Beer-Battered Portabella Strips with Spicy Dipping Sauce

Recipe courtesy of the Mushroom Council and mushroominfo.com

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Yield: 24 servings

Serving size: 1 portabella cut into strips

Ingredients

Beer Batter

• 3 cups Beer or ale
• 12 ounces (3 cups) All-purpose flour

Spicy Dipping Sauce

• 1½ quarts Mayonnaise
• 1 tablespoon + 1 teaspoon Lemon zest
• 3 tablespoons Lemon juice
• ¼ cup Chopped cilantro
• ¼ teaspoon or to taste Cayenne pepper

Mushrooms

• 24 (about 2.5 ounces each) Portabella mushrooms, slice about 3/8-inch thick
• Lemon zest, for garnish as needed

Directions

Whisk together beer and flour; let sit at least 2 hours.

To make sauce, mix mayonnaise, zest, lemon juice, cilantro and cayenne pepper until well combined; reserve.

Per Order:

Dip about 2.5 ounces (5 or 6) Portabella strips into reserved beer batter.  Deep fry until crisp and golden brown, about 3 minutes.  Serve with ¼ cup Spicy Sauce on the side.  Garnish with lemon zest, if desired.

Tags: Appetizer, beer battered, crispy, Portabella