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Mushrooms in beer batter with garlic sauce

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Ingredients for 5 servings:

  • Oil for frying
  • 500 g mushrooms
  • 2 eggs
  • 1 tbsp sugar
  • 250 g flour
  • 300 ml beer
  • 1 tbsp oil
  • 2 tbsp milk
  • salt and pepper
  • Fondor
  • 50 g mayonnaise
  • 80 g yogurt
  • 80 g sour cream
  • lemon juice
  • 3 garlic cloves
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

tastes like at wine festivals, fairs or Christmas markets

Clean the mushrooms and halve or quarter them. For the garlic sauce, finely chop or press the garlic, mix it with mayonnaise, yogurt, and sour cream until smooth, and season the sauce with salt, pepper, and lemon juice. For the beer batter, beat the eggs and sugar until frothy. Add the flour, beer, oil, and milk and mix everything into a thick, sticky batter. Season with salt, pepper, and fondor. Dip the mushrooms in the batter and deep-fry in hot oil. Serve with the garlic sauce. It’s also delicious as a fondue.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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