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!

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

1. Add some breadcrumbs to a bowl
2. 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.
3. Dunk the mushrooms into the batter and afterwards roll them in the breadcrumbs until they are evenly covered.
4. 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

1. 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. 
2. Pour the mixture into a bowl.
3. 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.