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Gourmet Mushroom Tempura
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 1x
Description
Crispy, golden, and irresistibly light, this gourmet mushroom tempura celebrates the textures and umami of Canadian-grown mushrooms. Using a mix of crimini, shiitake, and oyster mushrooms, this simple dish puts local mushrooms in the spotlight. Whether you’re a first-time fryer or seasoned home cook, this recipe delivers restaurant-worthy tempura with ease.
Ingredients
Scale
- Neutral oil for deep frying
- 1 cup all-purpose flour, divided
- 1/2 cup cornstarch, divided
- 1/4 tsp salt
- 1 large egg
- 1/4 c ice water
- 3/4 c carbonated water, chilled
- 340g gourmet mixed mushrooms (crimini, shiitake, and oyster)
- Tempura dipping sauce
Instructions
- Fill a heavy-bottomed pot or deep pan with 2–3 inches of oil and heat to 350°F (175°C) over medium-high heat. Use a thermometer to maintain consistent temperature.
- In a wide, shallow bowl, sift together ¼ cup of flour and ¼ cup of cornstarch, then set aside.
- In a medium bowl, whisk together the egg and ice water. Add carbonated water, then the remaining ¾ cup flour, ¼ cup cornstarch, and salt. Stir gently until just combined—some lumps are okay. Avoid overmixing.
- Working in batches, lightly dust the mushrooms in the dry flour coating. Shake off any excess. Dip the mushrooms into the batter, ensuring they’re well coated.
- Carefully place the battered mushrooms into the hot oil using tongs or chopsticks. Fry for 2–3 minutes, turning occasionally, until golden and crispy.
- Remove with a slotted spoon and transfer to a wire rack or paper towel-lined plate. Serve hot with tempura dipping sauce.
Notes
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Keywords: Gourmet Mushroom Tempura
