California Farm Mushrooms in Beer Batter

Ingredients

• 1/2 Bottle homemade dark beer
• 1/2 Cup whole wheat kernels to make 1 cup home ground spelt flour
• 1/2 Tsp flaked seasalt or 1 Tsp soy sauce
• 1 Pound windowsill grown mushrooms from a kit
• 2 Tbs High temperature, no smoke Peanut oil, filtered and reused
• Serve with potato fennel mousse and ranch dressing dip

Steps

1. Buy a pound of oyster or portobello mushrooms at the market, or, Grow the mushrooms indoors from a mushroom growing kit. Takes 10 days. After that, fresh mushrooms every week, because I use leftover coffee grinds as fertilizer. The mushrooms reseed themselves.
2. Flatten the mushrooms vertically or horizontally, 1/2” thick slices.
3. You need half a bottle of dark beer. You can make the dark beer at home. Takes 30 days.
4. Make the batter. Grind the wheat kernels in your coffee grinder, or food processor, or grain mill. Mix flour and salt or soy sauce with dark beer till you have a thick and fluffy batter, coat the mushrooms, let drip dry.
5. You can easily make peanut oil by roasting and pureeing raw spanish peanuts
6. Fry batter coated mushrooms in hot no-smoke peanut oil in skillet till golden, about five minutes each side, serve with ranch dressing and potato fennel mousse.
7. After dinner, when skillet has cooled, pour any leftover oil back in bottle through filter and funnel and reuse. Filter left over warm oil through paper towel in funnel to keep light and fresh. Keep oil used for fish separate from general purpose oils.