Beer-Battered Mushrooms with Garlic Aioli

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  • Level: Intermediate
  • Total: 1 hr 35 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Cook: 15 min
  • Yield: 8 to 10 servings
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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


  1. 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.
  2. Meanwhile, prepare the mushrooms: In a shallow pan, soak the mushroom strips in the buttermilk, about 1 hour.
  3. 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.
  4. 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.
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