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Beer battered maitake mushroom with japanese tartar sauce
Yes
4
Sulphur dioxide, Sesame seeds, Eggs, Soya, Sulphur dioxide, Gluten
What are the health benefits of Beer battered maitake mushroom with japanese tartar sauce?
Ingredients
1 x 340g/12 oz. bottle of beer, preferably a hoppy microbrew
1 tsp minced ginger
4 slices of grapefruit, pith and seeds carefully removed (see picture)
4 very thin slices of lime
120g/4 fist sized maitake mushrooms, halved
230g high-quality mayonnaise
1 small dill pickle, finely diced
1 tablespoon umeboshi vinegar (or rice vinegar if not available)
1/4 teaspoon sea salt
1 tablespoon black sesame seeds
3 spring onions, finely diced (white parts and some of the green)
2 teaspoons wasabi powder (or to your taste)
140g plain flour
Oil for deep frying (at least 3 inches deep in a decent sized pot, or mini-fryer
Method
1. Combine the mayonnaise, spring onions, pickle, vinegar, wasabi and ginger and let flavours marry. Taste and adjust before serving.
2. Preheat oil to 370 degrees Fahrenheit. Use proper safety precautions for deep frying.
3. Whisk together the beer and flour. It should be a fairly thin batter.
4. Dip each piece of mushroom and lime in the batter, allow excess to run off, and fry until golden brown, turning occasionally.
5. Carefully remove from the fryer and allow to drain briefly on a paper towel. When removing the mushrooms, tilt in all directions to allow any excess oil to leave the crevasses.
6. You’ll have batter leftover and a fryer full of hot oil, so now is the time to raid the fridge and fry some other stuff that sounds good. You don’t do this very often, so why miss your chance.
7. Mix the salt with the black sesame seeds.
8. To serve, arrange on individual plates as pictured above, or all on one platter with the sauce in a bowl.
Recipe originates from Herbivoracious see link above
2. Preheat oil to 370 degrees Fahrenheit. Use proper safety precautions for deep frying.
3. Whisk together the beer and flour. It should be a fairly thin batter.
4. Dip each piece of mushroom and lime in the batter, allow excess to run off, and fry until golden brown, turning occasionally.
5. Carefully remove from the fryer and allow to drain briefly on a paper towel. When removing the mushrooms, tilt in all directions to allow any excess oil to leave the crevasses.
6. You’ll have batter leftover and a fryer full of hot oil, so now is the time to raid the fridge and fry some other stuff that sounds good. You don’t do this very often, so why miss your chance.
7. Mix the salt with the black sesame seeds.
8. To serve, arrange on individual plates as pictured above, or all on one platter with the sauce in a bowl.
Recipe originates from Herbivoracious see link above
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