Edmond's Oast Tempura Fried, Meyer Lemon, Fresno Chili Aioli

Clean mushrooms gently with a damp towel or soft brush to remove dirt. Trim tough stems from shiitake or large mushrooms and tear larger caps into bite-sized pieces so all pieces are roughly uniform (about 1.5–2 inches). Pat mushrooms dry with paper towels to remove excess moisture.

Prepare mushrooms

In a medium bowl, whisk together all-purpose flour, cornstarch, rice flour, salt, and black pepper until evenly combined. In a separate chilled bowl, lightly beat the cold egg, then add the cold sparkling water. Pour the wet mixture into the dry ingredients and stir very briefly with chopsticks or a fork — the batter should be lumpy and slightly thin. Add ice cubes to keep the batter cold if your kitchen is warm. Do not overmix; small lumps are fine and help create a light, crispy coating.

Make the tempura batter

Pour neutral oil into a deep pot or heavy-bottomed pan to a depth of about 2–3 inches (enough to fully submerge mushroom pieces). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter into the oil; it should sizzle and float up, browning slowly. Maintain temperature between 330–360°F for even frying.

Heat the oil

Lightly dust mushroom pieces with a tablespoon of flour (optional) to help batter adhere. Holding mushrooms by the stem or using tongs, dip a few pieces at a time into the cold tempura batter, letting excess drip off, then carefully lower into the hot oil. Do not overcrowd the pot — fry in small batches (about 6–8 pieces depending on size). Fry until the batter is crisp and pale golden, about 2–3 minutes per batch. Use a slotted spoon to transfer fried mushrooms to a wire rack set over a sheet pan or to paper towels to drain. Season immediately with a pinch of fine sea salt.

Fry mushrooms

If making multiple batches, keep finished mushrooms in a single layer on a wire rack in a warm (200°F / 95°C) oven for up to 15–20 minutes to stay crisp. Avoid stacking pieces which will steam and lose crispness.

Keep warm and crisp

Just before serving, zest a bit of the Meyer lemon over the mushrooms and squeeze a small amount (about 1/2 tsp juice per serving) across the top to brighten flavors. Sprinkle sliced chives and a final pinch of finishing salt.

Finish with lemon

Prepare chilies: Stem the Fresno chilies and, if desired, remove ribs and seeds for milder heat. Finely mince the chilies or pulse them in a small food processor until a rough purée forms.

Combine aioli ingredients: In a small bowl, stir together mayonnaise, sour cream (or Greek yogurt), minced Fresno chilies, minced garlic, Meyer lemon juice, smoked paprika, salt, and black pepper until smooth and evenly combined. Taste and adjust seasoning or heat level as needed (add more lemon for brightness or a pinch more salt).

Chill: Cover and chill the aioli in the refrigerator for at least 15 minutes to let flavors meld. If made earlier, bring to cool room temperature before serving or give a quick stir.

mixed local mushrooms (e.g., oyster, shiitake, cremini)

all-purpose flour

cornstarch

rice flour (or additional all-purpose)

cold sparkling water

ice cubes

egg (large), cold

salt

black pepper, freshly ground

neutral frying oil (vegetable, canola, or peanut)

Meyer lemon

fine sea salt or finishing salt

fresh chives, thinly sliced

mayonnaise (preferably full-fat)

sour cream or Greek yogurt

Fresno chilies, stemmed, seeded (for milder) or keep seeds for heat

garlic clove, minced

fresh lemon juice (preferably Meyer)

smoked paprika

black pepper

CRISPY LOCAL MUSHROOMS

Make CRISPY LOCAL MUSHROOMS Recipe in just 40m. Edmond's Oast Tempura Fried, Meyer Lemon, Fresno Chili Aioli

Crispy Local Mushrooms Recipe

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