oil. Fry several at a time, so as not to crowd the pan, which can lower the temperature of the oil. When the mushrooms are nice and golden all over, about 2 to 4 minutes, remove them and drain on paper towels or newspaper.

To make the dip, finely mince the herbs either with a knife or in a small processor. Process or mix with the yogurt, sour cream, buttermilk, and lime juice. Season with salt and pepper, and make sure to taste the dressing and adjust as necessary. Refrigerate until needed. Feel free to make this ahead of time; the flavors will mingle and improve with a few hours in the fridge.

Makes 10 servings