Hot, crispy, savoury, and meaty beer-battered honey mushroom, recipe dedicated to @FungiFriday by @ewkaw and to all fungi friends here.
Just before last winter, I harvested some honey mushrooms growing abundantly by us.
I dried them but I haven't touched them since.
Although they grow prolifically when in season not everyone is keen on them, they taste nice but the texture of them is a little slimy and off-putting to some.
So today, I tailored a recipe to make this wild mushroom more appetizing and palatable to those with sensitive palates, they'll surely chobble on this one in no time!
As this mushroom is dried and fragile, I chose to add beer, alcohol evaporates faster than water, and the bubbling acts as an insulation for the fragile mushroom so it won't overcook, but makes the batter light and crispy, it will slightly hydrate the mushroom so it is not slimy but also not dry and rubbery, giving it just that a nice meaty chew, and it pairs well with the umami flavor of the mushroom.
Beer-battered hot crispy mushrooms
Ingredients:
40 grams of dried honey mushrooms. ( or 1 lb button mushrooms can also be used if preferred not dry)
1 cup of all-purpose flour
1 teaspoon of garlic powder
1 teaspoon of paprika
1/2 teaspoon cayenne pepper
Salt and pepper to taste
1 cup of beer (use your favorite kind)
Oil for frying
Parmesan cheese, grated
Dip and herb of your choice
Instructions:
In a bowl, mix together the flour, garlic powder, paprika, salt, and pepper.
Gradually whisk in the beer until you have a smooth batter. The consistency should be similar to pancake batter.
Dip the mushrooms into the batter, ensuring they're evenly coated.
Carefully place the battered mushrooms into the hot oil.
Until they're golden brown and crispy.
Sprinkle some paprika and grated Parmesan cheese over the fried mushrooms.
Serve hot with mayo and oregano herb sauce, don't forget the squeeze of lemon.
And oh yes! What a treat. Light and crispy batter, with nice meaty chewiness from the mushrooms, enhanced by the beer flavor and umami, all accompanied by a kick of spiciness.
It's especially nice with a bottle of beer or wine!
Perfect for a lovely spring evening treat!
Happy Friday to all!
Mariah 💗
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An interesting way of cooking these mushrooms, I have not yet eaten honey mushrooms in batter)) Although others have, yes))
It is a tasty way to enjoy them as a treat or snack, something you can try. 😊
My favorite mushrooms are the ones, on the plate!
Although mushrooms do react in certain ways mixed with alcohol beverage, Would recommend using mineral water or a mix of vinegar and baking soda to make a healthier, safer reaction
Good point, One I know that reacts with alcohol is inkycap mushroom. This honey mushroom is ok. But it is a good point as some are not familiar. Yes, you can swap with water or the flavoured liquid of choice as a safer option. Thank you. 😊
Thank you for the recommendation. Sounds good.