Beer battered mushrooms

• Vegan

• Produce

  • 1/4 tsp Chilli, hot powder
  • 200 g Mushrooms, medium sized

• Baking & Spices

  • 1 Black pepper
  • 1/2 tsp Paprika, smoked
  • 100 g Plain flour
  • 1 Salt

• Oils & Vinegars

  • 1 Oil

• Beer, Wine & Liquor

  • 100 ml Beer

Found on amuse-your-bouche.com

Description

Ingredients

• 100g plain flour
• 100ml beer
• ½ tsp smoked paprika
• ¼ tsp hot chilli powder
• Salt
• Black pepper
• Oil for frying
• 200g medium-sized mushrooms, quartered (or whole button mushrooms if you prefer)

Directions

• Combine the flour, beer, spices and seasonings in a large bowl, and whisk well until smooth.
• Heat between half an inch and one inch of oil over a medium heat in a large pan or wok. Drip a tiny amount of batter into the oil, and when it starts sizzling, you can add your mushrooms.
• You will probably need to cook your mushrooms in two batches to avoid overcrowding your pan. Dip a mushroom in the batter, making sure it is fully covered, and then carefully drop it into the oil. The oil should audibly sizzle. Repeat with the rest of the first batch of mushrooms.
• After a couple of minutes, use a slotted spoon to flip the mushrooms over. Continue cooking, turning as necessary, for around 5 minutes, until the batter is a deep golden colour. Remove the mushrooms from the oil, and transfer to a plate lined with kitchen paper.
• Repeat with the other batch of mushrooms.
• Finish the mushrooms with a bit more salt if they need it (mine did), and serve with your choice of dipping sauce.