Beer Battered Cremini Mushrooms

Beer Battered Cremini Mushrooms

This is an adaptation of a Giada De Laurentiis recipe.  It’s great for game day or as an appetizer for a family dinner.  The batter is very lite, almost tempura qualities.  We hope that you enjoy.    


1 cup
1 tablespoon, chopped
Lemon Juice
1 tablespoon (1/2 lemon)
Dijon mustard
1 tablespoon
2 teaspoons (minced fresh leaves)
Kosher salt
¼ teaspoon
Black pepper
¼ teaspoon
1 clove, minced
Lemon zest
From 1 lemon
Bass Family Cajun Seasoning
½ teaspoon
Self-rising flour
1 ½ cups
2 tablespoons, chopped
2 teaspoons
Kosher salt
¼ teaspoon
Black pepper
½ teaspoon
Dark beer
1 12 ounce bottle
Vegetable oil
4 cups
Cremini mushrooms (small)
16 to 18


Step 1:

For the sauce, whisk the mayonnaise, chive, lemon juice, mustard, thyme, salt, pepper, garlic, lemon zest and Cajun seasoning together in a small bowl.  Cover and refrigerate.

Step 2:

In a medium bowl, combine the flour, chives, thyme, salt and pepper.  Add the chilled beer and whisk until the batter is smooth, but don’t over work the batter, you want the beer to add lightness to the batter.

Step 3:

In a large, heavy pot or deep fryer, heat oil to 330 to 350.  You want to cook the mushrooms in batches, watching the oil temperature.    Dip the mushrooms into the batter and coat them well.  Allow the excess to drip off before putting the mushrooms into the hot oil.  Add them into the oil and let them cook for 3 to 5 minutes, depending on their size.  Half way through, carefully flip the mushrooms to get both side golden brown.  Remove the mushrooms and drain on a paper towel.

Step 4:

Server the mushrooms with the dipping sauce.

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