Deep-Fried Shiitake Mushrooms
Toshio and Kalin Hashimoto of Shiitake Farm in Rumford, Maine, sell this popular snack each year from their Shiitake Farm fry stand at the Common Ground Fair.
Yield: serves 6
- 1 lb. shiitake mushrooms, cleaned
- 1 egg
- 1 1⁄4 cups milk
- 1 cup flour
- 1 tsp. sea salt
- Pour vegetable oil into a heavy medium pot to a depth of 2" and heat over medium heat until temperature registers 375º on a candy thermometer. Meanwhile, trim off any tough stems from the shiitake mushrooms, then thickly slice the caps.
- Whisk egg, milk, flour salt in a large bowl until batter is smooth. Working in small batches, coat mushrooms in batter, drop them into hot oil one at a time, and deep-fry until golden brown, 3-4 minutes. Let drain on paper towels. Season with sea salt, if you like.