BEER BATTERED SHEEPSHEADS (mushrooms!)
Let me be clear, this is a MUSHROOM recipe (not sheepshead the fish)! This is incredibly simple, but an absolutely excellent way to cook wild sheepshead mushrooms (or Hen-of-the-Woods). Serve them up at halftime of the Bears game, or as a side dish with some venison burgers. Dip them in ranch dressing for an added kick. For this recipe, I used Uncle Buck’s original fish mix and beer to make the batter, but you can use Bisquick as well but it’s a heavier batter. Enjoy!
Ingredients:
- 2-3 Sheephead mushrooms (depending on size) maybe 2-3 pounds
- 1 Gallon of vegetable oil
- 1 Bottle of beer
- 2 Cup Battering mix or Bisquick
- Salt
Cooking instructions:
- First, you need to pick some wild sheepsheads.
- Rinse the mushroom in cold water to remove dirt and bugs.
- Slice and section the mushroom into bite-sized chunks, then rinse again in cold water, drain on a paper towel,
- Heat deep fryer with vegetable oil to 350 degrees.
- Pour the beer into the batter mix and stir until it’s slightly runny, but not too thick.
- Let the beer batter stand to room temperature.
- Dunk the mushroom chunks into the beer batter, and drop in the oil.
- Deep fry for about ten minutes, you want them slightly crunchy (not soggy).
- Scoop out the mushrooms and drain on paper towel.
- Lightly salt, and serve them up plain or with some dipping sauce or dressing of your choice.
SHARE THIS on Facebook and Pinterest!
