Mixed Mushrooms Recipe

Make the quick aioli: Mix all ingredients in a small bowl. Cover and chill until ready to use. (You can make this ahead of time; mixture lasts up to 5 days in the refrigerator.)

Place all-purpose flour in a medium bowl and crushed crackers on a plate. Season flour with salt and pepper. Slowly pour beer into flour and stir until a pancake batter-like consistency
is achieved.

Pour oil into a nonstick frying pan over medium heat until it comes 2 inches up the sides of the pan. When oil is hot, dip mushrooms in beer batter then coat with crushed crackers. Fry until golden brown, about 3 to 4 minutes for enoki and 5 to 6 minutes for shimeji and oyster mushrooms. Serve immediately with quick aioli.