Portabella Tempura with Beer Batter
Any part of the mushroom can be used in this dish, but it is a great way to use up Phillips Portabella stems. This is a quick and easy snack for which you can use any dipping sauce or salad dressing. Any creamy salad dressing works well. If you like spicy flavors, as I do, try any of the chili sauces in Asian food markets.
* 4 cups vegetable oil, for frying
* 12 ounces beer
* 2 egg yolks
* 1 teaspoon salt
* 3 cups flour, plus more for dredging
* 1 6-ounce package sliced Phillips Portabella caps or stems sliced in half lengthwise
* Dipping sauce, or juice of lime or lemon
Pour the oil into a sturdy 4-quart saucepan or skillet over medium heat. Use a thermometer to measure when the oil reaches 340ºF.
While the oil is heating, in a bowl combine the beer, egg yolks and salt. Stir well, then add the flour all at once and mix lightly; do not whip or worry about mixing until smooth leave batter a little lumpy.
Dredge the mushroom pieces in some flour, then cover completely with the batter. When the oil is between 340 and 350ºF, add 4-6 mushroom pieces. Fry until light golden, about 1 1⁄2 minutes, then lift out and transfer to a plate lined with a paper towel. Repeat until all the mushrooms are fried. Serve immediately, with dipping sauce or lemon or lime juice.