Crispy Hen Of The Woods Mushrooms Recipe

Prepare mushrooms

Gently clean the hen of the woods mushrooms by brushing off dirt and trimming tough stem bases. Pull or cut the cluster into medium-sized fronds or pieces about 2–3 inches across so they hold together while frying.

Dry mushrooms

Pat the mushroom pieces dry with paper towels. Any excess surface moisture will prevent the batter from adhering and will cause oil spatter during frying.

Make batter

In a medium bowl whisk together the all-purpose flour, cornstarch, baking powder, sea salt, and black pepper. In a separate small bowl beat the egg and mix with cold club soda. Pour the wet into the dry and whisk just until combined; the batter should be slightly thick but still pourable. If too thick, add 1 tsp cold water at a time. Let the batter rest in the fridge for 5–10 minutes to stay cold (this helps crispness).

Heat oil

Pour neutral oil into a heavy-bottomed pot or saucepan to a depth of about 2 inches and heat over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter— it should sizzle and rise immediately without burning.

Coat and fry

Working in batches (do not overcrowd), hold a mushroom piece by the thicker end and dip or spoon batter onto both sides so it's evenly coated. Gently lower into the hot oil and fry 2–4 minutes per side (total 4–6 minutes) until golden-brown and crisp. Use tongs or a spider to turn once. Adjust heat to keep oil between 325–350°F; if oil is too hot the exterior will brown before mushrooms cook through.

Drain & season

Remove fried mushrooms to a wire rack set over a sheet pan or paper towels. While still hot, sprinkle lightly with the umami salt mixture (see section below) and a pinch of kosher salt if needed. Repeat with remaining pieces.

Caramelize onion

In a medium skillet melt the unsalted butter over medium heat. Add the thinly sliced onion and the granulated sugar. Cook, stirring occasionally, until the onions are deeply golden and caramelized, about 20–25 minutes. If they stick, deglaze with the sherry or a splash of water and scrape up browned bits. Remove from heat and let cool slightly.

Combine dip

In a bowl mix the sour cream and mayonnaise until smooth. Stir in the cooled caramelized onions, Worcestershire sauce, garlic powder, lemon juice, salt, and pepper. Taste and adjust seasoning. Chill the dip at least 30 minutes to let flavors meld; it can be made up to 24 hours ahead (bring to room temperature before serving).

Make umami salt

In a small bowl combine the ground dried porcini or shiitake powder with the kosher salt and grated Parmesan (if using). Mix thoroughly—this creates a savory finishing salt to accent the fried mushrooms.

Plate and garnish

Arrange the hot crispy hen of the woods mushrooms on a serving platter with a bowl of chilled French onion dip. Sprinkle any remaining umami salt lightly over the mushrooms and finish with chopped fresh chives or parsley. Serve immediately so the mushrooms retain their crispness.