Beer-battered mushrooms with garlic aioli

Ingredients:

Aioli sauce

• 1 cup mayonnaise
• Grated zest of 1 lemon
• 1/3 cup freshly squeezed lemon juice (about 3 lemons)
• 0.5 tbsp Dijon mustard
• 1/4 cup minced garlic (6-8 cloves)

Mushrooms

• 450 g portobello mushrooms (cut off stems, scrape out gills), cut into 1 cm wide strips.
• 2 cups of sour milk or kefir
• 2 large eggs, separate the whites from the yolks
• 3/4 cup beer (preferably lager or pale ale)
• 3/4 cup premium flour
• 3/4 cup white cornmeal
• 0.5 tsp cayenne pepper
• Peanut oil, for frying (about 6 cups)
• Sea salt

Preparation:

1. Prepare the aioli:

   
   Combine the mayonnaise, lemon zest and juice, mustard, and garlic in a food processor and process until smooth. Transfer to a bowl, cover, and refrigerate for 1 hour before serving.

2. Meanwhile, prepare the mushrooms:

   
   In a shallow saucepan, soak the mushrooms in the sour milk for about 1 hour.

3. Mix the batter:

   
   In a large bowl, combine the egg yolks, beer, flour, cornmeal, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and cayenne pepper. Pour about 1.5 inches of peanut oil into a large, deep saucepan; heat over medium heat until a deep-fry thermometer reads 350°F (175°C).
4. In a large bowl, beat the egg whites with a mixer until stiff peaks form. Gently fold the beaten whites into the batter. Dip the mushroom strips one at a time into the batter, then carefully lower them into the hot oil. Fry in batches to avoid crowding the pan. Fry until golden brown, 2-3 minutes, turning with tongs. Then transfer to a plate lined with paper towels to drain any excess oil. Sprinkle with sea salt and serve with garlic aioli.