Beer-Battered Mushrooms with Garlic Aioli

Total Time:
1 hr 35 min
20 min
1 hr
15 min

8 to 10 servings

  • For the aioli:
  • 1 cup mayonnaise
  • Grated zest of 1 lemon
  • 1/3 cup fresh lemon juice (from about 3 lemons)
  • 1/2 tablespoon dijon mustard
  • 1/4 cup minced garlic (6 to 8 cloves)
  • For the mushrooms:
  • 1 pound portobello mushrooms, stems and gills scraped out, cut into 1/2-inch strips
  • 2 cups buttermilk
  • 2 large eggs, separated
  • 3/4 cup beer (preferably lager or pale ale)
  • 3/4 cup all-purpose flour
  • 3/4 cup white cornmeal
  • Kosher salt and freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • Peanut oil, for frying (about 6 cups)
  • Sea salt
  • Make the aioli: Combine the mayonnaise, lemon zest and juice, mustard and garlic in a food processor and process until combined. Transfer to a bowl, cover and refrigerate 1 hour before serving.

  • Meanwhile, prepare the mushrooms: In a shallow pan, soak the mushroom strips in the buttermilk, about 1 hour.

  • Make the batter: In a large bowl, combine the egg yolks, beer, flour, cornmeal, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and the cayenne. Fill a large deep pot with about 1 1/2 inches peanut oil; heat over medium-high heat until a deep-fry thermometer registers 350 degrees F.

  • In a large bowl, beat the egg whites with a mixer until stiff peaks form. Gently fold the beaten egg whites into the batter. One at a time, dip the mushroom strips in the batter, then carefully lower into the hot oil. (Do this in batches if necessary-do not crowd the pot.) Fry until golden brown, 2 to 3 minutes, turning with tongs. Remove and drain on a paper towel-lined plate. Sprinkle with sea salt and serve with the garlic aioli.

  • Photograph by Con Poulos

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