Fried Mushrooms Recipe
Fried with tempura batter & served with horseradish sauce
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Ingredients
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Tempura-battered mushrooms
Horseradish dipping sauce
Method
Horseradish dipping sauce
- 1
Make the sauce
In a medium bowl combine mayonnaise, prepared horseradish, creme fraiche (or sour cream), lemon juice and Dijon mustard. Whisk until smooth.
- 2
Season with salt and black pepper, taste and adjust horseradish or lemon if you want more heat or tang.
- 3
Stir in chopped chives if using. Cover and refrigerate for at least 20 minutes so flavors meld. Bring to near room temperature before serving if refrigerated longer.
Tempura-battered mushrooms
- 4
- 5
Preheat oil
Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough for shallow deep-frying). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter— it should sizzle and float up immediately with steady bubbles.
- 6
Dust mushrooms
Place the cleaned mushrooms in a bowl and sprinkle with the extra 1 tablespoon flour; toss to coat lightly. This helps the batter adhere.
- 7
Make the tempura batter
In a medium bowl whisk together the 3 tablespoons flour, 3 tablespoons cornstarch, baking powder, salt and pepper. If using the egg, beat it lightly in a separate small bowl then whisk into the dry mix. Gradually pour in the ice-cold sparkling water while stirring once or twice—do not overmix; small lumps are fine. The batter should be thin and slightly lacy, similar to heavy cream. Keep the batter chilled (set bowl over another bowl with ice if needed).
- 8
Fry mushrooms
Working in small batches (do not overcrowd), dip each dusted mushroom into the batter to coat, letting excess drip off for a second. Carefully lower into the hot oil. Fry until batter is crisp and lightly golden, about 2–3 minutes per batch depending on mushroom size. Turn if necessary so they brown evenly. Use a slotted spoon or spider to remove mushrooms and drain on a wire rack set over a baking sheet or paper towels.
- 9
If oil temperature drops, wait for it to return to 350°F before the next batch. Fry remaining mushrooms.
- 10
Finish and serve
Lightly season fried mushrooms with a pinch of salt immediately after frying. Serve hot with the chilled horseradish sauce for dipping.