Home » Appetizer » Beer-Battered King Trumpet Mushrooms

Beer-Battered King Trumpet Mushrooms

Beer-battered deep-fried foods have always been my favorites. This Beer-Battered King Trumpet Mushrooms without a doubt is on the top of my list- slice up steamed king trumpet mushrooms, dip them into ice-cold beer batter then drop them into hot oil let them sizzle away, the result is crispy, light, puffy!

how-to-make-Beer-battered-King-Trumpet-Mushroom

Vegan this word for most people sounds like vegans should be eating lots of green leafy salads, fresh fruits, and veggies all the time…well, haha~ this is not the case for me. I’m still craving deep-fried food most of the time.

how-to-make-Beer-battered-King-Trumpet-Mushroom

I like my beer-battered king trumpet mushroom particularly to go with Lime, lemongrass, and herbs dipping sauce, although this combination looks a bit wired…I know…but they surprisingly taste so So SO GOOD together!

What type of beer is for Beer Batter?

I still remember the days when I was at culinary school in Perth, my French lecturer always told us ‘ when it comes to cooking with alcohol, you only use the wine that you’d like to drink for your cooking’ and I think this rule also applies to beers! Some people like dark, roasty, bitter flavored beer such as stouts or porters, others like lightly flavored beer such as Pale Ale or Larger. There’s no right or wrong when it comes to beer batter. Pick the beer you like is the key ( as long as it’s not too sweet or fruity.)

Why incorporate beer into the batter? Well…Beer will provide carbonation that crisps the fried dough and flavor to add a little extra touch.

No matter what type of beer you use, it has to be icy cold for beer batter– put your beer in the fridge at least for 2 hours before using. It’s crucial for a crispy batter!

While cooking with beer is relatively new to me, beer battering is brand new. Oh, I’ve eaten plenty of beer-battered fries in my life. I’m not sure why didn’t it occur to me that if beer-battered fries are delicious, other beer food must be as well. Anyhow, I’ve always avoided beer battering at home, thinking it would require deep frying, which is not an idea that appeals to me. Fat content aside, I think deep frying conjures up traumatic memories of my eight grade home ec teacher’s warnings of the dangers of grease fires. So deep frying is scary business for me. I’m happy to say I’ve successfully avoided it with this recipe. No, it’s not deep frying. Let’s call it…shallow frying.

What do we need for Beer-Battered King Trumpet Mushroom?

how-to-make-Beer-battered-King-Trumpet-Mushroom
  • King Trumpet Mushroom-also known as King oyster mushroom, French horn mushroom (Pleurotus eryngii) is an edible mushroom native to Mediterranean regions of Europe, the Middle East, and North Africa, but also grown in parts of Asia. They are the largest species in the oyster mushroom genus, have thick, white edible stems and small brown caps. When raw, It has little flavor or aroma. But when cooked, it has a very meaty and juicy texture, it also develops a typical mushroom umami flavor with a texture similar to that of abalone. That’s probably why king oyster mushrooms are widely used in Vegans and Vegetarians’ recipes for meat substitutes.

P.S. When it comes to mushrooms, we don’t wash them in water. As they are mainly grown in an indoor environment, so they are usually not too dirty. All you need to do is give the mushrooms a wipe with a damp cloth or a quick rinse. It’s true that they will absorb water and the more water is absorbed the lower the flavor.

how-to-make-Beer-battered-King-Trumpet-Mushroom
Steamed king trumpet mushroom for deep-frying

The reason why I steam the king trumpet mushroom before deep-frying is because I found that King oyster mushroom won’t soak up too much oil while deep-frying( mushrooms are like sponges, they will soak up liquid while cooking) and also give it a little chewy texture.

Ingredients for Vegan Beer Batter

Vegan beer batter
  • Beer– Some people like dark, roasty, bitter flavored beer such as stouts or porters, others like lightly flavored beer such as Pale Ale or Larger. There’s no right or wrong when it comes to beer batter. Pick the beer you like is the key. If you don’t drink beer, you can opt for Non-Alcoholic Beer ( as long as it’s not too sweet or fruity.) No matter what type of beer you use, it has to be icy cold for beer batter– put your beer in the fridge at least for 2 hours before using. It’s crucial for a crispy batter!
  • All-Purpose Flour– I use Organic AP flour most of the time. As for beer batter, we need something between bread flour( strong flour) and cake flour, so you can use all-purpose or plain flour. Flour is what makes the beer batter get a beautiful golden color as well as helping the batter rise and puff when combined with the baking powder.
  • Rice Flour– We gonna use the rice flour for dusting( breading) and also for the beer batter. White rice flour is ideal for light batters, like tempura or snappy noodles. By adding rice flour into the beer batter, it will make the beer batter stay crispy. You can even use Coarse rice flour for dusting( as it gives the beer batter a better grip on the surface)
how-to-make-Beer-battered-King-Trumpet-Mushroom
The prep before deep-frying

How to make Beer-Battered King Trumpet Mushrooms

how-to-make-Beer-battered-King-Trumpet-Mushroom
  • 1. Steam the King trumpet mushrooms in the steamer for 20-25 minutes( Using a damp cloth to wipe the king trumpet mushrooms before cooking if they’re dirty), then leave them in a fridge and let them cool down.
  • 2. Meanwhile, we make beer batter- pour the beer into a medium-sized mixing bowl, then place all-purpose flour, rice flour, baking powder, onion powder, garlic powder, and sweet paprika into the beer, using a whisk to mix all these ingredients together until no lumps are visible. Leave the bear-batter in the fridge prior to cooking.
  • 3. Slice steamed king trumpet mushrooms into approx. 5mm thick slices.
  • 4. Heat up cooking oil in a pot or a wok to175-180°C ( 347-356°F .) Prepare rice flour in a bowl for dusting, lightly dust all the sliced mushrooms with rice flour.
  • 5. When the oil is hot enough, dip sliced mushrooms into the beer batter and scrape off excessive batter around the mixing bowl then drop them into the hot oil ( One by one!) Don’t overcrowd them in the pot( I cook 5-6 pieces at one time, give them space to float around) Cooking them till golden color then flip to the other side, take them out until both sides are a golden color, then onto paper towels to absorb the excess oil.
  • 6. Cook them batch by batch, Must clean the oil by using a fine sieve between batches, otherwise, the burnt bits will stick to the beer batter.

Cook’s Tips:

  1. Pick the beer you like is the key ( as long as it’s not too sweet or fruity.)
  2. Steam the mushrooms first to prevent them to soak up too much oil while deep frying.
  3. Use rice flour for dusting and for the batter to give it a crispier end result.
  4. While deep frying, don’t overcrowd the mushrooms, give them some space for floating around in the oil.
  5. Must clean the oil in between, otherwise, the burnt bits will stick to the beer batter.
  6. After finishing cooking, wait for the oil to completely cool down. Clean the cooking oil by filtering the oil through a fine sieve, then store the oil in a sealed glass container for next time use!
how-to-make-Beer-battered-King-Trumpet-Mushroom
This is so satisfying! Let’s put healthy food aside today~

Hope you like it!

more vegan appetizers

My recipes come with step-by-step video tutorials, so make sure you watch the video below to ensure success – and if you enjoy my recipes, please consider signing up to my website and YouTube channel. You can also find me on FacebookPinterest, and Instagram!

While cooking with beer is relatively new to me, beer battering is brand new. Oh, I’ve eaten plenty of beer-battered fries in my life. I’m not sure why didn’t it occur to me that if beer-battered fries are delicious, other beer food must be as well. Anyhow, I’ve always avoided beer battering at home, thinking it would require deep frying, which is not an idea that appeals to me. Fat content aside, I think deep frying conjures up traumatic memories of my eight grade home ec teacher’s warnings of the dangers of grease fires. So deep frying is scary business for me. I’m happy to say I’ve successfully avoided it with this recipe. No, it’s not deep frying. Let’s call it…shallow frying.

Beer-Battered King Trumpet Mushrooms

Slice up steamed king trumpet mushrooms, dip them into ice-cold beer batter then drop them into hot oil let them sizzle away, the result is crispy, light, puffy!
5 from 3 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 419kcal
Author: SHU-CHUN

Ingredients

  • 400 g King Trumpet Mushroom steamed and sliced

Dusting

Beer Batter

Deep-Fry Oil

Instructions

  • Steam the King trumpet mushrooms in the steamer for 20-25 minutes( Using a damp cloth to wipe the king trumpet mushrooms before cooking if they’re dirty), then leave them in a fridge and let them cool down.( Note 5)
  • Meanwhile we make beer batter- pour the beer into a medium-sized mixing bowl, then place all-purpose flour, rice flour, baking powder, onion powder, garlic powder, and sweet paprika into the beer, using a whisk to mix all these ingredients together until no lumps are visible. Leave the bear-batter in the fridge prior to cooking.
  • Slice steamed king trumpet mushrooms into approx. 5mm thick slices.
  • Heat up cooking oil in a pot or a wok to175-180°C ( 347-356°F .) Prepare rice flour in a bowl for dusting, lightly dust all the sliced mushrooms with rice flour.
  • When the oil is hot enough, dip sliced mushrooms into the beer batter and scrape off excessive batter around the mixing bowl then drop them into the hot oil ( One by one!) Don’t overcrowd them in the pot( I cook 5-6 pieces at one time, give them space to float around) Cooking them till golden color then flip to the other side, take them out until both sides are a golden color, then onto paper towels to absorb the excess oil.
  • Cook them batch by batch, Must clean the oil by using a fine sieve between batches, otherwise, the burnt bits will stick to the beer batter( Note 6)
    Serve hot with lime, lemongrass, and herbs dipping sauce

Video

Notes

( Note1)- We gonna use the rice flour for dusting( breading) and also for the beer batter. White rice flour is ideal for light batters, like tempura or snappy noodles. By adding rice flour into the beer batter, it will make the beer batter stay crispy. You can even use Coarse rice flour for dusting( as it gives the beer batter a better grip on the surface)
( Note2)- Pick the beer you like is the key. If you don’t drink beer, you can opt for Non-Alcoholic Beer ( as long as it’s not too sweet or fruity.)No matter what type of beer you use, it has to be icy cold for beer batter– put your beer in the fridge at least for 2 hours before using. It’s crucial for a crispy batter!
(Note3)- I use Organic AP flour most of the time. As for beer batter, we need something between bread flour( strong flour) and cake flour, so you can use all-purpose or plain flour.
( Note4)- any type of neutral-flavored oil with a high smoking point. Such as peanut oilavocado oilgrapeseed oil…etc.
( Note 5)- The reason why I steam the king trumpet mushroom before deep-frying is because I found that King oyster mushroom won’t soak up too much oil while deep-frying( mushroom itself is like a sponge, it will soak up any liquid while cooking) and also give it a little chewy texture.
( Note 6)-
  1. Must clean the oil in between, otherwise, the burnt bits will stick to the beer batter.
  2. After finishing cooking, wait for the oil completely cool down. Clean the cooking oil by filtering the oil through a fine sieve, then store the oil in a sealed glass container for next time use!
  3. Lime, lemongrass, and herbs dipping sauce recipe

 

Nutrition

Serving: 1serve | Calories: 419kcal | Carbohydrates: 82g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 582mg | Potassium: 587mg | Fiber: 5g | Sugar: 2g | Vitamin A: 294IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 4mg

Sign Up to Joyful Dumplings!

Subscribe to our mailing list and join our community!

Thank you for subscribing.

Something went wrong.

Leave a Comment

Thanks for Your Feedback!

Recipe Rating