Fried mushrooms in beer batter

Ingredients:

Sauce

• 3/4 cup mayonnaise
• 1 tbsp chopped fresh chives
• 1 tbsp freshly squeezed lemon juice (half a large lemon)
• 1 tbsp grainy Dijon mustard
• 2 tsp chopped fresh thyme
• 1/8 tsp cayenne pepper
• 1/4 teaspoon coarse salt
• 1/4 tsp freshly ground black pepper
• 1 clove garlic, minced
• Zest of 1 large lemon

Mushrooms

• 1.5 cups self-raising flour
• 2 tbsp chopped fresh chives
• 2 tsp chopped fresh thyme
• 1/4 teaspoon coarse salt
• 0.5 tsp freshly ground black pepper
• 1 bottle (0.33 l) of chilled dark beer
• 4 tbsp. vegetable oil
• 220 g (16-18 pcs.) small cremini mushrooms, mashed

Preparation:

1. Spicy sauce with mayonnaise:
   
   In a small bowl, combine the mayonnaise, green onions, lemon juice, mustard, thyme, cayenne pepper, salt, black pepper, garlic, and lemon zest until evenly combined. The sauce can be made up to a day ahead. Cover and refrigerate.
2. Mushrooms:
   
   In a medium bowl, whisk together the flour, chives, thyme, salt, and black pepper. Pour the chilled beer into the flour mixture and mix until smooth.
3. Pour oil into a large, wide, heavy-bottomed saucepan. Attach a deep-fry thermometer to the side of the pan. Heat the oil over medium heat to 165°C–175°C. Dip a few mushrooms in the beer batter to coat them evenly, allowing any excess batter to drip back into the bowl.
4. Drop a few mushrooms into the hot oil and fry until softened inside and golden brown and crispy on top, adjusting the heat as needed to maintain the oil temperature between 165°C and 175°C, 3.5 to 4.5 minutes per batch.
5. Using a slotted spoon, transfer the mushrooms to paper towels to remove excess fat.
6. Place the mushrooms on a serving platter and set the dipping sauce next to them. Serve the mushrooms hot.