2clovesof garlicvery finely chopped or pressed in a garlic press
1tsptabasco with chipotle pepper
salt n peppa
Preheat the deep fryer to 180° C or heat sunflower oil in a deep stir frying pan
Put the beer in a bowl and whisk in the flour and sesame seeds until you have a firm and airy batter. Throw the mushrooms in the batter and make sure that they are completely coated with batter.
Mix the grated cucumber, garlic and tabasco with chipotle through the yoghurt until you have a fresh and creamy dip sauce. Add salt n peppa to taste.
Gently put the battered buttons in the hot oil and fry them until they are golden brown (about 4 to 5 minutes). Try to turn the mushrooms regurarly during the frying, so they become gold and crisp on all sides. When they are ready, take the buttons out of the oil with a skimmer and let them dry on some paper towel.
Serve up to three mushrooms per person and put the yoghurt dip on the side.
To bring some variety in flavor you can add different spices to the batter. For example fennel seeds or cumin.