BEER-BATTERED DEEP-FRIED MUSHROOMS

• Servings: 4-6
• Prep Time: 20 min.
• Cook Time: 10 min.
• Difficulty: easy
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A friend of mine loves to have these deep-fried mushrooms.  She usually purchases them in the freezer area of the local grocery store, but they are often hard to find.  I whipped up this beer batter and we made our own batch.  The nice crunchy exterior and the warm cooked mushroom will make your mouth water.  They are the perfect appetizer or snack!  I always serve them with a side of ranch dressing.

Ingredients:

• 1- 8oz. pkg. white mushrooms, washed and end of stem removed*
• 1 ½ cup all-purpose flour, divided
• ½ tsp. salt’
• ½ tsp. pepper
• ½ tsp. garlic
• ¼ tsp. cayenne pepper (optional)
• ½ cup beer
• ½ cup water
• 4 cups oil

Directions:

1. Heat oil to 375℉
2. To a medium size bowl, add 1 cup flour, salt, pepper, garlic, beer, and water. Stir to combine, set aside.
3. In a small resealable bag, add ½ cup flour. Toss in mushrooms and shake to coat.
4. Take a flour coated mushroom and place in wet batter.  Stir to coat, shake off excess and carefully place into hot oil. ** (Continue until all mushrooms are done.) Fry for 8 to 10 minutes, or until a deep golden brown. Carefully remove from oil and place on a paper towel lined plate.

Notes:

*If the mushroom is too large, cut it in half.

**The oil is extremely hot.  Take it easy when lowering your mushroom to avoid serious burns.  Also, the oil might tend to pop so you might want to use a fry screen.