EXOTIC MUSHROOM TEMPURA - BBC GOOD FOOD | RECIPES AND ...
Mushroom Tempura is a traditional Japanese meal, it can be served as a starter or be eaten as a main meal with sticky rice as an accompaniment. It is an ideal dinner party dish as it looks attractive and the taste is exquisite! For this dish, we have used Livesey Bros Shiro Shimeji, Buna Shimeji, Shiitake and Enoki mushrooms. For more Exotic Mushroom Recipes, visit www.mushroommeals.co.uk!
Provided by lhood13
Total Time 40 minutes
Yield Serves 4
Steps:
- Separate the Buna Shimeji and Shiro Shimeji into quarters, carve an X into the caps of the Shiitake (helps the heat pass through) and break the Enoki into 4 bunches
- Next, prepare the Tempura mix. Add the cold water to the batter mix but do not mix thoroughly, just stir the water in with two turns of the spoon. There will still be lumps of flour and the consistency will not be smooth, but this is key for a lighter, crispier batter
- Heat the oil in a large pan for frying but do not let it boil, just bring to a simmer
- Coat the mushrooms in the batter and place into the oil to fry
- Fry the mushrooms for 2-3 minutes until the batter is crispy and golden- keeping the Tempura warm is essential so once fried, transfer to a warm oven
- For the dipping sauce, grate the ginger and radish and set to one side. Heat the mirin for about 2 minutes, again not allowing it to boil! Then add the soy sauce and mix together.When the sauce is mixed, pour into dipping pots along with the radish and ginger
- Serve the tempura with some sticky rice and the dipping sauce, for an authentic Japanese style meal
DEEP-FRIED HON-SHIMEJI | KOTTASO RECIPE'S RECIPE ...
Provided by Kottaso Recipe [Kottaso Recipe]
Total Time 30 minutes
Number Of Ingredients 8
Steps:
- Wipe off the sawdust at the base of the hon-shimeji with kitchen paper. Cut in half vertically and put in a bowl.
- Add (A) to 1 and knead to blend.
- Put (B) in the vat and mix.
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BEER-BATTERED MUSHROOMS WITH CURRY SALT RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 45 minutes
Category Finger-food
For the beer batter, mix the flour and beer together and whisk lightly to combine. Don't over-mix the batter. Retaining a few lumps is fine.
Cut any large mushrooms, such as eringi (king oyster), into smaller pieces, and separate any joined mushrooms like shimeji, hen-of-the-woods or enoki into smaller clumps. Trim the stems from the shiitake. For the curry salt, use a mortar and pestle to grind the salt and curry powder to a fine powder.
Heat the oil in a large saucepan to 170°C. Using chopsticks, dip each piece or clump of mushroom into the batter, and fry for about 3 minutes until golden brown. Drain on a wire rack and serve with a small pile of the curry salt for dipping.
Adam's tip: The curry salt is great with tempura, but also works really well with fried or roast chicken. With tempura I use a Western-style curry powder such as Keen's, and for chicken I prefer a Malaysian-style curry powder like Baba's.
DEEP FRIED MUSHROOMS RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.0
Total Time 30 minutes
Category Appetizers and Snacks, Vegetable, Mushrooms
Calories 127.3 calories per serving
- Dip mushrooms into the batter and then place in the hot oil. Fry a few at a time so they are not crowded, until golden brown, 3 to 5 minutes. Remove from oil with a slotted spoon and drain on paper towels.
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