By: The South African Mushroom Farmers Association
Gina – Chef
- 500g mixed mushrooms, sliced and whole (portobello, portabellini & white button)
- 200g tempura flour
- 300ml very cold light beer (fruity light Weiss)
- 1L neutral cooking oil, for frying
- Salt and pepper, to taste
- Dijon mustard
- Fresh Lemon Wedges
In a large pot heat cooking oil to 180˚C.
In a mixing bowl combine the tempura flour and cold beer, add a pinch of salt and whisk until smooth.
Dip each mushroom and allow the excess batter to drip off before being placed gently into the hot oil. Fry for 3-4 min or until golden brown on all sides. Remove the mushrooms from the oil and allow to drain on paper towel. Season with salt and pepper.
Serve hot with lemon wedges, aioli and mustard on the side.