Recipes from the archive.
This is a creative and flavorful way to enjoy mushrooms. Think of a mushroom that has been tattered by beer. Instead, it has a rich, syrup-like taste of malt wrapped in bite-sized mushroom morcel.
You can use all kinds of fresh mushrooms in this recipe. I used a white button mushroom here.
When it comes to seasonings, I’ve kept the malt simple so that it still shines, but you can try different combinations or use the ones in the kitchen cupboard.
Let’s get into the recipe!
-One panel (approx. 250g) Button mushroom
-1/2 cup cake flour
-1/2 cup of malt drink
-1 teaspoon paprika
-1 teaspoon chili powder
-1 teaspoon salt
-Sunflower oil for deep-fried food
Clean / wash the mushrooms and set aside.
In a large bowl, slowly mix the flour, malt, paprika, chili powder and salt until the flour is smooth.
Put sunflower oil in a pan and heat it enough to fry.
Add the mushrooms to the dough and mix gently until all the mushroom pieces are completely coated.
Using a fork, drop the tattered mushrooms in hot oil and fry over medium to high heat until the mushrooms turn golden brown.
Drain with kitchen paper. Serve as a side dish or appetizer with your favorite dip sauce while warm.