Over the last decade of foraging wild mushrooms like morels, I’ve prepared them many ways. Despite being considered a delicacy by many, one of my favorite preparations by far is to beer batter and deep fry them. Is it the healthiest? No. Is it delicious? Absolutely! Not only is this beer batter delicious on wild mushrooms like morels and corals, but it can also be used with fish such as bass.
1 C flour
1/2 tsp. baking power
1 tsp creole seasoning (I use Tony Chachere’s)
1/2 bottle of beer
Extra flour for dusting
Mix together the dry ingredients (flour, baking powder, seasoning). Slowly whisk in the beer until the batter is slightly thinner than pancake batter (about 1/2 a bottle of beer).
Dust mushroom (or fish) by rolling it in flour, shaking off excess.
Drop the mushrooms in the batter, fully coating each one. Place the coated mushrooms into frying oil heated to 350-375 degrees. Cook until golden brown, turning when necessary, about 3-5 minutes. Lightly salt directly out of fryer & serve.
Huntress View team member Jennifer James is from Oregon and enjoys hunting, fishing and foraging. Follow her on Instagram at @thewoodsmanswife or Facebook at https://www.facebook.com/TheWoodsmansWife/.