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–+ servings
3 fried clusters of mushrooms sprinkled with furikake flakes on a pastel green plate

Tempura Mushrooms

Impossibly crunchy mushrooms in a thin shell dusted with sea salt and wasabi furikake.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer
Cuisine Asian, Fried, Japanese
Servings 6 Pieces

Ingredients
 

  • 6 clusters of shimeji, Maitake, or Italian brown oyster mushrooms
  • 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

Instructions
 

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