Batter-Fried Portabella Mushrooms with Thai Dip
|
Ingredients
Mushrooms
| 1/2 lb. | portabella mushroom caps | | Vegetable oil for deep-frying |
Batter
| 1-1/2 cup | light beer | | 1 cup | all-purpose 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 |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
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.
Author's Comments
Recipe from the Grouse Mountain Grill, Vail, Colorado.
Similar Recipes
fried vegetables