BEER-BATTERED MUSHROOMS WITH GARLIC AIOLI
Provided by Guy Fieri
Categories appetizer
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- 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.
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Ariyan Samir
[email protected]I'm not sure what I did wrong, but my mushrooms didn't turn out crispy at all.
Goodluck Chukwuma
[email protected]These mushrooms are a bit too greasy for my taste.
dahenb123 shamallb123
[email protected]I used a different type of beer than the recipe called for and the mushrooms still turned out great.
Tanveer Thaheem
[email protected]These mushrooms are so easy to make. I'll definitely be making them again.
Fannu Video help Trips
[email protected]I'm not a big fan of mushrooms, but I really enjoyed these. The batter was so flavorful.
Anjana Budhathoki
[email protected]These mushrooms are a great appetizer or snack. They're also perfect for a party.
V A
[email protected]I had a hard time getting the batter to stick to the mushrooms.
Herman Muraya
[email protected]The batter was a little too thick for my taste, but the mushrooms were still tasty.
Maggie Wambo
[email protected]I made these mushrooms for dinner last night and they were delicious! My family loved them.
Ramzan Arain
[email protected]These mushrooms are so good! I love the flavor of the beer batter and the garlic aioli.
Makayla Gooden
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The garlic aioli is the perfect dipping sauce.
Abdikadir Abdi
[email protected]These beer-battered mushrooms were a hit at my party! The batter was light and crispy, and the mushrooms were cooked to perfection.