mushrooms, beer-battered with garlic aioli

By á-7976

appetizer

Ingredients

• FOR THE AIOLI:
• 1 cup mayonnaise
• grated zest of 1 lemon
• 1/2 cup fresh lemon juice
• 1/2 tbl dijon mustard
• 1/4 cup minced garlic (6-8 cloves)
• FOR THE MUSHROOMS:
• 1 lb portobella mushrooms, stems and gills scraped out, cut into 1/2 inch strips
• 2 cups buttermilk
• 2 lg eggs, separated
• 3/4 cup beer, lager or pale ale
• 3/4 cup flour
• 3/4 cup white cornmeal
• kosher salt and ground black pepper
• 1/2 tsp cayenne pepper
• peanut oil, for frying
• sea salt

Details

Preparation time 35mins
Cooking time 95mins

Preparation

Step 1

make the aioli; combine the mayonnaise,lemon zest and juice,mustard and garlic in a food processor and process until combined. transfer to a bowl, cover and refrigerate 1 hour before serving.
meanwhile, prepare the mushrooms; in a shaqllow pan, soak the mushroom strips in the buttermilk, about 1 hour.
make the batter; in a lg bowl, combine the egg yolks, beer, flour, cornmeal, 1 tsp kosher salt, 1/2 tsp pepper and the cayenne. fill a deep pot with about 1 1/2 inches peanut oil; heat over med-high heat until thermometer reads 350.
in a lg bowl, beat egg whites with a mixer until stiff peaks form. gently fold the beaten egg whites into the batter. one at a time, dip the mushroom strips in the batter, then carefully lower into the hot oil - do not crowd the pot. fry until golden brown, 2-3 min turning with tongs. remove and drain on a paper towel lined plate. sprinkle with sea salt and serve with the aioli