Mushrooms in beer batter

Name: Mushrooms in beer batter
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 75 g Flour; 10 TABLESPOONS Beer; 1 Egg; 2 tablespoons (20 g) grated parmesan cheese; 2 tablespoons (approx. 40 g) Salad Mayonnaise; 75 g Whole milk yoghurt; 1 small clove of garlic; 1/4 collar Chives; 5-6 Basil leaves; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1-2 TEASPOONS Lemon juice; 16-20 (approx. 200 g) Mushrooms; 7-10 Tbsp green salad; 2 medium-sized tomatoes; 1/2 l oil for baking

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

75 g Flour
10 TABLESPOONS Beer
1 Egg
2 tablespoons (20 g) grated parmesan cheese
2 tablespoons (approx. 40 g) Salad Mayonnaise
75 g Whole milk yoghurt
1 small clove of garlic
1/4 collar Chives
5-6 Basil leaves
7-10 Tbsp Salt
7-10 Tbsp white pepper
1-2 TEASPOONS Lemon juice
16-20 (approx. 200 g) Mushrooms
7-10 Tbsp green salad
2 medium-sized tomatoes
1/2 l oil for baking

Directions

1
Mix flour, beer, egg and parmesan cheese with a whisk to a smooth dough. Let it swell for about 15 minutes
2
Mix mayonnaise and yoghurt. Peel garlic and chop finely. Wash herbs and chop finely. Mix everything. Season with salt, pepper and lemon juice
3
3.clean and wash the mushrooms, lettuce and tomatoes Chop the lettuce. Cut the tomatoes into thin slices
4
Heat the oil in a deep frying pan. Dip the mushrooms little by little with a fork into the dough, let them drip off a little and bake them in the oil until golden brown. Lift them out and let them drip off on kitchen paper. Serve everything