INGREDIENTS:
- 4 portobello mushrooms (or other large flat mushrooms)
- 2-3 cloves garlic, crushed
- 125 g self-raising flour
- 2 tsp smoked paprika
- a good grinding of salt and pepper
- 330ml beer
- enough grapeseed or vegetable oil to cover the mushrooms
INSTRUCTIONS:
- Heat the oil in a wok or other deep sided pan.
- Slice the mushrooms.
- Toss the mushrooms in the garlic and season with salt and pepper.
- Add the flour to a bowl and season it with paprika, salt and pepper, then pour in the beer and whisk. You'll have a batter the pouring consistency of double cream.
- Test the oil is hot enough by dripping a little batter in. If it sizzles, puffs up a little and starts to turn golden, then it's ready.
- Dip the mushrooms in the batter and gently drop into the oil. Do a few slices at once. Once you can just see the underside turning golden, flip them over for a few more seconds, then lift them out and dry them on kitchen paper.
- Serve with salad and mayonnaise for a starter or with ketchup for dunking as a snack.
Source: Tinned Tomatoes
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