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Thursday, March 6, 2014

Tempura Mushroom with Wassabi | You've Got Meal!

If you Internet people out there have read any of our previous posts before (who am I kidding, I know you love us), you’ve probably noticed the fact that we talked a lot about the pleasure of keeping, sometimes, things simpler in the kitchen. 

Of course we love to get fancy, combining spices and ingredients, adding and taking quantities, but, in the end, we get the best satisfaction from the simple or the classic (take our home-made pasta or the duck fat fries). Same thing goes for frying veggies in tempura batter, and I remember last spring when we had the best baby zucchini ever, just fried in some tempura.

We’re not really describing a recipe here, we’re rather telling you of a great cooking experience when we combined tempura batter and some beautiful oyster mushrooms.

Making the tempura batter couldn’t be easier, you just need some fizzy water and wheat flour. I guess you do have to be determined to do it, I remember Mrs. G saying “I’m gonna own this batter” before starting. We used one egg, 200 ml ice cold sparkling water and 250 g smooth flour, but the thing you have to remember is 1. Use ice cold fizzy water, or even add an ice cube to the mixture and 2. Don’t overwork the batter.

For a bit of a kick, we added about 1 tsp. of wasabi paste in the tempura, just enough to give it a slight punch.

Separate the oyster mushrooms and dip the separately in the batter for a couple of seconds, dripping the excess of tempura. Fry the oyster mushrooms in some super hot cooking oil, until it gets a nice golden color on each side, and you’re done. Don’t keep the mushrooms for too much in the oil, the batter will burn and they will get soggy, you want to keep a firm texture.

We used the mushrooms as a great side-dish for some great duck breast, but that’s a story for another time.  


1 comment:

  1. I've never had (or seen) an oyster mushroom. ..I wonder how they taste..


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