3 fried clusters of mushrooms sprinkled with furikake flakes on a pastel green plate
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Fried Mushrooms

Impossibly crunchy mushrooms in a thin shell dusted with sea salt and wasabi furikake.

Special Ingredients

Wondra Flour is a pre-cooked wheat flour, which just means that it doesn’t clump up when it hits hot liquid. It prevents the dredge from becoming sticky when exposed to liquid producing a very crunchy shell. It works well with mushrooms because it keeps the pieces of mushroom separated even after being submerged in batter.


  • 3-5 clusters of mushroom (shimeji, Maitake, or Italian brown oyster)

  • 1 cup wondra flour

  • 1 cup seltzer or still water

  • 1 tbsp cornstarch

  • 1 quart vegetable or canola oil

  • 1/2 tsp fine sea salt

  • 2 tbsp wasabi furikake (optional)


  1. Prep | Add oil to a pot over the stove and heat until 350F. Gently brush visible dirt off with a bristled pastry brush with light strokes. Trim the ends to get the stubborn dirt off without breaking the entire cluster. Dust the exterior and crevices of the mushrooms with wondra flour. Set aside.

  2. Batter | Add the remaining wondra flour and cornstarch into a bowl. Add water 1 tbsp at a time until the mixture looks like cream.

  3. Assemble | Dip each floured cluster into the batter and fry until golden brown. Strain and set on a paper towel to absorb the excess oil. Immediately sprinkle with sea salt, then furikake.

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