Ingredients:1 pound fresh mushrooms if small leave whole, if not, slice into small portionsvegetable oil for fryingBeer Batter:1 1/2 cups all purpose flour1 1/2 teaspoons baking powder1/2 cup yellow cornmeal 2 eggs lightly beaten1 1/4 cups dark beer
Preparation:
Make the batter: In a medium bowl, combine flour, baking powder and cornmeal. Add the eggs and the beer and whisk until smooth. Cover batter and refrigerate at least 2 hours or overnight.In a deep heavy saucepan, heat 3-4 inches of oil until very hot, but not smoking (about 350F). Dip mushrooms into batter, coating well, place in oil, a few at a time, and cook 2-3 minutes (turning if necessary) until crisp and golden. Drain on paper towels and keep hot in a low oven while frying the remaining mushrooms.Serves 4-6 as an appetizer
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