Beer Battered Mushrooms with Herbed Ranch
User Reviews
4.5
44 reviews
Excellent
Beer Battered Mushrooms with Herbed Ranch
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These Beer Battered Mushrooms with Herbed Ranch Dip are crispy on the outside, and insanely juicy on the inside...they're in my top ten appetizers of all time!
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Ingredients
fried mushrooms
- vegetable oil for frying
- 2 pints button mushroom small; trimmed and halved if large
- 1 cup all-purpose flour
- 1 tsp salt fresh cracked
- 1 tsp black pepper fresh cracked
- 12 ounces beer your choice. Note: you may not need the entire 12 ounces
Herbed Ranch Dip
- 1 cup mixed herbs I used parsley, thyme, dill and basil, loosely packed
- 1/4 cup yogurt
- 1/4 cup sour cream or creme fraiche
- 1/4 cup buttermilk
- lime or lemon, juice of 1
- salt fresh cracked
- black pepper fresh cracked
Instructions
- In a saucepan, add the oil to a depth of 3-4 inches. Heat on medium heat until the temperature reaches about 350F. A thermometer is a big help here. Note: If using a deep fryer, follow the manufacturer's instructions. Set the machine to 350F.
- Dust off the dirt from the mushrooms with a damp cloth. Trim the stems, leaving a little behind. Leave small mushrooms whole, but cut larger ones in half, so everything is more or less similar in size.
- Whisk together the flour, salt and pepper. Add enough beer to make a batter, not too thick, not too thin ~ about like pancake batter.
- Drop the mushrooms in the batter, making sure to cover all surfaces, and then let the excess drip off a bit before dropping them into the hot oil. Fry several at a time so as not to crowd the pan, which can lower the temperature of the oil.
- When the mushrooms are nice and golden all over, about 2-4 minutes, remove them and drain on paper towels or newspaper.
- To make the dip, finely mince the herbs either with a knife or in a small processor.
- Process or mix with the yogurt, sour cream, buttermilk, and lime juice.
- Season with salt and pepper, and make sure to taste the dressing and adjust as necessary. Refrigerate until needed. Feel free to make this ahead of time, the flavors will mingle and improve with a few hours in the fridge.
Nutrition Information
Show Details
Calories
153kcal
(8%)
Carbohydrates
16g
(5%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.02g
(1%)
Cholesterol
5mg
(2%)
Sodium
253mg
(11%)
Potassium
388mg
(8%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
561IU
(11%)
Vitamin C
12mg
(13%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 5mg | 2% |
| Sodium | 253mg | 11% |
| Potassium | 388mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 561IU | 11% |
| Vitamin C | 12mg | 13% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
44 reviews
Excellent
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