Beer Battered ( or sparkling water battered) Mushrooms with Garlic Aioli

I love mushrooms. I love aioli. I love mushrooms with aioli. Here is a great recipe:

Beer Battered (or sparkling water battered) Mushrooms with Garlic Aioli
Serves 8-10

For the Aioli:
1 cup of mayo
Grated zest of 1 lemon
1/3 cup of fresh lemon juice
1/4 tablespoon of dijon mustard
1/4 cup of minced garlic

For the Mushrooms:
1 pound of portbello mushrooms, stems, gills removed, cut into 1/2 inch strips
2 cups of buttermilk
2 large eggs, separated
3/4 cup of beer (or sparkling water)
3/4 cup of all purpose flour
3/4 cup of white cornmeal
Salt and pepper
1/2 teaspoon of cayenne pepper
Peanut oil, for frying (about 4-6 cups)
Sea Salt

Make the aioli. Combine the mayo, lemon zest and juice, mustard and garlic in a food processor and process until combined. Transfer to a bowl, cover and refrigerate 1 hour before serving.

Meanwhile, prepare the mushrooms. In a shallow pan, soak the mushroom strips in the buttermilk, about an hour.

Make the batter: In a large bowl combine the egg yolks, beer, flour, cornmeal, 1 teaspoon of kosher salt, pepper, and cayenne. Fill a large deep pot with about 1 1/2 cup of peanut oil. Heat over medium until it reaches 350.

In a large bowl, beat the egg whites with a mixer until stiff peaks form. Gently fold the beaten egg whites into the batter. One at a time, dip the mushrooms into the batter, then carefully lower them into the hot oil. Don't overcrowd the pot! Fry until golden brown and crispy (2-3 minutes) turning with tongs. Remove and drain on a paper towel lined plate. Sprinkle with sea salt and serve with the garlic aioli.

THIS IS SO GOOD SOOOO ENJOY!!!!!!!!