Tempura Mushrooms Recipe

Clean the Mushrooms

Gently clean the Lion's Mane mushrooms with a damp cloth to remove any dirt. Avoid soaking them in water, as they can absorb moisture.

Cut the Mushrooms

Tear or cut the Lion's Mane mushrooms into bite-sized pieces, ensuring they are uniform for even frying.

Combine Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt until well combined.

Add Cold Water

Gradually add the cold water to the dry mixture, stirring gently until just combined. The batter should be slightly lumpy; do not overmix.

Heat the Oil

In a deep pot or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small spoonful of batter into it; if it bubbles and rises, it’s ready.

Dip and Fry

Dip each piece of Lion's Mane mushroom into the tempura batter, allowing excess batter to drip off. Carefully place the battered mushroom into the hot oil, frying in batches to avoid overcrowding.

Cook Until Golden Brown

Fry the mushrooms for about 3-4 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil, and place them on a paper towel-lined plate to drain excess oil.

Combine Ingredients

In a small bowl, mix together the mayonnaise, sriracha sauce, lemon juice, minced garlic, and salt to taste. Stir until smooth and well combined.

Taste and Adjust

Taste the aioli and adjust the seasoning, adding more sriracha or salt if desired.

Plate and Serve

Arrange the tempura mushrooms on a serving platter and serve hot with the spicy aioli on the side for dipping.