Beer-Battered King Trumpet Mushrooms
[Vegan]

( 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 oil, avocado oil, grapeseed 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)-Must clean the oil in between, otherwise, the burnt bits will stick to the beer batter. 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!