
Beer-Battered Mushrooms with Tartar Sauce




Battered mushrooms is amazing party food, a fabulous starter or just a snack.
These are a real treat and will wow the entire family.
This is comfort food, nutritional and healthy all in one. I use gluten-free beer and gluten-free breadcrumbs, the result is the same.
I also make my own gluten-free flour, I’ll be posting my combination soon.
To fry the mushrooms, I use coconut oil, as it is one of the only oils that doesn’t burn and release toxins at a high temperature.
Enjoy and impress!
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 2 people
Nutritional information/serving:
Calories: 591
Fat: 20,9 g
Saturated: 3,1 g
Sugar: 7,5 g
Protein: 28,4 g
INGREDIENTS
Vegan Beer Batter
- 250 g gluten-free vegan beer
- 75 g gluten-free flour
- 3 tsp garlic powder
- 2½ tsp Himalaya salt
- black pepper to taste
Tartar Sauce
- 300 g silken tofu, drained
- 2 tbsp nutritional yeast
- 4-6 tbsp olive oil
- 2 tbsp apple cider vinegar
- ¾ tsp Himalaya salt
- ½ tsp garlic powder
- pickled gherkins, finely chopped
Other ingredients
- gluten-free breadcrumbs
- 300 g white mushrooms
Adapted recipe from www.exceedinglyvegan.com
INSTRUCTIONS
Beer-Battered Mushrooms
- Add some breadcrumbs to a bowl
- In a big bowl, mix together all the beer batter ingredients, using a fork or a whisk to combine them. Make sure there are no lumps.
- Dunk the mushrooms into the batter and afterwards roll them in the breadcrumbs until they are evenly covered.
- Add plenty of oil (I use coconut oil) to a pan and heat up. Fry the mushrooms in the pan until they are golden brown, then place them on a kitchen towel to absorb the excess oil.
Tartar Sauce
- Add all the ingredients, except the gherkins, into a blender/food processor and blend until you get a smooth cream. You can also use a whisk if you don’t have a blender.
- Pour the mixture into a bowl.
- Finely chop a few pickled gherkins, add them to the tartar sauce and mix together.
Serve the beer-battered mushrooms with a lemon wedge.
Drizzle some lemon juice on top and dunk into the tartar sauce.
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