Beer-batter morels
12-36 fresh morel mushrooms, cleaned
1 quart cooking oil for deep frying
Combine for beer batter:
One 12 oz. bottle of good beer
1 1/2 cups flour
1 tsp. baking soda
Combine for Garlic Mustard dipping sauce:
1 cup mayonnaise or sour cream
1/8 cup chopped fresh garlic mustard leaves
1 squeeze lemon juice
Make the dipping sauce first by mixing all ingredients, then refrigerate in serving container. While cooking oil is heating, mix beer batter ingredients together and have morels cleaned and ready for cooking.
When oil temperature reaches 365 degrees, dip morels into batter, then drop into hot oil. Depending on the size of the deep-frying skillet or kettle being used, adding too many mushrooms at once will drop the oil temperature below acceptable frying temperatures, resulting in soggy mushrooms.
When mushrooms are dark golden brown overall, remove from oil, drain. Serve immediately with dipping sauce and another bottle of good beer.
more sizzle.