A site for sore tastebuds and a woeful wallet

Beer Batter Portobellos

♫ ♪ ♫ These are a few of my favorite things ♫ ♪ ♫ Raindrops on roses and beer with my mushrooms…La la la la laa….

One mushroom made all this food!

 

Ingredients for Yummy

I’m really amazed how much food comes from just one Portobello mushroom.  I picked up two of them for just a few dollars and had the rest of the ingredients in the pantry.  I happened to have a few cold ones on hand today too, so this is what I did:

I used these five ingredients:  2 large Portobello mushrooms cut in ¼ inch slices, 1½ cups vegetable oil, a 12 oz. beer, 2 cups flour, and a blend of salt and spices.  I used 1 tsp. salt, ¼ tsp black pepper, ¼ tsp cayenne pepper, ¼ tsp paprika, ¼ tsp garlic powder, ½ tsp onion powder, but you can do what ever you like to season your batter.  In a mixing bowl combine all dry ingredients, add the beer and stir until batter becomes smooth.  Heat your oil before hand on medium high.  To make sure the oil is hot enough for frying, dip the handle end of a wooden spoon straight in the oil and you should see little bubbles.  

Frying Portobellos

 Dip the mushroom slices in the batter coating on all sides and place in the hot oil.  Don’t crowd your pan with slices but fry a few slices at a time for about 30 or 40 seconds on each side or until golden brown.  Drain them on a paper towel or a brown paper bag and salt immediately.  When they are slightly cooled and drained well they will be ready to eat.  There will be enough batter to cover several mushrooms, or you could slice onions in a half-inch thickness, give them a dip, and make delicious onion rings as well.

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