Batter-Fried Portabella Mushrooms with Thai Dip

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

Mushrooms:
1/2 lb. portabella mushroom caps
Vegetable oil for deep-frying

Batter:
1-1/2 cup light beer
1 cup flour
3 tsp. seasoned salt

Sauce:
1 cup mirin
1/2 cup rice wine vinegar
4 tbsp. sweet Thai chili sauce
2 tsp. sesame oil
1 tbsp. Thai fish sauce

INSTRUCTIONS

Mix the ingredients for the sauce and batter and set aside. Cut the mushrooms in half-inch finger-sized strips. Dip into the batter and deep-fry in 375°F oil until golden brown. Remove from oil and drain on paper towels. Keep warm until all the mushrooms have been fried. Serve hot with sauce on the side.

CHEF COMMENTS

Recipe from the Grouse Mountain Grill, Vail, Colorado.

Tagged: appetizers, friedvegetables add tags

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