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Beer-Battered Portabello Tacos
We’re all about eating healthy, but sometimes you just want a good taco, which is why this week's VegNews Recipe Club is serving up a beer-battered recipe from The Taco Cleanse. This seven-ingredient, portabello-filled taco combines mushrooms and beer, which just so happen to be two of our favorite things. Now that’s a cleanse that we can support.
Makes 16 tacos
What You Need:

Cooking oil
1-1/2 cups flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 (12-ounce) bottle of beer
4 portabello mushrooms, sliced into 1-inch strips
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What You Do:

1. Into a deep pot, pour a 1-1/2 inch layer of oil. Heat oil to 375 degrees (if you don’t have a candy thermometer, throw in a pinch of batter. The oil is hot enough if the batter sizzles and is immediately surrounded with bubbles). Line a baking sheet with paper towels.

2. For the batter, mix flour, baking powder, and salt. Add beer and mix again. Coat a mushroom slice in the batter and place in hot oil with a slotted spoon. Repeat until the pot has mushroom slices in one layer with space between all of them. After one side of each mushroom is browned, flip to cook the other side. Remove mushrooms one at a time and place on prepared baking sheet.

3. Fill a tortilla with mushrooms and eat as soon as possible for maximum crunchiness.

Photo by Stephanie Bogdanich
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