8-16ozFresh mushrooms morels, puffballs, shiitakes, etc.
2cupsFrying oil like rice bran oil, grapeseed, or peanut oil.
Tempura Batter
1large Eggchilled
1cupAll purpose flour plus a pinch for coating the mushrooms.
200mlice cold water, ideally soda water (¾ cup plus 4 teaspoons)
½teaspoonsweet paprikafor color
Dipping Sauce (optional)
2Tbsp Mirin
2Tbsp Soy sauce
2Tbsp Maple syrup
2Tbsp Dashivegetable stock or even water can be used in a pinch.
Instructions
Dipping Sauce
Mix the sauce ingredients together in a small mixing bowl and reserve. It should taste light and mellow and is meant to compliment the mushrooms rather than overpower them.
Tempura Batter
Sift the flour and measure out one level cup. Beat the egg into the water in a metal mixing bowl, then mix in the flour gently until barely combined.
Put the bowl of batter into a bowl filled with ice or ice water and refrigerate until it's time to cook.
Mushroom Tempura
Look over the mushrooms and make sure they're clean. If they're not perfectly clean use them for another purpose or dehydrate them.
It's important the mushrooms are roughly the same size for the most even cooking. They can be thinly sliced, thickly sliced or whole depending on the type you have.
Using a candy thermometer in a heavy bottomed pot suitable for frying, heat the oil on medium high heat until it reaches 350 F. You can test the temperature the oil by putting a chopstick in it, when it bubbles, it's ready.
Meanwhile, toss the mushrooms with a pinch of flour to lightly coat them.
Add the mushrooms to the tempura batter and mix gently until just coated.
Working in small batches, gently pick the mushrooms out with a toothpick or long skewer, allow excess batter to drip off. Gently dip mushrooms in the oil, waiting for a moment for the crust to set before adding more to the pot.
When the mushrooms are light golden and crisp, about 3-4 minutes, remove and drain on a paper towel lined baking sheet and serve on a bed of fresh greens with the sauce.
Video
Notes
Small Batch Frying 2 cups of oil is the smallest batch of tempura I'd make and it requires cooking in 2-3 batches. Using 4 cups of oil and a slightly wider pot will cut the cooking time in half. Restaurant tempura is often light colored. To get the mushrooms a dark golden brown you'll need to fry them longer, from 5-10 minutes depending on personal preference.
Rice Flour Gluten Free Tempura Batter
From my restaurant files. The rice flour gets wonderfully crisp.
8 oz white rice flour
1 large egg
1 cups soda water
3 teaspoons cooking oil
1 tablespoon paprika, for color, optional
Combine the dry ingredients. Beat the water, oil, and egg yolks then gently mix with the dry ingredients and reserve for service. Keep the batter very cold by keeping it in a metal bowl placed over a bowl of ice.