I don’t think anyone can deny how amazing fried mushrooms are. Well, unless you hate mushrooms. However, I can say pretty confidently that mushrooms are my favorite food. If you throw mushrooms onto almost anything, I will eat it. A local bar makes the most amazing fried mushrooms, and I have not had them in a long time because I am rather certain that they are not vegan. The batter could be I suppose, but I am 100% sure that the sauce they come with is not. These perfect fried bites of ecstasy come with a creamy horseradish sauce. I think the horseradish is the perfect complement to the mushrooms.
I see people put horseradish on their steaks, but in my opinion, a nice mushroom can replace any steak. They are meaty, filling, and can take on any flavor you want pretty easily! So, the other day, while I was craving some fried mushroom bar food, I thought about how I could take that on and make it my own. Well, tacos popped into my head and wouldn’t go away, so here we are.
Tacos are probably my favorite delivery method of getting food into my mouth. Screw forks and spoons, a nice tortilla is where it’s at. The greatest thing is you can start with your base main flavor, either a protein or veggie, and build from there. A sauce, a nice crunchy element(I love pepitas on my tacos), and some fresh veggies on top. Perfection, and always easy. I don’t think I have ever made a taco that took more than 15 minutes. So they are the best week night go to!
I felt compelled to combine these two already amazing things and make them even better. The beer batter was an idea, simply because I wanted to make them more flavorful and something a little different and intriguing. Every component to this dish is super simple. The batter is only 4 ingredients, the sauce is only 5 ingredients, and the slaw is only 6 ingredients, and those numbers are all including salt and pepper. So, let’s talk about the slaw now, I thought this needed a fresh and crisp element to kind of cut through the heaviness of the mushrooms. So, I just made a quick veggie slaw with a light dressing of apple cider vinegar, olive oil and salt and pepper. It was really the perfect thing!
I promise, you will love this combination, and if you love mushrooms as much as I do, this will make your brain, heart and tummy so happy! Light and crispy battered mushrooms, creamy sauce with a kick and fresh veggies, all rolled into a adorable tasty package! Enjoy!
- 1 C. All purpose flour
- 1 tsp. Baking powder
- 1 tsp. Salt
- 1 1/4 C. Beer, make sure it is vegan
- 10 oz. Baby bella mushrooms
- Oil for frying
- A little extra flour for dredging
- 1/2 C. Vegan Mayo
- 2 Tbsp. Horseradish
- 2 tsp. Lemon juice
- Salt and pepper to taste(I used about 1 tsp. of each)
- 1 C. Cabbage, shredded
- 1/2 C. Carrots, shredded
- 1/2 C. Brussel sprouts, shredded
- 1 Tbsp. Apple cider vinegar
- 2 tsp. Olive oil
- Salt and Pepper to taste
- Corn or flour tortillas
- Lemon wedges
- Prepare the slaw by adding all the veggie slaw ingredients to a bowl and stir to combine. Set aside. You can keep in the fridge while you prepare the rest.
- Make the sauce, by whisking together all sauce ingredients until combined, taste and season. Set aside, you can also place this in the fridge while you make the mushrooms.
- Make the batter, by adding the flour, baking powder and salt to a mixing bowl. Pour in the beer, and whisk until combined.
- Cut the mushrooms into thick strips, toss with a little flour.
- Heat about an inch of oil of choice in a large sauce pan or skillet on high.
- While the oil is heating, start battering the mushrooms, by dipping into beer batter and coating thoroughly.
- When the oil has reached about 350 degrees, add a few battered mushrooms at a time, cook for a minute or two on each side. Until nice and golden brown. Cook all the mushrooms.
- Serve immediately by adding mushrooms, sauce and slaw to a tortilla.