Mushroom Tempura Recipe

Prepare mushrooms

Clean the oyster mushrooms by wiping with a damp paper towel. Trim tough stems and separate into individual bite-sized pieces or small clusters, keeping shapes intact for good frying surface.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (roughly 4–6 cups depending on vessel). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise immediately.

Make tempura batter

In a mixing bowl, whisk together all-purpose flour, rice flour, cornstarch, baking powder and 1 tsp salt. In a separate bowl, lightly beat the egg then mix with 1 cup ice water (and 1/2 cup sparkling water if using) — keep very cold. Pour the cold liquid into the dry ingredients and stir very briefly with a few strokes; it's okay if the batter is slightly lumpy. Do not overmix. Add 1 tsp toasted sesame oil and gently incorporate.

Fry mushrooms

Working in small batches (4–6 pieces at a time so oil temperature remains steady), dust the mushroom pieces lightly with a teaspoon of flour (from the prepared flour if needed) or shake off excess moisture. Dip each mushroom into the batter to coat lightly, letting excess drip off. Carefully lower into hot oil. Fry until pale golden and crisp, about 2–3 minutes per batch depending on size. Turn if needed with tongs. Remove with a slotted spoon or spider and drain on a wire rack set over a baking sheet or on paper towels. If oil temperature falls, allow it to return to 350°F between batches.

Season

While still hot, lightly sprinkle the tempura with fine sea salt (about 1/4 to 1/2 tsp across the whole batch) to taste.

Prepare Fresno and garlic: Remove seeds from the Fresno chile (for less heat) and roughly chop. Smash or finely mince the garlic clove.

Blend aioli: In a small blender or using an immersion blender or mortar and pestle, combine mayonnaise, chopped Fresno, minced garlic, lime juice, gochujang, honey and 1/4 tsp salt. Blend until smooth. If mixture is too thick, add water 1 tsp at a time to reach a thick but pourable consistency. Taste and adjust salt, lime or gochujang for heat/sweet balance.

Chill: Transfer aioli to a small bowl and chill until ready to serve. It can be made up to 2 days ahead.

Plate: Arrange the hot mushroom tempura on a serving platter or individual plates.

Garnish: Drizzle or dot Fresno aioli across the mushrooms, or serve aioli on the side for dipping. Sprinkle furikake evenly over the tempura while still warm so it adheres. Scatter thinly sliced scallions over the top.

Serve: Add lemon wedges to the side for a bright squeeze just before eating. Serve immediately so the tempura remains crisp.