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1 cup all-purpose flour
Prepare batter by blending all but mushrooms, salt, and lemon until smooth. Wipe mushrooms clean with a mushroom brush or moistened paper towel (mushrooms will get full of water if they are washed in the sink, making for a watery dish - therefore the need for the wiping).
Sprinkle mushrooms with a little lemon juice and salt. Heat oil to 360°F. Dip a mushroom in the batter and drop into hot oil.
Repeat with remaining, cooking until golden. Keep mushrooms that are already cooked on a sheet lined with absorbent paper in a low oven. Serve.
Poster's Notes:
I also do zucchini slices this way and serve with fresh ranch dip.
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
1 12 oz. bottle of beer
1-1/2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon paprika
1 pound mushrooms
Fresh lemon juice (just a squeeze)
Salt
4 cups oil for frying