Tempura Hen Of The Woods Mushroom Recipe

Sample Canapes

1. 1

   Prep and clean

   Gently wipe mushrooms clean with a damp cloth and pat dry. Tear into bite-sized florets if large; set aside on a paper towel to remove surface moisture.

2. 2

   Make batter

   In a medium bowl, whisk together flour, cornstarch, baking powder and salt. Slowly whisk in cold sparkling water until the batter is light and slightly lumpy; refrigerate for 5 minutes to keep it cold.

3. 3

   Heat frying oil

   Pour oil into a heavy pot to a depth of about 2 inches and heat to 350°F (175°C) on a deep-fry thermometer.

4. 4

   Batter the mushrooms

   Dip each mushroom piece into the batter, allowing excess to drip off; you want a thin, even coat.

5. 5

   Fry the mushrooms

   Carefully slide battered mushrooms into the hot oil in batches. Fry 2–3 minutes, turning once, until crisp and golden. Transfer to a rack or paper towels to drain.

6. 6

   Prepare crostini

   Toast baguette slices in a single layer in a preheated oven at 375°F (190°C) for 6–8 minutes, flipping halfway, until lightly browned.

7. 7

   Make yuzu aioli

   In a small bowl, whisk mayonnaise with yuzu zest and lemon juice until smooth. Adjust with a pinch of salt if needed.

8. 8

   Assemble canapés

   Spread a thin layer of yuzu aioli on each crostini. Top with a warm tempura mushroom, then sprinkle sesame seeds and finish with microgreens.

9. 9

   Serve

   Arrange canapés on a platter and serve immediately while warm.