Mushrooms in Beer Batter with Garlic Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- Oil for deep-frying
- 500 g mushrooms
For the dough:
- 2 egg (s)
- 1 tablespoon sugar
- 250 g flour
- 300 ml beer
- 1 tablespoon oil
- 2 Table spoons milk
- salt and pepper
- Fondor
For the sauce:
- 50 g mayonnaise
- 80 g yourt
- 80 g sour cream
- Lemon juice
- 3 clove (s) garlic
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean the mushrooms and cut in half or quarter.
- For the garlic sauce, chop the garlic very finely or press through it, mix it with mayonnaise, yoghurt and sour cream until smooth and season the sauce with salt, pepper and lemon juice.
- For the beer batter, stir the eggs with the sugar until frothy. Add flour, beer, oil and milk and mix everything into a tough, thick dough. Season to taste with salt, pepper and fondor.
- Pull the mushrooms through the batter and fry them in hot oil.
- Serve with the garlic sauce.
- Also very tasty as a fondue.
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