Beer Battered Mushrooms

Ingredients
For the Mushrooms
• 400 g button mushrooms cleaned and patted dry
• 80 g all-purpose flour for coating
For the Beer Batter
• 160 g all-purpose flour
• 32 g cornstarch
• ¾ tsp baking powder
• ¾ tsp garlic powder
• ¾ tsp onion powder
• ¾ tsp paprika
• ¾ tsp salt
• ⅓ tsp black pepper
• 265 ml ice-cold lager beer
For Frying
• Neutral oil such as sunflower, canola, or vegetable oil
Optional Garnish
• Chopped fresh parsley
• Flaky sea salt
Instructions
• Coat the Mushrooms – Clean the mushrooms with a damp paper towel and pat them dry. Place the flour in a shallow tray, add the mushrooms, and toss until lightly coated on all sides. Shake off any excess flour.

• Make the Beer Batter – Whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, paprika, salt, and black pepper. Gradually pour in the ice-cold beer and whisk just until combined. The batter should be thick enough to coat the mushrooms without running straight off.

• Coat in the Batter – Add the floured mushrooms to the beer batter and gently toss until every mushroom is completely coated.

• Fry Until Crispy – Heat the oil to 175°C / 350°F. Carefully add the battered mushrooms in small batches and fry for about 4–5 minutes, turning occasionally, until golden brown and crispy. Drain on a wire rack or paper towels, sprinkle with flaky salt and parsley, and serve immediately with creamy

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