Tempura Hen Of The Woods Mushroom Recipe
Recipe information
Make Tempura Hen Of The Woods Mushroom in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Sample Canapes
Sample Canapes
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. 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. 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. Batter the mushrooms
Dip each mushroom piece into the batter, allowing excess to drip off; you want a thin, even coat.
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. 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. 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. 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. Serve
Arrange canapés on a platter and serve immediately while warm.
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