Beer Battered Deep Fried Mushrooms with a twist

Are these the best deep fried mushrooms you will ever eat? Crunchy golden brown beer batter, a sprinkling of matcha salt, and yuzu wasabi mayonnaise to dip into. I'm going to say yes they are.

I use an unusual step in this recipe to enhance the flavour of these fried mushrooms. I marinate them for a few hours before they are deep fried. The results will blow your mind with their heightened umami flavour!

The dish is given a Japanese twist by using Asahi in the batter and serving the mushrooms with a sprinkling of matcha salt. Plus dip mushrooms into a delicious yuzu wasabi mayonnaise.

This fried mushrooms recipe is a flavour bomb of a dish.

Sara xxx

Ingredients

• Mushrooms: Use medium size flat field mushrooms or portobello mushrooms.
• Buttermilk: The secret marinade that enhances the mushrooms' umami flavour.
• Flour: Plain flour for tossing the mushrooms in before dunking in beer batter.
• Egg: As always use free range, happy chooks equal happy eggs.
• Asahi: Is a type of Japanese beer. A pale larger is a good substitute. Or use mineral water if you can't have alcohol.
• Oil: Use your favourite oil for frying. One that has a high smoke point like peanut oil or rice bran oil.
• Salt: Sea salt flakes or Kosher salt.
• Matcha Powder: Also known as green tea powder. Can be found in all good Asian grocery stores, or purchased on line.
• Mayonnaise: Use a good quality Japanese mayonnaise like Kewpie, or a whole egg mayonnaise.
• Wasabi Paste: Easily found at most supermarkets these days. Alternatively, you can use wasabi powder.
• Yuzu Juice: Yuzu is a Japanese citrus that resembles a small grapefruit in appearance and the tart taste is a cross between grapefruit and mandarin orange. If you can’t find yuzu juice, substitute a smaller amount of lemon juice.

The Secret of Marinating

Marinating mushrooms before frying may sound a little unusual. It is amazing the difference a few hours in a buttermilk bath can make. The buttermilk enhances everything we love about mushrooms. The umami kick and the mushroom's natural flavour.

The first time I tried this technique I was very skeptical. But the magic it works is amazing. I am now a convert and my beer battered deep fried mushrooms now always get a buttermilk soak.

Tips for Fried Mushrooms

• Fried mushrooms are best served immediately. As mushrooms have a high water content they will start to go soggy after some time.
• If they have been made ahead of time and you want to re-heat and get them all crunchy again. Place the beer battered mushrooms in the air fryer. They will be back to crispy in no time.
• Don't over crowd the deep fryer with mushrooms. As they aren't whole mushrooms they don't take long to cook, fry them in batches.
• To stop the mushrooms going soggy while cooking them in batches place them on a wire cake rack. Don't cover the wire rack in paper towel, and don't crowd them.

What to Serve with Beer Battered Mushrooms

Printable Recipe

Beer Battered Fried Mushrooms

Recipe Author: Sara McCleary

Delicious beer battered fried mushrooms with yuzu and wasabi mayonnaise with green tea salt. Super tasty due to marinating mushrooms in buttermilk.

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Prep Time 15 mins

Cook Time 20 mins

Marinating Time 2 hrs

Total Time 2 hrs 35 mins

Course Finger Food

Cuisine Japanese

Servings 4 people

Calories 216 kcal

Ingredients

• ▢ 4 large Swiss brown/portobello mushrooms
• ▢ 600 ml buttermilk
• ▢ 190 grams plain flour
• ▢ 1 egg
• ▢ 250 ml Japanese beer
• ▢ oil for frying 4-6 cups

Matcha Salt

• ▢ 3 tablepsoons sea salt flakes
• ▢ 1 teaspoon green tea powder matcha powder*

Yuzu Wasabi Mayonnaise

• ▢ 125 ml Japanese mayonnaise
• ▢ 1 teaspoon wasabi paste
• ▢ 3 teaspoons yuzu juice

Instructions

 

• Prepare your mushrooms by removing the stems and then scraping out the brown gills. Cut mushrooms into 1.5cm thick slices. Lay them in a large dish with sides. Then cover them with the buttermilk. Marinate in the fridge for a couple of hours (minimum one hour).
• While the mushrooms are marinating prepare green tea salt and yuzu mayonnaise.
• Once the mushrooms have marinated in the buttermilk for a few hours, remove from the fridge and prepare your batter.
• In a large bowl mix flour, egg and beer.
• Heat oil in a deep fryer or large pot to 180 degrees C (350 deg F).
• Coat mushroom slices in batter, they don’t have to be perfectly coated. Place a few in the fryer at a time (don’t over crowd them) and fry until they are golden brown. Remove and drain on kitchen towel.
• Repeat until all mushroom slices are fried. Serve immediately with mayonnaise and salt.
  

Matcha Salt

• For the matcha salt, mix salt and matcha powder in a small bowl. Crush the sea salt flakes slightly either by using a spoon or pestle, but don’t over do it, you still want to keep some the flakes for texture.

Yuzu Wasabi Mayonnaise

• To prepare the mayonnaise mix the Japanese mayonnaise, wasabi paste and yuzu juice in a small bowl until completely combined.

Notes

TIPS FOR FRIED MUSHROOMS

• Fried mushrooms are best served immediately. As mushrooms have a high water content they will start to go soggy after some time.
• If they have been made ahead of time and you want to re-heat and get them all crunchy again. Place the beer battered mushrooms in the air fryer. They will be back to crispy in no time.
• Don't over crowd the deep fryer with mushrooms. As they aren't whole mushrooms they don't take long to cook, fry them in batches.
• To stop the mushrooms going soggy while cooking them in batches place them on a wire cake rack. Don't cover the wire rack in paper towel, and don't crowd them.

 

GENERAL COOK’S NOTES

All oven temperatures are fan forced, increase the temperature by 20 Deg C (70 Deg F) for convection ovens.

All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;

• 1 teaspoon equals 5ml
• 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
• 1 cup equals 250ml (Nth America use 237ml)
• 4 teaspoons equal 1 tablespoon
• I use the below unless specified in my recipes;

Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) 

 

NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY

Nutrition

Calories: 216kcalCarbohydrates: 14gProtein: 8gFat: 12gSaturated Fat: 4gCholesterol: 61mgSodium: 682mgPotassium: 535mgFiber: 1gSugar: 10gVitamin A: 375IUVitamin C: 2mgCalcium: 181mgIron: 0.6mg

Keyword can you fry mushrooms, fried portobello mushrooms, Japanese mushrooms

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