Beer Battered Mushrooms

Ingredients:

1 pound fresh mushrooms if small leave whole, if not, slice into small portions
vegetable oil for frying

Beer Batter:
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 cup yellow cornmeal
2 eggs lightly beaten
1 1/4 cups dark beer

Directions:
Make the batter: In a medium bowl, combine flour, baking powder and cornmeal. Add the eggs and the beer and whisk until smooth. Cover batter and refrigerate at least 2 hours or overnight.
In a deep heavy saucepan, heat 3-4 inches of oil until very hot, but not smoking (about 350F).
Dip mushrooms into batter, coating well, place in oil, a few at a time, and cook 2-3 minutes (turning if necessary) until crisp and golden.
Drain on paper towels and keep hot in a low oven while frying the remaining mushrooms.
Serves 4-6 as an appetizer

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Products suggested for this recipe:
Fresh Organic Brown Clamshell (Hon Shimeji) Mushrooms - 3 lb $39.00	Fresh Organic White Clamshell (Hon Shimeji) Mushrooms - 3 lb $39.00	Fresh Organic Trumpet Royale Mushrooms - 3 lb $39.00

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Beer Battered Mushrooms

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