1 c unsifted flour 2 dozen firm fresh mushrooms, each
1 c beer, at room temperature about 2 inches in diameter
Vegetable oil for deep frying Salt
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Sift the flour into a deep bowl and make a well in the center. Slowly
pour in the beer and, stirring gently, gradually incorporate the flour. Stir
until the mixture is smooth, but do not beat or overmix. Set the batter
aside, uncovered, to rest at room temperature for 3 hours before using.Preheat the oven to its lowest setting. Meanwhile, line a large shallow baking dish or jelly-roll pan with a double thickness of paper towels and place it in the middle of the oven. Pour vegetable oil into a deep fryer or large heavy saucepan to a depth of about 3 inches and heat the oil until it reaches a temperature of 375° on a deep-frying thermometer.
Trim off the ends of the mushroom stems with a small, sharp knife and wipe the caps and stems with a dampened kitchen towel. One at a time, pick up a mushroom with tongs or a slotted spoon, immerse it in the batter and, when it is well coated on all sides, drop it into the hot oil. Deep-fry 4 or 5 mushrooms at a time for about 4 minutes, turning them occasionally until they are delicately and evenly browned. As they are fried, transfer the mushrooms to the paper-lined pan and keep them warm in the oven while you coat and deep-fry the rest.
Arrange the mushrooms on a heated platter and sprinkle them lightly with salt just before serving. Serves 4 to 6 as a first course.
