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Old 01-26-2008, 05:05 PM   #1
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Beer Batter Fried Mushrooms?

Do I need to soak mushrooms in buttermilk or can I just dip them in a beer batter and fry?

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Old 01-26-2008, 05:11 PM   #2
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Mushrooms can absorb moisture, so I think you'd be better off to simply dip them in the beer batter and fry them immediately.
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Old 01-26-2008, 06:47 PM   #3
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We used to put the mushrooms in the bowl with the batter and mix them up to make sure they were all covered. Then we would just take a handful and push them into the fryer with our thumb one by one so they didn't stick together.
I still have the scars from the grease burns to prove it ;)
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Old 01-27-2008, 01:05 AM   #4
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season your beer batter very well and fry. Use tongs if you wish. I would never soak in buttermilk shrooms absorb to much liquid. although butter milk does impart a great flavor
if you do be quick.
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Old 01-27-2008, 08:16 PM   #5
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Hi Callisto in NY,
Never let your mushrooms near water, milk or anything else liquid. Use a brush, or kitchen towel to clean the mushrooms, trim the base if necesssary with a knife. Dip in the batter just before cooking.
All the best,
Archiduc
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Old 01-29-2008, 11:05 AM   #6
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Here's what I do at work:

First, make the beer batter, preferably with a medium-dark brew. For one bottle, add enough flour to make a batter as thick as, say, pancake batter. Add some salt and pepper, and a teaspoon or two of malt powder (YES!) to the batter, and stir.

Brush the mushrooms clean. Dredge in flour, shaking off the excess. Dip into the batter, and drop, one-by-one, into the fryer. I usually take the second fryer basket (I'm using a commercial deep-fryer), and push the mushrooms down into the oil. Cook for a couple minutes. Remove the second basket, and make sure the mushrooms haven't stuck to each other. Cook for one more minute (I like my mushrooms rather well-cooked), remove from the oil, and drain for a minute. Plate, and season to taste with a little salt and pepper. We serve ours with Ranch.
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