When vegetable oil is on sale, I grab a couple of bottles and stash them away so I can make these on a whim.
In a saucepan, add the oil to a depth of 3-4 inches. Heat on medium heat until the temperature reaches about 350-360. Dust off the dirt from the mushrooms with a damp cloth. Trim the stems, leaving a little behind. Whisk together the flour, salt and pepper. Add enough beer to make a batter, not too thick, not too thin, about like pancake batter. Drop the mushrooms in the batter and then into the hot oil. Fry several at a time so as not to crowd the pan or lower the temperature of the oil. When the mushrooms are golden, about 2-3 minutes, remove them and drain on paper towels or newspaper.
1 cup loosely packed mixed herbs (I used parsley, thyme, dill and basil)
Finely mince the herbs either with a knife or in a small processor. Process or mix with the yogurt, sour cream, buttermilk, and lime juice. Season with salt and pepper and taste to adjust. Refrigerate until needed.