Deep Fried Mushrooms with Horseradish Sauce
Deep fried mushrooms are a delicious appetizer or side dish. They are crispy on the outside and tender on the inside, and the horseradish sauce adds a bit of spice.
Deep fried mushrooms are a delicious appetizer or side dish. They are crispy on the outside and tender on the inside, and the horseradish sauce adds a bit of spice.
- 1 egg
- salt & pepper to taste
- 1 tsp garlic powder
- 1 cup all-purpose flour
- mushrooms
- 1 lb. mushrooms
- 1 cup beer
- 1 cup italian bread crumbs
- 1 tsp onion powder
- 1/2 tsp lemon pepper
- 1 tsp ground mustard
- season salt to taste
- horseradish sauce
- 4 tbsp mayonnaise
- 2 tbsp horseradish hot to extra hot
- 1/2 tsp lemon pepper
- 1 tsp onion powder
- 1/2 tsp dill weed
- Carbohydrate 73.3794977545198 g
- Cholesterol 50.99 mg
- Fat 10.0814758031003 g
- Fiber 5.29629043807891 g
- Protein 16.797424871904 g
- Saturated Fat 1.971918206324 g
- Serving Size 1 1 Serving (316g)
- Sodium 1574.92046160933 mg
- Sugar 68.0832073164409 g
- Trans Fat 1.05943150533232 g
- Calories 462 calories
Step-by-step
- Clean mushrooms and pat dry. Set aside.
- In a mixing bowl, add flour, garlic powder, onion powder, lemon pepper, ground mustard, egg, and beer.
- Whisk together ingredients until smooth.
- In a separate container, put bread crumbs and set aside.
- Preheat deep-fryer to 375 degrees.
- Place mushrooms in beer batter and cover thoroughly.
- Remove mushrooms from beer batter and place in container with bread crumbs. Cover thoroughly.
- Remove mushrooms from bread crumbs and place into deep-fryer.
- Cook for 5-7 minutes.
- Remove from deep-fryer and put in separate container.
- Season to taste with seasoning salt.
- For sauce..in an empty bowl add mayonnaise, horseradish, lemon pepper, lemon juice, onion powder, garlic powder and dill weed.
- Mix ingredients thoroughly.
- Add salt and pepper to taste.
Beer provides both the liquid base and the carbonation necessary for a light, airy crust, but maintaining oil temperature is the primary mechanical challenge when frying high-moisture vegetables. Mushrooms release significant internal water upon contact with 375-degree Fahrenheit oil, which rapidly drops the temperature of the frying medium. Fry small batches to prevent thermal shock and oil saturation, allowing five to seven minutes of cooking time until the exterior achieves a deep golden brown and the internal fungi turn tender. A standard deep-fryer with a built-in thermostat handles this recovery period best, though a heavy cast-iron Dutch oven paired with a clip-on deep-fry thermometer works if monitored manually.
The accompanying condiment relies on mayonnaise and prepared horseradish, utilizing lemon pepper, onion powder, garlic powder, and dill weed for aromatic balance. For alternative dietary needs, standard mayonnaise can be replaced with a plant-based emulsion at a one-to-one ratio without altering the viscosity of the sauce.
